Baker

Responsibilities

• Aids in the production of baked goods for various meals and events.
• Maintains adherence to CBORD, FSS procedures related to menu, inventory control, food purchasing, and recipe usage.
• Fulfills standardized recipes, methods, and techniques while ensuring inventory par values of no more than 11 ½ weeks on hand and proper rotation of goods using the FIFO method.
• Adheres to HACCP guidelines and follows the MA Code for food, inventory control, and sanitation.
• Safeguards prepared food by covering and storing it properly according to the MA Food Code.
• Labels food items for allergen safety using Net Nutrition and Bartender Labelling system.
• Communicates effectively with customers and coworkers, fostering a positive environment.
• Maintains proper uniform and personal hygiene as outlined by Williams Dining Services.
• Supports the kitchen staff as a professional team and addresses issues in accordance with Williams Dining Services Conflict Resolution Policy.
• Performs other duties as assigned.

Requirements

• A minimum of 2 years of baking experience.
• Ability to interpret and apply standardized recipes.
• Good communication skills.
• Current SERVSAFE certification or successful completion of a sanitation course within the past year.
• Culinary Arts Baking and Pastry Certificate preferred.
• Ability to work independently, stand for prolonged periods, lift up to 40 lbs, bend, and perform duties as assigned.
• Enthusiasm, energy, and strong customer service skills.
• The ability to relate to customers and staff in a professional manner.

Pay

Ranges from $25.00 to $27.00 per hour, commensurate with experience.

Schedule

Full time: 40 hours per week, 12 months per year.
Shift: Tuesday through Saturday 2:00 am - 10:30 am, with Sunday and Monday off.
Eligible for premium pay, including overtime and applicable shift differentials, for work performed during holidays, weekends, emergency snow response, and other qualifying shifts.
Schedules are subject to change based on department needs.