Restaurant & Bakery Baker

Overview

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. You will be responsible for making special days memorable and everyday meals something extraordinary. At Perkins we have years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company with a proven track record of success, unmatched commitment to its employees and the best in the industry, you are in the right place.

We respect one another for our talent, creativity and individual differences and bring our greatest strengths to achieve success as a team. If career growth is what you are looking for—we have that too!

SUMMARY OF POSITION

Prepare bakery items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Perform all duties to maximize guest satisfaction and the quality of the work environment as directed by the Kitchen Manager or Manager on Duty.

• Bake – Prepare bakery items according to Perkins standards and specifications. Label and date all trays of baked items. Observe proper food storage procedures. Ensure high standards of food safety.
• Display – Set up and maintain the display cases. Use proper merchandising display techniques. Work with Host and Cashier to set up samples, holiday packaging and merchandising.
• Clean – Follow proper sanitation procedures in the kitchen, walk-ins and dry storage areas. Keep bakery prep and storage areas clean and organized. Clean and sanitize bakery cases and display items. The Baker is responsible for the cleaning and sanitation of all bakery equipment, pans and utensils. Control costs of food.
• Ensure products are accurately portioned and prepared as specified by recipes.
• Utilize FIFO (first in, first out) standards when preparing items.
• Maintain cleanliness of the kitchen, prep areas, coolers and storage areas
• Follow proper safety procedures and policies concerning food handling, rotation and storage
• Conduct line sweeps throughout the shift
• "Clean as you go" throughout the shift
• Understand OSHA requirements and health department standards
• Clean all equipment on line and other areas as directed by the Kitchen Manager or Manager on Duty.
• Anticipate, identify and correct system breakdowns to achieve maximum guest satisfaction.
• Communicate with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems, etc.
• Keep General Manager and Manager on Duty informed of problems and/or issues and propose alternative solutions for consideration.
• Assist team members
• Prep items according to recipes and procedures
• Assist dishwasher with washing and restocking dishes, pots, pans and utensils
• Assist front of house staff with cleanliness of bakery cases
• Provide guest service by communicating and cooperating with the front of house staff.

• Extensive standing and walking for up to 8 hours
• Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards
• Must be able to communicate clearly
• Exposure to heat, steam, smoke, cold
• Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 feet
• Must have high level of mobility/flexibility in space provided
• Must have time management skills
• Must be able to read, write and perform addition/subtraction calculations
• Must be able to control and utilize fingers to write, slice, chop and operate equipment
• Must be able to fit through openings 30” wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Bending, reaching, walking
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet
• Lifting up to 50 pounds
• Exposure to dish and cleaning chemicals

RECEIVED direction and training from the Kitchen Manager or Manager on Duty as to the specific procedures and assignments.

Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

None

This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the incumbent may perform other duties and responsibilities as required.