Cook II - Baker

About the role

The Cook II - Baker is responsible for baking items in the bakery for meal services and catering. This position prepares breads, muffins, cakes, cookies, bars, pies, and specialty desserts, including vegan and gluten-free options daily. The Cook II – Baker coordinates with the Sous and Executive Chef to introduce new baked items to the department, following from-scratch principles and food safety techniques.

Responsibilities

• Bake items from scratch according to the bakery prep sheet for breakfast, lunch, and dinner, including breads, muffins, cakes, cookies, bars, pies, and specialty desserts (e.g., mousses, cheesecakes, roulades, napoleons, fruit tarts, macaroons, crème brûlées, and breakfast pastries).
• Prepare vegan and gluten-free options daily from scratch.
• Prepare baked items for catering events, including fine dining items.
• Set up the baking cart daily for the following day to ensure the opening team has prepped and finished baked goods.
• Coordinate baker’s prep with the baking team, Sous, and Executive Chef; complete assigned items on production lists and communicate progress.
• Clean station and equipment regularly during and at the conclusion of the shift, following the sanitation schedule.
• Calibrate ovens and scales regularly to ensure product consistency.
• Bring new ideas to the baking department through customer interactions and independent research.
• Prepare pizza dough and bake pizzas.
• Prepare and execute ‘action station’ desserts during meal services.
• Follow proper food preparation and sanitation directives as established by the Health Department and internal policies.
• Perform other duties as assigned, including daily, weekly, and monthly cleaning, and cross-training as time permits.

Requirements

• Any combination of education, training, and/or experience equivalent to a High School Diploma or GED.
• Prior baking experience in a fast-paced commercial kitchen.
• California Food Handlers Card required.
• Ability to bake from scratch and use commercial kitchen equipment.
• Knowledge of food sanitation policies and procedures.
• Ability to perform arithmetic functions involving fractions and decimals, and working knowledge of the metric system.
• Ability to take and follow directions, work cooperatively with others, and receive constructive criticism.
• Positive attitude, ability to balance multiple tasks and priorities, and work with minimal supervision.
• Strong organizational and time management skills, with a sense of urgency, accuracy, and attention to detail.
• Ability to communicate clearly and professionally in English, both orally and written.
• Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach, and lift up to 50 lbs. from floor to waist level without assistance.
• Ability to work on feet for prolonged periods of time.

Schedule

This is a regular, full-time, 9-month position aligned with the academic calendar, requiring 40 hours per week, 5 days per week. Overtime, holiday, weekend, and evening work hours may be required. Must be willing to work a flexible schedule.

Pay

Approximate pay range: $23.00 - $26.00 per hour.

Benefits

• Health, dental, and vision plans.
• Flexible spending accounts and health savings accounts.
• Paid vacation, sick, and holiday time.
• Retirement benefits.
• Basic and voluntary life insurance.
• Dependent tuition remission.
• Ride share incentives.

Uniform is required and will be provided.