Baker, Restaurant​/Food Service

About Generation Hospitality

As a recognized leader in the hospitality industry, Generation Hospitality Group brings unparalleled expertise in marketing, sales, operations and revenue management.

The Baker is responsible for preparing, baking, and producing pastries, breads, rolls, and desserts.

None.

• Using scales, graded containers, measures, weighs flour or other materials to make batters, doughs, fillings, or whipped cream.
• Decorating baked items such as cream pies using a pastry bag.
• Adjusting the timing and speed settings for mixing or blending equipment so that the components are mixed or cooked according to the recipe.
• Preparing garnishes for baked items.
• Keep track of food supply and place orders as required.
• Utilizing adequate quantities and rotating products to keep spoilage/waste to a minimum.
• Cleaning, dismantling, and storing all baking equipment, including ovens, mixers, proofer, floors, freezer, and refrigerators.
• Ensuring an appropriate supply of all prepared products as well as proper storage and refrigeration.
• As a baker must have a food handler's license (if any), as well as any other certifications necessary by federal, state, and municipal law.
• Must be willing to move around constantly, day and night as well as work additional shifts and holidays.
• Ability to use hands and appliances and lift heavy items for prolonged amounts of time in a hot, hectic atmosphere.
• Demonstrated understanding of and ability to operate basic food service equipment safely and effectively.
• Understanding of food safety practices.
• Close attention to the details, especially when inspecting materials and products for quality.

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
• Ability to work efficiently and quickly.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

High school or vocational school coursework in kitchen basics, such as food safety, preferred.

• Must be able to work early mornings, evenings, weekends, and holidays.
• Must be able to lift up to 15 pounds at times.