Job Description

-- Baker
Specific Responsibilities:

• Prepares bread, rolls, muffins, biscuits, pies, cakes, cookies, puddings, gelatins, sweet dough and other pastries or desserts in quantities using standard or complex recipes.
• Checks production schedule to determine variety and quantity of goods to be baked daily.
• Measures and mixes ingredients, using measuring cups and spoons or other measuring devices.
• Cuts, wraps, serves and stores all prepared pastries and desserts.
• Cleans area of responsibility and practices "Clean as You Go".
• Perform other duties as appropriate or necessary for performance of the job.

Knowledge of:

• Safe operation and maintenance for all kitchen equipment, proper food sanitation and storage practices, basic arithmetic, simple record keeping, and portion control and ability of deciding how many portions/servings in a container/pan.
• Knowledge of the characteristics of various foods prepared, e.g.; color, consistency, volume, and cooking time.
• Cooking methods involving all types such as baking, grilling, frying, steaming, boiling, etc.
• May frequently require lifting or moving objects weighing up to 50 pounds. Duties require considerable walking and standing for prolonged periods of time.

Ability to:

• Follow oral and written instruction such as worksheets, menus, and schedules.
• Follow standard recipe cards and worksheets as to the number of portions to prepare, etc.
• Use standardized measuring cups, spoons, knives, forks, large kitchen utensils, pots and pans.
• Establish and maintain effective working relationships with other employees.
  
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Qualifications

• Previous experience as a baker in large institutional kitchen. Or, minimum two years cooking experience in the food service in the food service industry.
• Certificate in food handling/sanitation methods, or ServSafe certified preferred.
• Good customer service skills.
• Must have solid work ethics.