Baker, Restaurant​/Food Service

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

• Prepare, bake, and finish cakes, pies, French pastry, cream tarts and other dessert/baked items according to the standard recipe.
• Prepare dessert and baked goods for restaurants and banquets as per production sheets; prepare requisition for items for storeroom and pastry/bakery chef approval.
• Maintain clean and sanitary work stations within Servsafe and GSR guidelines.
• Ability to follow directions and recipes as dictated by bakery management.
• Demonstrate abilities to meet performance expectations with communication, initiative, problem solving, guest service, work habits, and professional conduct.
• Handle several opening duties to include outlet and banquet orders and prepping for day to day tasks.
• Produce a wide range of breads, pastries, and other baked goods.
• Manage bread and pastry stock rotation and bread/pastry inventory.
• Be proactive and react quickly and appropriately in identifying problems, finding solutions, and making sound decisions that reflect positively on the company.
• Articulate information both verbally and in writing in a way that can be easily understood by team members, guests, and vendors.
• Any other duties as assigned within the scope of this position.

• Basic and practical understanding of classical bread production, breakfast pastry preparation, filling/icing production and utilization, scaling, mixing, and FIFO stock rotation.
• Basic understanding of bread production stages, laminated doughs, cake production, cake decorating and other pastry processes.
• Understanding and knowledge of safety, sanitation, and food handling procedures with a high standard of quality.
• Ability to work calmly and effectively under pressure.
• Must work well with a team and assist guests and team members as requested or needed in a prompt and effective manner while following bakery procedures.
• Ability of simple reading, writing, math, and task completion skills is required.
• Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 18 years of age.

• Associates degree in culinary arts with baking and pastry arts specialization is preferred.
• Minimum 2 years’ bakery experience is required, production, commercial, or professional bakery experience is preferred or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.
• High School Diploma or GED is required.

• Servsafe certification required.

• While performing the duties of this job, the team member is constantly standing, occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift.
• Must be able to lift, push, or pull up to 25 pounds on a consistent basis during an 8 hour shift.
• Must be able to lift, push, or pull up to 60 pounds on an occasional basis, during peak times in a daily 8 hour shift.
• The team member will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions. Frequent non-dominant light and firm/grasping motions will be required as well. Finger dexterity of both hands will be constantly required.
• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.
• Team Member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments.
• The noise level in the work environment is usually moderate to loud.
• Team Member may be exposed to fumes/odor and/or secondhand smoke. Team Member will be around moving objects, slippery surfaces, and flame/heat generated devices.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.