Description:

The successful candidate has a passion for baking, strong skills and interest in how things are made and how it tastes.

The Baker is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. The Baker 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 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 Functions:

• Prepare dough for pies, bread and rolls and sweet goods, prepare batters for muffins, cookies, cakes, icings and frostings according to recipes or special customer orders
• Ensure quality of products meets established standards
• Draw up production schedule to determine type and quantity of goods to produce
• Monitor baking process to identify needed adjustments.
• Get information from production schedules and recipes.
• Implement products by following recipes or creating new ones.
• Prepares all baked items.
• Assists in keeping cases filled with product.
• Maintains general list of supplies necessary to produce products.
• Keeps production areas generally tidy, equipment cleaned, and prepared for use.
• Keeps backup production supplies prepared for sales staff in case of need.
• Stay productive at all times and prepare for future needs as time allows.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
• Performs other duties as required.

Experience/Requirements:

• High school diploma or GED equivalent.
• Professional diploma or food services management preferred.
• Minimum 5 year of baking experience required.
• Red Seal certification preferred
• Demonstrated knowledge of food and catering trends, quality, production, sanitation, food cost controls, and presentation required.
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
• Ability to lift up to 50lb.
• Effective communication skills.