Under the direction of the General Manager and working with the baking team collaboratively, the Production Baker is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner.

You must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.

The Production Baker must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Under the direction of the General Manager, the Production Baker will provide support, but are not limited to:

● Sets up workstation independently according to recipe guidelines

○ Cleans and maintains station in practicing good safety, sanitation, organizational skills

○ Has understanding and knowledge to properly use all equipment in the work station

● Manage needed supplies and inventory levels

○ Restocks all items as needed throughout the shift

● Assess the quality of raw supplies before baking

○ Ensures proper labeling of ingredients

○ Proper covering and storage of food items according to policy and procedures

● Prepares all food items as directed in a sanitary and timely manner

○ Works at an efficient and consistent pace

○ Ensures timely preparation of all products

○ Ensures that the correct quantities are prepared to meet needs

■ Ensures customers orders are done on schedule

● Follows recipes, portion controls, and presentation specifications

○ Is able to accurately use a scale

○ Demonstrates mathematical competence

○ Is able to independently multiple or divide recipes

○ Understands the chemical and physical reactions involved in baking

○ Creates artistic creative and attractive products

● Ensures quality and safety of food by performing standard and any additional sanitary measures

○ Cleaning , sanitation, and organization of kitchen, walk-in coolers, and all storage areas, sweeping and mopping of the floors, cleaning of surfaces and walls

○ Cleaning of kitchen equipment during food preparation

● Prepares products in accordance with managing food allergies and food intolerances.

○ Supervise and direct assisting staffs activities to make sure that products are up to standards and no cross contamination occurs

● Follows proper reporting procedures for accidents and incidents to ensure follow-up and prevention

○ Adheres to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.

○ Reports any infraction in the food services department policies and procedures

● Ensures profitability by maintaining an accurate record of baking operations

○ Adheres to accurate packaging requirements

○ Practices conservation of materials and does not waste excess ingredients

● Assists with coordinating baking schedules to produce, breads, pies, pastries and cookies

○ Ingredient measurement

○ Dough mixing and kneading

○ Baking at correct temperature and time

○ Cooling process

○ Packaging process

● Conduct research to develop original recipes and products

● Coordinates and delegates assignments with culinary interns and other bakery staff

○ Ability to instruct and train new employees

● Demonstrates flexibility and volunteers to fill open shifts as required by variations in staffing.

○ Stays productive at all times and prepares for the future needs as time allows

○ Arrives to work at the scheduled time

○ Completes assigned work and cleanup before leaving for the day.

○ Performs additional responsibilities, although not detailed as requested by the General Manager

WORK CONDITIONS & PHYSICAL DEMANDS

● Occasional lifting up to 50lbs.,repetitive arm, hand and finger movements, occasional bending and reaching.

● Ability to stand for long periods of time

● Ability to withstand exposure to hot and cold temperatures, such as when working near ovens or retrieving food from freezers

● Manual dexterity required to use knives and kitchen appliances

EXPERIENCE & QUALIFICATIONS

● Completion of a Culinary Arts program or related Food Services Management program with completion of 1 year kitchen experience

● Demonstrated knowledge of food and catering trends, quality, production, and sanitation controls.

● Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required

● Effective communication and mathematical skills

● Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment

● Attention to detail in ALL areas of work

● Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision

● Strong problem identification and problem resolution skills

● Strong work ethic and positive team attitude

● Able to work flexible hours to accommodate business requirements

○ Early mornings

○ Late evenings

○ Saturday and Sunday work schedules at times