PECA Baker I or II
Job in
Saint Xavier, Big Horn County, Montana, 59075, USA
Listing for:
St. Labre Indian School
Seasonal/Temporary
position
Listed on 2026-02-24
Job specializations:
-
Restaurant/Food Service
Food & Beverage, Server/Wait Staff, Catering, Cook & Chef
Salary/Wage Range or Industry Benchmark: 10000 - 60000 USD Yearly
USD
10000.00
60000.00
YEAR
Job Description & How to Apply Below
Location: Saint XavierPECA Baker I or II
St. Labre Indian Catholic School
Pretty Eagle Catholic Academy
St. Charles Mission School
Job Description Job Title: Baker I or II - Pretty Eagle or St. Charles
Department: Food Service
Reports To: Food Service Supervisor
FLSA Status: Nonexempt – 10 month position
Salary Grade: 3B ($10.91-$12.55-$14.19)/hour or 4B ($12.22-$14.06-$15.90)/hour
Location: Pretty Eagle or St. Charles Cafeteria
Approved Date: 11/15/2019
SUMMARY
Works to maintain efficient, clean, and safe operation of kitchen following the established policies/procedures of St. Labre Indian School and county, state, and federal guidelines, while preparing all bread and dessert items for breakfast, lunch, after school snacks, requisitions from the school., according to recipe by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
* Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time.
Checks production schedule and requisition board to determine variety and quantity of goods to bake for breakfast, lunch, dinner, and requisitions.Mixes using a commercial mixer and following specified recipes, portions, and bakes all menu items needed for breakfast, lunch, snacks, or requisitioned items. Portions bread or dessert items according to planned portions for each meal and takes to serving line.Continually monitors serving line and restocks as needed so server does not have to leave line.If required to take count, observes students’ trays at the end of the serving line, verifies that each meal served qualifies for reimbursement and marks the count in the appropriate grade slot. If the meal is short of meeting the requirement, instructs the student to go back to the line to take another item and qualify the meal. If the student does not want to take the meal, charges the student a la carte price for all items they have taken.
Totals counts for all student and adult meals and compares to the servers count at the end of the meal. Determines and records the reason why if the count does not match.If required to serve, regularly monitors the temperature of foods on the serving line to insure all items are kept at a safe temperature (hot food hot, cold food cold) and records the time and temp on the production records or the servers portion & temperature guide. Reports to Head Cook immediately if not the proper temperature and makes sure situation is corrected before serving the foodGreets the students, staff, and guests with a smile. Serves food quickly, attractively and safely in correct, planned portions on trays or plates.
Keeps serving line clean and neat by wiping up spills and rearranging food items and milk as needed.
Compares the tray count plus the “to-go” containers used with the count taken by the person at the end of the serving line after each meal. Determines and records the reason why if the count does not match.
Helps to prepares fresh fruit and vegetable snack daily for K-8 students and sometimes helps deliver snacks to classrooms.Helps Head Cook or Assistant Cook prepare sack lunches, deli trays, and other requisitioned items. Delivers to other areas on campus or around the community as required.Helps in the dishroom by manually washing pots and pans and serving utensils in the three compartment sink. Allows dishes to air dry and then helps put away clean dishes in appropriate place.Reviews menu and order guide and then submits a list of ingredients needed to the Head Cook for ordering.Cleans and sanitizes work area and equipment used for each meal. Cleans one oven each week or more often if needed. Deep cleans equipment or area assigned each week and during “no school” days and school vacations.Cleans, organizes, sweeps, and mops bakery area or area assigned by Head Cook.Records - on designated form- all food and nonfood supplies when used and submits the information to the Head Cook daily.Safely stores all chemicals away from food and food service supplies and food prep areas. Insures chemicals are not accessible to…
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