KITCHEN BAKER

Description

POSITION SUMMARY:      

The Baker is in charge of preparing baked goods for sale to customers.  The Baker will coordinate baking schedules to produce breads, cakes, pastries, pies, cookies and other goods. The Baker will take directives from the Executive Chef or Sous Chef.  The Baker will be required to work early mornings, evenings, weekends, and holidays.

ESSENTAIL JOB DUTIES:

• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing, and mixing ingredients.
• Ensure profitability by maintaining an accurate record of baking operations
• Manage needed supplies and inventory levels.
• Decorate baked products using glaze, icing and other toppings to achieve a finished appearance.
• Assess the quality of raw materials before baking.
• Conduct research to develop original recipes for products.
• Ensure the proper storage of baking utensils
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Set up workstations with required ingredients and equipment.
• Check the quality and freshness of ingredients.
• Monitor station inventory levels.
• Accommodate guest special requests.
• Operate kitchen equipment such as ovens.
• Performs other duties as assigned

Qualifications

EDUCATION/EXPERIENCE:

High school diploma or equivalent, vocational, or technical training a plus.  Ability to obtain and maintain an OOGC gaming license.

SKILLS:

Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.

Ability to work as part of a team.

Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers.

Calm demeanor to work in a high-stress, fast-paced environment.

Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant.

Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing.

Ability to stand in one place for hours at a time, handle extreme heat and work shifts.

PHYSICAL/MENTAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  The employee is frequently required to stand for prolonged periods of time, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear.  The employee is occasionally required to climb or balance, stoop, kneel, or crouch.   The employee may occasionally be required to lift more than 30 pounds.  The employee must have close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

MENTAL DEMANDS:

The ability to work in a fast-paced environment and exercise good judgment in evaluating situations and taking effective action. Communicate and present ideas effectively and orally.

WORKING CONDITIONS:

Ability to work in a Casino environment, in the midst of noise, crowded situations, etc. Ability to work with diversified customers, ability to work independently and under customer demands.