BAKER

Position Summary

The Baker is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency.  Bakers are responsible for procuring ingredients, scaling, preparing, and finishing in accordance with standardized procedures.  He/she reports to the First Baker and the Pastry Chef.  He/she is responsible for following all standardized procedures, safety regulations, and notifying the Pastry Chef or First Baker of any shortages, or discrepancies in products or ingredients.  The Baker is responsible for always keeping their immediate work area clean.

Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.  

 Essential Duties and Responsibilities

1. Convert formulas as necessary to meet production needs based on changing quantities.
2. Participation in daily stand-up meetings to ensure that property communication is understood.
3. Timely completion of computer assisted training as required.
4. Prepare items to established par levels for daily production.
5. Ensure all ingredients are always fresh.
6. Ensure proper temperature requirements are maintained and accurate temperature logs are kept.
7. Performs activities to maintain cleanliness of the kitchen.
8. Maintain the highest standard of personal hygiene and comply with property appearance standards.
9. Ensure that health and safety regulations are maintained.
10. Perform additional duties and responsibilities as necessary or assigned.
11. Ensure quality of all food items leaving the bakery for customer consumption.
12. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia. 

 Additional Responsibilities

1. Performs additional duties and responsibilities as necessary or assigned

 Key Performance Indicators

This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.

Knowledge, Skills, and Abilities

1. Ability to follow instructions.
2. Ability to convert standard formulas to adjust quantities.
3. Exhibiting a strong commitment to the organization.
4. Moderate physical activity requires the handling of an average weight object up 25 pounds and standing and/or walking for more than four hours a day.
5. Ability to deal effectively with the public and casino staff.
6. Ability to make basic arithmetic calculations.
7. Knowledge of minimum temperature requirements for food/drink preservation.
8. Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food products.
9. Knowledge of all basic pastry techniques and skills
10. Knowledge of basic equipment including:
11. Balance scales, mixers, and ovens
12. Comprehensive understanding of pastry principles, including formulas and measurement
13. Knowledge and preparation and production of goods.
14. Knowledge of basic baking recipes and ability to consistently follow standardized recipes.
15. Thorough comprehension of starches, fats, sugars, liquids, eggs, and flavorings
16. Ability to prepare candies, petit fours, frozen and cold desserts.
17. Ability to decorate, portion, and plate pastries
18. Ability to lift and carry at least 40 lbs. at one time.

   Education and Experience  

Required:

1. High School Diploma, GED certification or equivalent.
2. One (1) year of experience in high volume hotel/restaurant or food service capacity in the production of pastries, desserts and baked goods.

Preferred:

1. Culinary School: Two (2) to four (4) year degree or Foreign Equivalency.

License/Certifications/Registrations

1. Must successfully complete a New Mexico Food Handlers Course within 30 days of hire date.
2. Must be able to successfully pass a stringent background investigation.
3. Will require a pre-employment and random drug screening.

                     Physical Requirements/Working Conditions

The following selected physical activities are required to perform the essential functions of this position

Physical Requirement

                                                 Description

Seeing

The ability to perceive the nature of objects by the eye.

Walking

Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.

Sitting

Particularly for sustained periods of time.

Standing

Particularly for sustained periods of time.

Stooping

Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.

Talking

Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

Working Conditions Required:

1. Work is performed indoors and outdoors.  Outdoor work is subject to extreme temperatures and inclement weather conditions.
2. Must be able to work a flexible schedule including weekends and holidays
3. Work hours are subject to change with overtime work required.
4. Subject to hazards, which may cause personal bodily harm, smoke, common colds, influenza, dust, odors and elevated noise levels.

1. Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
2. Ability to work a flexible schedule including weekends and holidays.
3. Duties may involve walking, standing for long periods of time, sitting and crouching.
4. Specifically required movements include the following:

• Trunk - bend, twist, rotate, push, pull, and carry
• Arms – reach, carry, lift, twist, and rotate
• Legs – lift, push, pull, twist, and rotate
• Hands – Grasp, manipulate bilateral coordination, hand and eye coordination,

and overall and finger dexterity.