Baker

General Definition:

• The Baker will design, execute, and improve recipes, perform quality checks on ingredients and finished products, use icing, glazes, fillings, and decorations to enhance item presentation, and process orders from customers. You will also greet customers, answer questions, clean workstations and equipment, and perform other duties to ensure that customer needs are satisfied and the bakery is well-stocked and operating smoothly. Plans, directs and coordinates all aspects of culinary activities, including food preparation and menu items in accordance with company quality standards and  procedures, and federal/state requirements, including staffing and staff development, budgeting, purchasing and production.

Essential Duties and Responsibilities:

• Prepares, produces, and bakes breakfast pastries, breads, rolls, and some desserts.
• Develops new products for a la carte or menus on a rotating basis.
• Decorates baked goods, such as cream pies, using a pastry bag.
• 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.
• Other duties as assigned.

Education:

• Associate or Bachelor’s degree in Culinary, or closely aligned field; or an equivalent combination of education and experience required.

Knowledge, Skills and Abilities:

• Previous experience in controlling food and labor cost, cooking demonstrations, menu development and pricing, and development of culinary team.  Culinary degree preferred.
• Knowledge of a variety of foods, equipment, and cooking techniques.
• Possess strong organization and leaderships skills with a focus on meeting customer needs.
• Basic math.
• Ability to motivate and supervise food service personnel.
• Ability to maintain records and complete reports as required.
• Excellent written and oral communication skills required, including problem-solving and conflict resolution.
• Ability to interact positively with employees and the general public.
• Ability to plan ahead to ensure that resources are effectively and economically allocated. 
• Ability to use good judgment, including grasping and assessing the facts of a situation and draw correct conclusions. Ability to prioritize time so that work is accomplished on a dependable basis; is reliable and committed to meeting schedules and deadlines.
• Ability to select and develop staff to meet accepted standards and departmental objectives. 
• Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision
• Ability to think constructively and search for ways to improve processes.
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness.
• Ability to recognize the need to coordinate effort; be reliable in following through on requests and commitments.
• Ability to foster an environment that nurtures collaboration, teamwork and mutual respect.
• Ability to prioritize, multi task and be flexible.
• Ability to work as part of a team; work with interruptions; and work with detailed information/data.
• Previous managerial/supervisory experience in food service administration preferred.

Training:

• Minimum of two years of work experience as a professional baker.

Licenses/Certifications/Other: 

• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Serve-safe certified

Physical Requirements:

• Strength:
  • Medium to Heavy workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 30lbs or exert occasionally over 50lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will use kitchen equipment
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal
  • Minimal exposure in close proximity to horses
  • Consistent exposure to spoke filled environment