Baker

Responsibilities

• Prepare all bakery items following HCR standardized recipes, including measuring ingredients and cutting pastry products.
• Ensure consistency and quality for all food items prepared.
• Observe color of products being baked and adjust oven temperatures, humidity, or proofer settings accordingly.
• Set oven temperatures and place items into hot ovens for baking.
• Combine measured ingredients in bowls of mixing, blending, or cookware.
• Portion, roll, knead, cut, or shape dough to forms breads, buns, pizza dough, pie dough, or other baked goods.
• Place dough in pans, molds, or on sheets and bake in production or convection ovens.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Adapt the quantity of ingredients to match the amount of items to be baked.
• Apply glazes, whipped cream, or other toppings to baked goods, using spatulas or brushes.
• Prepare garnishes as needed for baked goods.
• Decorate baked goods, such as cream pies, using a pastry bag.
• Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers.
• Obtain 10 to 20 lbs of ice from the ice machine in another room, and carry it to the bakeshop area.
• Lift and carry 50 lb bags of flour, 50 lb buckets of honey, and other supplies from the dry storage area to the bakeshop area.
• Carry a stack of full sheet trays from the storage area to the bakeshop area.
• Carry large pots for making pastry cream, bar syrups, and pie toppings from the storage area to the stove top for cooking.
• Packaging all baked goods in the appropriate trays or pans, and carry/lift them to the designated storage area.
• Clean all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators.
• Clean, breakdown, and put away all station materials.

Requirements

• Must be able to stand, walk, use hands/fingers, reach outward, and push/pull 10-25 lbs constantly.
• Must be able to reach above shoulder, bend, lift/carry 26-50 lbs, and push/pull 26-50 lbs frequently.
• Must be able to climb and squat or kneel occasionally.
• Must be able to work in a fast paced, high-energy, moderately noisy environment containing multiple personality types.
• Must have the ability to wear personal protective equipment (non slip shoes, back belt if lifting over 25 lbs, safety glove when using knife, and specific "chef" pants).