General Responsibilities:
Preparing baked goods including pies, cakes and breads for service. The Baker executes all
production standards and item recipes to exact standards. Consistently prepares and portions
products to company standards. Properly uses equipment to ensure portion controls, food
quality and equipment longevity.
Principal Duties:
• Responsible for proper production of menu items daily.
• Reads and comprehends written recipes and instructions for food preparation and
production. (Able to add, subtract, multiply and divide recipe portions to accommodate
menu planning and production.)
• Weighs and measures ingredients, using measuring cups and spoons.
• Mixes ingredients to form dough or batter by hand or using electric mixer.
• Mixes and cooks pie fillings into pie shells and tops filling with meringue or cream.
• Checks production schedule to determine variety and quantity of goods to prepare and
portion for service.
• Inventories cold box to ensure product available for daily menu; adjusts menu as
necessary if product not available.
• Carries product from walk-in to work areas for preparation.
• Ensures specified weights and portions are used for all products and recipes.
• Properly labels and wraps/covers product for storage.
• Discards any food that has passed its shelf life and/or quality standards to ensure guests
receive only the freshest, highest quality product.
• Returns portions and/or remaining product to walk-in shelves for use by other team
members.
• Stores food properly throughout the shift and at closing, maintaining food safety
standards.
• Communicates any discrepancies in product availability or production levels.
• Thoroughly cleans and sanitizes equipment and work surfaces between uses.
• Follows “clean as you go” policy to ensure a safe and clean work environment during the
shift.
• Completes daily and weekly cleaning duties as assigned by the Restaurant Cleaning
Program.
• Uses good interpersonal skills to create a friendly and comfortable environment for others.
• Performs additional duties as assigned by a manager.
Additional Duties for Head Baker include:
• Supervises the production of all bakery goods, ensuring production runs smoothly,
effectively, and accurately according to standards.
• Ensures that all bakeshop department recipes have been pulled and are being used.
• Monitors portion control among team and work to eliminate discrepancies.
• Assists with training others, including menu item set-up, portion control, cleaning duties.
• Assists management in Weekly Menu Planning.
Physical Demands:
• Good hearing and visual ability.
• Good verbal communication skills.
• Must be able to lift and carry up to 50 pounds at waist level throughout an 8 – 12 hour
shift
• Lifting and carrying items weighing up to 50 pounds for distances of at least 10 feet.
Continuous exposure to several disagreeable elements of factors such as:
• Exposure to hot and cold food items, holding containers and temperatures
• Exposure to steam from hot water
• Standing and continuously active for an 8 to 12 hours shift
• Exposure to slippery floors
• Moderate noise levels
• Frequent grasping, carrying, bending, crouching, and reaching
Reasonable accommodations may be made to enable individuals with disabilities to perform the
essential functions.
Other Duties:
This job description is not designed to cover or contain a comprehensive listing of activities, duties
or responsibilities that are required of the employee. Other duties, responsibilities and activities
may change or be assigned at any time with or without notice.
Benefits
- Flexible schedule
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- Employee discount