Job Description

Job Description

Job Description

Primary Responsibilities

The Baker reports directly to the Pastry Chef. The Baker will spend most of their time managing the kitchen's food planning and production processes. Bakers adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. All work related duties must be done onsite.

DUTIES and RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

• Work with functional leaders within the company to ensure compliance to policies and procedures.

• Analyze information and evaluate results to choose the best solution.

• Responsible for making sure that all baked items, ingredients, and baking materials are received and properly stored.

• Ensure adequate inventory levels are maintained to maximize customer satisfaction and minimize cost.

• Communicate with sous chefs regarding purchasing to make sure that the proper inventory levels are on hand.

• Manage the movement of baked goods into and out of the various profit centers of The Battery.

• Obtain annual, monthly, and daily goals for various productivity and quality levels.

• Operate in a cost effective and competitive manner while driving continuous improvement.

• Incorporate safety and ergonomic thought, while designing process and workflow.

• Ensure that the food hygiene management system is in place and fully understood.

• Comply with the policy on personal hygiene and uniform.

• Ensure cleaning rotations are operational throughout the food production and service area.

• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the sous chef or executive chef.

• Ensure effective channels of communication with team members at all levels.

• Attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences.

• Bakers must have a passion for cooking and an active commitment to quality, safety, and sanitation practices.

• Possesses product knowledge and willingness to explore and use local ingredients.

• Demonstrate skills in bread and baking production including large-scale production of bakery items.

• Proficient in all work areas including proper cooking methods, proper cooking times and temperature.

• Ensure familiarity, efficiency, and proper execution with all phases of preparation techniques.

• Maintain familiarity with current and accurate information regarding menu items (i.e. preparation techniques, seasonings, ingredients and plate presentation).

• Prepare and produce bakery items to recipe standards in a quick and efficient manner.

• Observe the company’s fire plan and health safety policy.
• Observe the rules and procedure of the company.

• Commitment to Task: Ability to take responsibility for actions, give long hours to the job when necessary, demonstrate dependability in difficult circumstances, and show a sense of urgency at all times.
• Communication: Ability to clearly and respectfully present information through the spoken or written word, establish connections through conversation with members and guests and actively listen to others.
• Conflict Management: Ability to use problem-solving skills to resolve conflicts in the workplace and maintain constructive working relationships despite disagreement.
• Coping Mechanism: Ability to maintain a professional and positive demeanor while dealing with interpersonal conflict, necessary disciplinary action in the workplace, or stress.
• Energize Others: Ability to exhibit a constantly positive and team-oriented approach. Inspire others through leading by example, develop performance standards, and confront negative attitudes.
• Flexible: Ability to remain open-minded, react to new information, perform a variety of tasks, and change focus quickly as demands change.
• Initiative: Ability to generate great results from ordinary circumstances, anticipate problems or opportunities in advance; undertake additional responsibilities and respond to situations as they arise without supervision.
• Honesty: Always use discretion in dealing with guests and foster an ethical work environment; do not encourage inappropriate behavior by coworkers and handle all situations with integrity.
• Leadership: Demonstrate leadership by example, efficiently delegate responsibilities and empower service team to make decisions, and provide constructive feedback to others.
• Planning & Prioritizing: Ability to anticipate and prepare for guest needs, multitask effectively, prioritize practically, and use end goals to guide actions.
• Quality: Ability to maintain high standards regardless of stress level; establish high standards and consistently meet them.
• Respect: Ability to adapt behavior to other people’s personalities, interact with people who have different values, culture, or backgrounds, and graciously serve demanding guests. Able to develop rapport with others and recognize their concerns and feelings and build long-term associations based on trust with both guests and fellow team members.
• Team Focused: Ability to share due credit with coworkers, display enthusiasm and promote a friendly group working environment.

MINIMUM REQUIREMENTS

• Must be at least 18 years of age. High school diploma or GED is required. Culinary degree or equivalent experience preferred.

• One year of experience baking.

• Knowledge of raw materials, production processes, quality control, and costs.

• Excellent written and verbal communication skills.

• Ability to operate calmly under stress while driving continuous improvement.

• Experience with high volume and peak seasonal spikes are highly preferred.

• Possess high motivation, enthusiasm and dedication to deliver results within strict time frames

• Ability to be flexible, as our Kitchen facilities operate in multiple shifts and as full week operations.

• Possess high level of communication skills, both verbal and written.

• Must possess the ability to be on your feet for a minimum of 8+ hours a day and move freely about our entire kitchen.

• Must be able to lift and carry for a short distance up to 50 pounds.

• Must be able to stoop, kneel, push and pull for several hours per day and have full use of their entire body.

• Must be able to read and comprehend usage instructions for cleaning/cooking products and follow these accurately.

• Ability to work in a Kitchen in an environment with conditions such as heat.

• Flexible work schedule – to include weekends and holidays.

• Manage in a diverse environment with focus on client and customer services is essential to success in this role
• Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size.
• Hold a valid food handers certification.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:

You must possess the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:

• Tolerate varying noise levels, temperature, and illumination and air quality.
• Hand-eye coordination and manual dexterity.
• Normal sense or smell, taste, touch and sound.
• Able to respond to visual or aural cues.
• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift. Have entire use of your body
• Lift up to 50 pounds in order to perform the essential functions.
• Work in a stressful environment and stressful situations.
• Work in an environment where climate constantly changes.
• Maneuver freely through all areas of the property.

Pay range: $25 - $27 per hour.

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