POSITION TITLE: Baker

REPORTS TO: Chef & Sous Chef

POSITION TYPE: Part-Time/Full-Time, Non-Exempt (Hourly)

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JOB SUMMARY: The Baker is responsible for preparing high-quality baked goods, including breads, cakes, pastries, cookies, and other specialty items, while ensuring consistency in taste, presentation, and quality. This role involves recipe development, ingredient ordering, and coordinating baking schedules to meet production demands. The Baker must maintain cleanliness, organization, and compliance with food safety regulations while contributing to a positive and efficient kitchen environment.

DUTIES & RESPONSIBILITIES:

• Prepare and produce all baked goods as listed on the menu, ensuring quality and consistency.
• Decorate baked products using glazes, icings, and other toppings to achieve a finished presentation.
• Develop original recipes and refine existing ones to enhance menu offerings.
• Properly store and maintain baking utensils, ensuring they are clean and organized.
• Label, date, and rotate baked goods to maintain freshness and quality control.
• Maintain a clean and sanitized workstation, ensuring all tools and surfaces meet health and safety standards.
• Minimize waste by efficiently utilizing all ingredients and products.
• Follow sanitation procedures and adhere to food safety regulations, including proper setup and breakdown of workstations.
• Assist in controlling food costs by monitoring ingredient usage and reducing waste.
• Communicate effectively with team members and management to coordinate baking schedules and inventory needs.
• Read and understand Event Orders to ensure accurate production and timing of baked items.
• Organize, rotate, and maintain baking inventory to ensure freshness and stock levels.
• Work neatly and efficiently, setting a high standard for cleanliness and organization in the bakery area. Assist with additional kitchen duties as needed to support overall food and beverage operations. Perform all other duties as assigned.

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QUALIFICATIONS & SKILLS:

• Knowledge of food safety, sanitation, and proper handling of baking ingredients and equipment.
• ServSafe certification (or ability to obtain certification) is required.
• Minimum one year of professional baking and pastry experience.
• Strong attention to detail and ability to maintain consistency in recipes and presentation.
• Excellent time management and organizational skills.
• Ability to work in a fast-paced environment while maintaining quality standards.

EDUCATION AND EXPERIENCE:

· Culinary education is preferred but not required.

· Minimum one year of experience in a bakery, pastry shop, or similar fast-paced food service environment.

PHYSICAL REQUIREMENTS:

• Ability to lift up to 50 lbs occasionally.
• Ability to stand for extended periods and work in a high-temperature kitchen environment.
• Willingness to work flexible hours, including early mornings, evenings, weekends, and holidays as needed.