Temporary Baker

Primary Duties And Responsibilities

• Bake a large variety of goods, including rolls, breads, cakes, pies, cookies, muffins, and other quick and yeast-based bread and pastry items.
• Use commercial kitchen equipment including ovens, mixers, and commercial roll and cookie production equipment.
• Clean and sanitize commercial kitchen equipment including ovens, mixers, and commercial roll and cookie production equipment.
• Maintain the bakery in a clean and sanitary condition.
• Communicate instructions to other dining hall staff members regarding final preparation steps for goods produced in the bakery.
• Perform the role of Food Service Worker or Cook as required.
• Adhere to food safety standards at all times.
• Perform other duties as assigned.

Job Specifications

• Completion of 12th grade or equivalent
• 3 – 5 years of experience with baking a variety of items in a commercial environment, including breads, pastries, and specialty baked goods
• Experience in food service, food preparation, sanitation, and safety practices in a commercial kitchen
• ServSafe certification required, or willingness to become certified
• Ability to measure, scale, and follow recipes for high volume baking
• Ability to meet schedules and time lines
• Ability to understand and follow oral and written instructions
• Ability to communicate and work cooperatively with others
• Ability to understand hazards and follow safety procedures when using chemicals and equipment
• Demonstrated commitment to diversity and inclusion and to serving the needs of a diverse community

Compensation

• The pay range for this position is between $ 21.00 and $ 26.00 per hour

Physical Demands

• Ability to lift and/or carry up to 50 lbs frequently
• Ability to stoop frequently
• Ability to reach with hands and arms frequently
• Ability to frequently grasp and manipulate objects with both hands
• Ability to frequently perform tasks of repetitive motion with arms, hands and wrists

Working Conditions

• Ability to work a flexible schedule as required by the Academy, including nights, weekends, and overtime
• Ability to sustain manual labor for eight hours or more
• Ability to stand and/or walk on a hard surface for eight hours or more
• Worker is frequently subject to heat from cooking equipment and cold from walk-in refrigerators and freezers
• Worker is occasionally subject to extreme heat or humidity in kitchen area
• Worker is frequently subject to loud noise
• Worker is frequently exposed to chemical agents