Bread Baker - Entry Level

*We are a drug-free workplace. Pre-employment screenings and background checks will be conducted for all viable candidates.* 

POSITION: BAKER 

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: PASTRY CHEF/OUTLET MANAGER
 

REQUIREMENTS:

• Minimum of 2 years of experience as a baker specializing in bread production
• Able to speak and read English
• Able to work weekends and holidays 

SUMMARY:

This position is responsible for producing a variety of artisan breads as well as assisting with the production in the pastry kitchen. The baker produces dough and dough products ready for baking. This position is also responsible for maintaining a sanitary work area.

ESSENTIAL FUNCTIONS:

Includes the following & other duties may be assigned.

• Rotation through mixing, pre-shape, shaping, daily baking, finishing product.
• Assist with special orders and holiday production.
• Ensure quality standards and overall product consistency.
• Maintain overall cleanliness of the bakery and compliance with all health department regulation.
• Work collaboratively as part of a team of bread bakers, pastry cooks, and kitchen cooks.
• Assists Pastry Chef with organization and sanitation of kitchen including coolers & freezers.
• Control quality and consistency of all food served.
• Insure that station or relevant prep list is set in a timely manner.
• Demonstrates knowledge of all baking items for assigned station.
• Handles and stores food properly and safely.
• Produce all orders consistently, quickly, an in accordance with established quality standards.
• Demonstrates safe and competent use of all tools:  knives, hand tools, utensils and equipment to decorate, slicers, pans, pots, ovens, steam, etc.
• Demonstrates knowledge of all basic techniques: bake, cook, whip, fold, grate, pipe, coat or otherwise produce food in the pastry kitchen/bakery.
• Dress in the full appropriate uniform at all times.
• Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager.
• Demonstrate respect for fellow associates, equipment, and customers.
• Communicate with the supervisor after each daily shift on work tasks and their coordination.
• Organizing: Demonstrated skill in organization work, setting priorities and planning ahead required.
• Perseverance: Demonstrated skill in working toward goals despite encountering obstacles.
• Drive for Results: Focus on and commitment to achieving outcomes required.
• Communicates needs for area to supervisor.
• Takes responsibility in absence of supervisor.
• Derives satisfaction from producing excellent bread and pastry goods.
• Demonstrate ability to maintain the highest ethical standards in the work environment.
• Proven ability to work with a variety of people, based not only on legally protected
• classifications but also differences in communication styles, learning styles and other
• differences.
• Other duties as required.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
 

EQUIPMENT USED:

• Mechanical mixers
• Slicers
• Blenders
• Ovens
• Steamers
• Proof Box

PHYSICAL REQUIREMENTS:

Position:

• Standing/walking
• Forward bend, squat, forward reach to retrieve items from cabinets
• Repetitive forward bend of head/neck
• Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
• Carrying boxes/bags of food a distance of 10 feet
• Shoulder motions below 90 degrees shoulder flexion
• Gross grasp to hold tongs, spoons
• Repetitive elbow motion in mid-range for chopping
• Repetitive wrist motions through partial range for stir and chopping.

Forces:  

• bags of flour, sugar, etc.: 50 lbs. ea.
• Pots of food:  25-50 lbs.
• Stirring food:  5-10 lbs. of force may be needed to stir thicker consistency foods.

Repetitions:

• Standing virtually all day (most standing is in one spot by oven)
• Walking:  occasionally
• Lifting from dolly to refrigerator:  10-20 minutes 2 x day
• Forward flexion of head/neck:  during all stirring and chopping. 

Tasks: 

• Stirring, chopping:  repetitive and very frequent=

Environment: Most of shift is spent standing in front of hot stoves or ovens

Sensory: High abilities with touch, sight, hearing, smell, and taste

EEO/M/F/V/D