Baker

About the role

As a member of the production team and under supervision, you will be responsible for the production of all baked goods and desserts for dining room menus and/or catered functions using proper culinary techniques, established procedures and standardized recipes.

Responsibilities

• Knows the principles of and performs basic culinary baking skills such as using different types of flour, leavening and thickening agents, and baking techniques including but not limited to scaling and mixing of doughs, batters, fillings, puddings and frostings.
• Has working knowledge of Danish Puff Paste and Cream Puff Dough, recipe formulation and oven work.
• Practices proper storage of baked or unbaked items, frostings, fillings, creams, glazes and syrups.
• Performs all bench work tasks with speed and efficiency.
• Understands basic organizational structure and reporting relationships; interactions between operating units; and established methods of requisitioning and transferring goods within and between units.
• Understands and follows standardized recipes and procedures; observes proper holding and serving times and temperatures.
• Collaborates with others in accomplishing simple tasks; assists subordinates in successful task accomplishment.
• Aware of and observes maximum safety precautions in performing all tasks especially involving wet floors, cutting, all Bake Shop equipment, slicing and chopping equipment, hot ovens, food and all other hazards.
• Maintains an uncluttered and sanitary work area.
• Correctly disassembles, cleans and sanitizes all kitchen equipment.
• Correctly operates all Bake Shop equipment.
• Performs basic maintenance such as oiling, sharpening, etc.
• Reports any malfunction or needed repair to supervisor.
• Observes all policies, procedures and regulations of the Bake Shop, department and University.
• Improves skills by learning and demonstrating the tasks and responsibilities of Second Baker.
• Practices effective teamwork by cooperating with and helping peers, and being sensitive to the needs of others.
• Maintains a neat, well-groomed, professional appearance.
• Performs other tasks as requested.

Requirements

• Ability to read, write and communicate effectively in English.
• Ability to understand symbols of weight and measure, and to mathematically convert volume and weight measures in recipes.
• One-year experience as Baker's Helper or experience that demonstrates a mastery of all basic scratch baking functions; two years of post-secondary Culinary School attendance preferred.
• Neat and clean appearance.

Qualifications

Ability to read, write and communicate effectively in English.
Ability to understand symbols of weight and measure, and to mathematically convert volume and weight measures in recipes.
One-year experience as Baker's Helper or experience that demonstrates a mastery of all basic scratch baking functions; two years of post-secondary Culinary School attendance preferred.
Neat and clean appearance.

Skills

Knowledge of basic culinary baking skills such as using different types of flour, leavening and thickening agents, and baking techniques including but not limited to scaling and mixing of doughs, batters, fillings, puddings and frostings.
Working knowledge of Danish Puff Paste and Cream Puff Dough, recipe formulation and oven work.
Understanding of basic organizational structure and reporting relationships; interactions between operating units; and established methods of requisitioning and transferring goods within and between units.
Understanding and following standardized recipes and procedures; observing proper holding and serving times and temperatures.
Collaboration with others in accomplishing simple tasks; assisting subordinates in successful task accomplishment.
Observance of maximum safety precautions in performing all tasks especially involving wet floors, cutting, all Bake Shop equipment, slicing and chopping equipment, hot ovens, food and all other hazards.
Maintenance of an uncluttered and sanitary work area.
Correct operation of all Bake Shop equipment.
Performance of basic maintenance such as oiling, sharpening, etc.

Benefits

Details about benefits will be provided during the hiring process.

Pay

Details about pay will be provided during the hiring process.

Schedule

Details about schedule will be provided during the hiring process.