Baker, Restaurant​/Food Service

Starting at $14.00 per hour.

Full-time / Part-time.

The Baker is responsible for producing quality pastry items while working closely with the Sous Chef. Assist in the production and maintenance of par levels of pastry and dessert with proper rotation of products and maintain the highest cleanliness and hygiene standards in the pastry and bakery section.

• Check production schedule.
• Prepare quality pastry items such as breakfast items, desserts, cookies, cakes, breads, creams, simple syrups, amenities, and special request items.
• Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely.
• Establish priority items for the day.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform a manager of any supplies that need to be requisitioned.
• Inform the General Manager of any foreseeable shortages before items run out.
• Maintain proper storage procedures as specified by Health Department and Common Bond requirements.
• Minimize waste.
• Maintain a clean and sanitary work environment.
• Assist with receiving order and rotation of raw ingredients and back stock levels.
• Knowledge of production in pastry kitchen.
• Additional duties as assigned.

• Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards.
• Food Handler’s Certification where required by local and state health code regulations.
• Must always be able to work an 8‑hour shift standing up.
• Flexibility to work any shift needed.
• Ability to lift up to 50 lbs.
• Familiarity with baking and proofing products including croissants, scones, and cinnamon rolls.

• Creativity, culinary aptitude and a passion for working with food.
• Ability to learn quickly.
• Ability to understand and carry out oral & written instructions and request clarification if needed.
• Ability to work as part of a team and cultivate a culture of teamwork.
• Ability to build and maintain relationships.
• Ability to work varied shifts, including weekends and holidays.

Sous Chef, Pastry Chef, General Manager

• 8‑hour shift
• Weekend availability
• Monday to Friday
• Holidays
• Day shift
• Night shift

• Paid training
• Employee discount
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

21620 Kuykendahl Rd, Spring, TX 77379, USA