Baker III - Full Time

San Manuel Band of Mission Indians•Las Vegas, NV

2d•Onsite

About The Position

This position is responsible for preparing food items as directed in a sanitary and timely manner, following recipes, portion controls, and presentation specifications. The role involves setting up and breaking down stations according to bakery guidelines and SNHD standards, restocking items, and maintaining a clean and organized work area. The Baker III will also assist with cleaning and organizing kitchen areas and storage, and perform additional responsibilities as requested by management. This role requires a commitment to quality service and basic knowledge of food and beverage concepts, as well as pastry production including baking, mixing, and plating.

Requirements

Basic understanding of baking, mixing and knife handling skills.
Knowledge of food safety, sanitation and food handling procedures.
Ability to take direction and learn.
Ability to read, write and communicate verbally in English.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities and be self-motivated and organized.
Possess a commitment to quality service.
Knowledge of basic food and beverage concepts.
Possess basic knowledge in all areas of pastry production including baking, mixing, and plating.
High school diploma or equivalent.
One (1) year of baking experience.
Food Handlers Card.
Work assigned shifts, to include weekends and holidays.

Responsibilities

Ensure all orders are fulfilled properly and placed in designated areas.
Properly label and date all products.
Set up and break down station according to bakery guidelines and SNHD standards.
Prepares all food items as directed, in a sanitary and timely manner.
Follows recipes, portion controls and presentation specifications as set by the bakery management.
Effectively communicate with management to address any issues or circumstances encountered throughout the day.
Restocks all items as needed throughout shift.
Cleans and maintains work area, practice good safety, sanitation, organizational skills.
Have an understanding and knowledge to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation and organization of the kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, as requested by the Pastry Chef, Pastry Sous Chef at any time.