GENERAL SUMMARY: The baker provides culinary support for our chefs, while also sharing the responsibility of ensuring safety/sanitation protocols are followed at all times. A baker prepares baked goods, such as pastries, pies, cookies, breads, and cakes, in the restaurant. A Baker’s key duties include preparing dough, mixing batters, creating new recipes or closely following existing ones, receiving special orders from managers or directors, adhering to all food quality and workplace safety protocols, and ensuring timely completion of baked products.
REQUIRED QUALIFICATIONS:
Contributes to building and maintaining a positive work culture at all times
Flexible schedule, especially during busy seasons
Ability to communicate effectively and work well with others
Ability to remain calm, prioritize and multitask in a fast-paced environment
Ability to handle guest requests and needs in a professional and pleasant manner
Can stand for long periods of time (majority of shift)
Can bend, twist, squat, kneel, reach overhead, and walk safely
Can safely adhere to sanitation/safety protocol at all times
Able to lift 40+ lbs of food/inventory at a time
Ability read, understand and follow a recipe
Understanding of basic food preparation techniques, such as roast, blend, slice, dice, julienne, etc.
Knowledge of basic food preparation equipment, such as slicers, dicers, ovens, warmers, steam tables, etc.
Excellent knife handling skills
Understanding of basic food preparation techniques such as, but not limited to: mix, cut, whip, melt, slice, frost, process (as in food processor), bain-marie, batter, to torting, coat, decorate.
Knowledge of equipment such as, but not limited to ovens, slicers, robot coupe (food processor), mixers, hand immersion blenders, stoves.
ESSENTIAL FUNCTIONS:
Creates and fosters a positive environment at all times
Operates with safety and sanitation in mind at all times
Takes accurate daily inventory of prep items
Construct a daily prep list using existing PARs/chef input as resources
Assists with meal preparation in accordance to all safety regulations and under the direction of chef team
Carefully follows standard recipes to ensure consistency/quality
Correctly label and date all prep items and store in correct locations
Rotate prep items to ensure FIFO
Communicate prep needs and assistance needs to Chefs and Supervisors
Notify Chefs and Supervisors of any noted variance in finished products
Breakdown and clean workstation at the end of shift. Remove rubbish and sweep prep room floor
Safely utilizes knives, cooking tools, equipment at all times
Self-directed, possesses the ability to see what needs to be done, and addressing the needs without needing reminder to do so
Helps maintain cleanliness of back of the house- equipment, dishes, sanitation receptacles, etc.
Limits food waste/damage
Notifies manager team of any equipment failure/maintenance issues and low inventory needs in advance
Helps to safely maintain equipment/inventory at all times
Is always focused on guest satisfaction, at all times
Ensure baking orders for other restaurants are completed in a timely manner each day as necessary, or notify Pastry Chef in advance of the need for assistance
Able to lift 1-2x a week 50# bag of sugar or flour to refill bins, with or without assistance
Able to lift and maneuver 20# trays of cakes and ice cream into and out of the walk-in and or freezer.
Stand in one place for 2-3 hours on pressure mats
Takes accurate inventory of bakery items and constructs a daily prep list of items needing to be completed or worked on daily
Fulfill all orders for other restaurants as required weekly
Keep pars on bakery items at standards for the season as set by the Pastry Chef
Assist Pastry Chef with all special orders, seasonal baking items, special function orders, and projects as they arise
Performs all other duties as assigned
CULTURAL TASKS:
Knowledge of our mission statement and core values
Knowledge of area attractions
Promotes the “Aloha Pass It On” initiative to the community
