Job Description

Working hours vary and include nights, weekends and overtime. Under the direction of the Bakery Manager, Principal Baker, provide team leadership to one or more Assistant Bakers, Senior Food Service Workers and Food Service Workers. Assign, motivate and monitor the work of others in the production of multiple bakery products from a specified menu to other units. Prepare bakery recipes in the operation according to culinary, production and quality standards. Weigh, sift, measure and mix baking ingredients; prepare and bake breads, rolls, cookies, pies, cakes, biscuits, puddings, cobblers, brownies and other baked good items. Accurately and appropriately utilize the various bakery equipment and assist with training and monitoring others in its safe usage. Adhere to all food handling and sanitation guidelines. Follow established timelines for food production as required by delivery times and production schedule.

Job Qualifications

Ability to read, understand, and speak English sufficient to determine and carry out job duties.
Required

Skill in interacting effectively with guests, team members, and managers in a high volume production setting using positive body language, direct eye contact, active listening, problem solving techniques.
Required

Ability to interact in a team based environment.
Required

Ability to perform effectively under conditions of fluctuating workload.
Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters.
Required

Ability to stand, climb, stoop, push and crouch for extended periods of time as required to complete job duties.
Required

Ability to frequently lift items weighing up to fifty pounds such as bags of supplies and cases of food products.
Required

Ability to stand continuously throughout an eight hour shift on uncarpeted surfaces.
Required

Ability to measure dry and liquid foodstuffs in units of measurement such as cup, pint, quart, pound, and oz. to properly adhere to recipe and production requirements.
Required

Skill in operating equipment such as mixers, food processors, food cutters, slicers, blenders, impingers, gas range, donut fryers, cookie droppers, radio communication devices, hydraulic lifts, and trash compactors.
Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.
Required

Previous experience in the preparation of bakery items for a high volume bakery.
Required

Demonstrated knowledge in food preparation techniques such as basic and advanced baking, cake and pastry decoration.
Required

Ability to assign, monitor and lead the work of others in a high volume bakery production setting.
Required

Must have strong bakery skills and a good understanding of bakery terminology and equipment.
Required

Ability to test new bakery recipes and submit written recipes to management.
Required

Time management and organizational skills to review daily production needs and plan daily work schedule.
Required

Skill to prepare bakery recipes in the operation according to culinary, production and quality standards.
Required