What are the responsibilities and job description for the Baker I - FT position at THUNDER VALLEY CASINO?
Position Summary:
The Baker I will execute and follow recipes for production of baked goods and desserts for the property including, but not limited to, breads, rolls, breakfast breads, cookies, muffins, biscuits, pies, and cakes. The Baker I will perform quality checks on ingredients and finished products, and use frostings, glazes, fillings, and other toppings to enhance item presentation. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.
Essential Functions:
1. Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
2. Prepare all dessert menu items for food and beverage outlets, banquets, and special events. Maintain awareness of the last-minute orders, banquets, and special events.
3. Make and decorate all cakes, puddings, cookies, pies, tarts, and other pastry items found on the dessert menus and the restaurants.
4. Read and follow recipes.
5. Measure and combine ingredients using mixers, blenders, heat sources, and other equipment to make products.
6. Identify different products such as flour, sugar, fondant, and chocolate.
7. Test ingredients and finished goods to ensure that each item meets food safety and quality controls.
8. Properly rotate products in all freezers, storerooms, and cold boxes.
9. Decorate and display finished products.
10. Keep records relating to deliveries, inventory, and production levels
11. Clean and restock workstation, ensuring that all equipment is sanitized and prepared for the next shift.
12. Display and encourage teamwork in the department.
13. Communicate consistently with all managers, keeping them aware of all department activities.
14. Follow SOPs, recipe books, and guidelines and have all necessary supplies to provide consistency and quality of service.
15. Maintain cleanliness, safety, and sanitation standards in accordance with department policies and those of the Indian Health Department. Utilize HACCP Manager Monitor System.
16. Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
Qualifications:Minimum Qualifications:
1. High school diploma or equivalent.
2. Previous commercial kitchen baking experience.
3. Ability to work with kitchen equipment, such as mixers, ovens, and microwaves.
4. Knowledge of proper rotation procedures, including but not limited to the first in/first out (FIFO) method.
5. Basic math skills.
6. Ability to work in a fast-paced environment with the ability to prioritize multiple tasks simultaneously and meet deadlines while producing quality output.
7. Strong communication, time and resource management, and planning skills, as well as demonstrated sense of urgency when needed.
8. Attention to detail, especially when performing quality inspections on ingredients and products.
9. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
10. Ability to work well within a team and with a diverse group of individuals.
11. Must have or be able to obtain a ServSafe Food Handler card.
12. At least 18 years of age.
13. Ability to obtain UAIC Tribal Gaming License.
Physical Requirements:
1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. The ability to hear, smell, taste, and touch.
2. Ability to lift up to 50 lbs. with or without assistance.
3. Ability to walk, stand, carry, push, pull, and roll over oven racks, dessert racks, and cabinets.
4. Must be able to push up to 400 lbs. on a pushcart with our without assistance.
5. Must be able to enter walk-in units with temperatures to -10 degrees.
6. Must be able to bend and reach to a height of 6 feet with or without assistance.
7. Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment.
8. Manual dexterity to operate job related equipment.