Bakery Assistant

About the role

The role of bakery assistant involves preparing ingredients, combining mixtures, and baking a variety of products such as bread and pastries while under the guidance of the Pastry Chef.

Responsibilities

• Maintain cleanliness of tools, machinery and workspaces
• Restock supplies
• Packaging in accordance with sanitation standards
• Demonstrate meticulous attention to detail, effective time management capabilities, and precise adherence to recipes within a high-volume work setting

Job Description

DAYS & HOURS: Holy Cross Dining staff are considered Emergency Essential Personnel and are required to report during times of inclement weather. Must be flexible. Schedule may change depending on the needs of the department. CURRENT SCHEDULE: Tuesday - Saturday / 5:00 AM - 1:30 PM

CURRENT SCHEDULE

TUESDAY - SATURDAY / 5:00 AM - 1:30 PM

MAJOR AREAS OF RESPONSIBILITY FOR THIS POSITION

This position reports directly to the Pastry Chef. Handles, mixes, and bakes raw ingredients to produce baked breads, rolls, cakes, pies, pastries and other desserts for students and guests following established practices and Methods. Baking for all locations on campus, including catering and retail operations. Ensures that breakfast, lunch, and dinner desserts are prepared and delivered to the dining hall prior to the start of the meal period and documented on the bakery production log. Participates in recipe ideation and development with the Pastry Chef by collaborating, creating, testing, and improving recipes. Follows and oversees that all recipes, production, and service records are in compliance with standardized sanitation and safety practices. Operates Electric Mixers, Fryers, Roll Cutters, Hand-cutters, Mixing tools, pots, pans and other standard baking equipment. Operate Baking Ovens and Proof Boxes. Adhere to all safety and sanitation practices in accordance with the city health code. Perform other similar or related duties as required or requested.

Qualifications

• Associates degree in Occupational Studies / Baking and Pastry Arts highly preferred
• Experience in professional baking required
• Experience is baking for large volume dining preferred
• Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds and 100 with assistance
• ServSafe Food Safety Certification or training is required. If training is not up-to-date, training/certification must be completed upon 3-6 months from date of hire.
• Food allergy training is essential and prior experience in special food allergy meal preparation is preferred. If a candidate does not have prior experience, the necessary training must be completed upon hiring.
• Initial training will include a review of information, departmental responsibilities and a recap of the Food Allergy Program.
• Excellent customer service and appropriate communication skills are needed in order to provide a welcoming, professional and safe environment for students and guests.
• Upon hiring the following additional training must be completed on a yearly basis: Title IX harassment training, Security awareness training.

CORE COMPETENCIES

• Inclusion: Actively engaging with the values of the College by promoting a work environment that embraces diversity and demonstrating respect for the opinions and beliefs of others
• Innovation: Performing one's job with creativity and proactivity, improving procedures and problem-solving
• Mission/Service Orientation: Focusing on service to others and contributing to the College's collective mission
• Responsibility: Taking ownership of one's actions and accountability for one's tasks and duties
• Collaboration: Exchanging information, ideas, and thoughts with others in a manner that is proactive and enhances partnerships
• Flexibility
• Dependability
• Understanding of Bakery operation
• Willingness to learn new bakery concepts
• Excellent communication skills

Pay

The hourly rate for this position is $20.00 per hour.

Disclaimer

The description above represents the most significant duties of this position but does not exclude other occasional work assignments not mentioned, the inclusion of which would be in conformity with the factor degrees assigned.