Baker

Overview

The Baker at Wooddale Church will produce a wide range of breads, cakes, cookies, scones, muffins and other baked goods as well as manage baked goods stock rotation and inventory.

RESPONSIBILITIES

• Prepare and/or bake breads, custards, choux, cakes, and cookies by recipe and/or instruction.
• Assist in the continued organization of stocks of all perishable and nonperishable consumables.
• Set up, maintain, and break down station.
• Taste and/or feel products produced to assess quality.
• Maintain or embrace sanitary and efficient mixing and baking skills.
• Notify Supervisor of all product shortages and equipment maintenance issues.
• Prepare items in accordance with established scaling, portion and presentation standards.
• Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed versus amount of food prepared.
• Manage personal production of all product to fulfill standing orders and maintain an inventory of fresh goods at all times while managing time effectively.
• Use food preparation equipment according to manufacturer's instructions.
• Clean and maintain station while practicing proper safety, sanitation and organizational skills.
• FIFO receivables into walk-in cooler and freezer in a well-organized and sanitary fashion.
• Maintain a professional appearance at all times.
• Report to work as scheduled, in uniform, and ready to assume responsibilities.
• Maintain a professional relationship with all coworkers.
• Any other duties as assigned by the Foodservice Director that fall within the scope of your training and experience or as acquired through specific on the job training.

REQUIREMENTS

• Basic practical understanding of classical bread production, breakfast pastry preparation, cake, cookie, custard, choux paste production, filling/icing production and utilization, scaling, mixing, baking and FIFO stock rotation.
• Understand and appreciate the subtleties of flavor, texture, crumb, proper proof/rise, and proper bake time/temp.
• Ensure a positive company image by providing courteous, friendly, and efficient service to customers and team members.
• Possess a dedication to understanding and following protocol and know when and how to use creativity effectively.
• Basic understanding of cake, cookie, bread, custard, choux-based product staging, mixing, scaling and baking processes from beginning to end.
• Understanding and knowledge of safety, sanitation and food handling procedures and a commitment to quality and what it takes to achieve that high standard of quality.
• Ability to work calmly and effectively under pressure.
• Proactive and react quickly and appropriately in identifying problems, find solutions, and make sound decisions.
• Articulate information, both verbally and in writing, in a way that can be easily understood by employees, customers, and suppliers.
• Maintain a commitment to honesty, integrity, and good levels of efficiency and accuracy at all times.
• Ability to produce all baked goods at a satisfactory level of quality.
• Ability to accept constructive criticism in order to raise and maintain the performance standard.
• A mind open to new ideas, techniques, and alternatives to what may be already known and comfortable.
• Subscribe to and affirm the Statement of Faith and Covenant of Wooddale Church.

QUALIFICATIONS

• An Associate's degree in Baking & Pastry Arts is preferred but six months to 2 years of custard, choux, cake and cookie experience is required.
• Production, commercial or professional bakery or restaurant experience preferred.
• Availability on Mondays thru Fridays to start.
• Ability to work a flexible schedule including early mornings, weekends and holidays as required.
• Certification in sanitation and safe food-handling practices or willing to complete upon employment (Wooddale will provide this, if needed.)

PHYSICAL DEMANDS

• A Baker duties are performed primarily in the kitchen. A Baker may be exposed to various temperature changes and work environments. Work includes walking, standing (primarily), bending, lifting and carrying products weighing up to 50 pounds.
• Duties also include repetitive arm and hand movements for a significant portion of the work day.

RELATIONSHIPS

• Reports to the Food Service Director.
• Works with designated food service staff.
• Works well with volunteer staff.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

We use E-Verify to verify employment eligibility.

EOE – Equal Opportunity Employer