JOB SUMMARY

The Baker is responsible for planning, coordinating and executing the production of breads, rolls, pastries, pies, cakes, cupcakes, cookies, puddings, custards, and other various custom desserts as the needs of the Dining Services Units require; with an emphasis on quality while maintaining Company and Food Service standards.

ESSENTIAL FUNCTIONS

• Reviews baked items for menu appropriateness, suggests new items and/or more effective production methods
• Ensures that proper products and inventories are on hand as indicated by menu in accordance to customer needs.
• Takes monthly inventory
• Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste
• Follows procedures for the proper storage of leftover food and potentially hazardous food items
• Tests the temperature of food at specified intervals
• Safely operates large-volume cooking equipment
• Proficiently utilizes a wide range of kitchen tools and utensils, including knives
• Receives and stores food requisitions and supplies
• Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud
• Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping
• Cleans and sanitizes all production equipment and surface areas
• Assists in catering and special functions
• Maintains production records in accordance with departmental procedures
• Ensures departmental standards are met with regard to product quality and presentation, and is in compliance with all applicable sanitary codes or standards
• Processes phone orders, event orders, and assist customers
• Perform other duties and responsibilities as assigned

EDUCATION AND EXPERIENCE

High School graduate or equivalent, with 3-4 years’ experience in an institutional volume bakery setting, or related field; supervisory skills are required, with familiarity with all bakery equipment and procedures; good written and verbal communication skills necessary.

QUALITIES

• Artistic skill and creativity are essential
• Ability to analyze, modify and alter recipes successfully
• Ability to accept direction, instruction and constructive criticism
• Work independently and as part of a team
• Take initiative, anticipate, prioritize, and follow tasks through to completion
• Successfully operate within deadlines, use creative problem-solving skills, and evaluate and adjust when necessary
• Adhere to Company, Department and State guidelines as directed
• Predictable and reliable attendance

PHYSICAL CONDITIONS AND DEMANDS

Moderate to heavy lifting, up to 50 pounds; constant standing, bending and walking; exposure to temperature extremes, slippery surfaces, and congested work areas; potentially dangerous equipment, tools and machinery; exposure to various types of food.

Please note this job description is not designed to cover or contain a comprehensive listing of actives, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

This job description has been approved by all levels of management.