Baker

SUMMARY OF POSITION Prepare bakery items according to company policies, procedures, programs and performance standards.
Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times.
Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty.
Shift is 500pm-10pm or 8pm-2am POSITION ACTIVITIES AND TASKS Bake – Prepare bakery items according to Perkins standards and specifications.
Label and date all trays of baked items.
Observe proper food storage procedures.
Ensures high standards of food safety.
Display – Set up and maintain the display cases.
Use proper merchandising display techniques.
Clean - Follow proper sanitation procedures in the kitchen, walk-ins and dry storage areas.
Keep bakery prep and storage areas clean and organized.
Clean and sanitize bakery cases and display items.
The Baker is responsible for the cleaning and sanitation of all bakery equipment, pans and utensils.
Controls Food Cost Ensures products are accurately portioned and ensures food products are prepared as specified by recipes.
Utilizes FIFO (first in first out) standards when preparing items.
Maintains Cleanliness Maintains cleanliness of the kitchen, prep areas, coolers and storage areas Follows proper safety procedures and policies concerning food handling, rotation and storage “Clean as you go” throughout the shift Understands OSHA requirements and health department standards Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems.
Etc.
Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.
Preps items according to recipes and procedures Assist front of house staff with cleanliness of bakery cases Provides guest service by communicating and cooperating with the front of house staff.
PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS Extensive standing and walking for up to 8 hours Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
Must be able to communicate clearly Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depts.
of 2 ½ - 3 feet.
Must have high level of mobility/flexibility in space provided Must have time management skills Must be able to read, write and perform addition/subtraction calculations Must be able to control and utilize fingers to write, slice chop and operate equipment.
Must be able to fit through openings 30” wide Must be able to work irregular hours under heavy pressure/stress during busy times Bending, reaching, walking Carrying trays of food products weighing about 50 pounds for distances up to 30 feet Lifting up to 50 pounds Exposure to dish and cleaning chemicals SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments.
KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training.
EXPERIENCE REQUIRED: None Disclaimer This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job.
It is intended, however, to be an accurate reflection of those principle job elements essential for making decisions related to job performance, employee development and compensation.
As such, the incumbent may perform other duties and responsibilities as required.
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