Job Description
Job Description
Duties/Responsibilities:
- Prepares, produces, and bakes breads and rolls
- Develops new products for a la carte or menus on a rotating basis.
- Sets time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions.
- Measures or weigh flour or other ingredients to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers.
- Prepare garnishes as needed for baked goods.
- Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration.
- Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
- Lines up baked products in mobile carts according to the needs of the particular outlet or function.
- Utilizes any and all leftovers into usable products.
- Cleans, breaks down, and puts away all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators.
Required Skills/Abilities:
- Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
- Adaptability
- Decision-making
- Oral communication
- Self-motivated
- High energy Level
- Multi-tasking
- Planning, problem solving, and teamwork
Education and Experience:
- Minimum two (2) years of baking experience
- Current SERVSAFE certification or has successfully completed a sanitation course within the past year
- Associate’s degree in hotel or institutional food preparation preferred
- Current food handler’s card and other certification as required by federal/state/local law
Physical Requirements:
- Prolonged periods standing and walking.
- Must be able to access and navigate all areas of restaurant.
Must be able to lift up to 50 pounds at times.