BAKER

The Pueblo of Sandia•Albuquerque, NM

6d•$18 - $20•Onsite

About The Position

The Baker is responsible for producing baked and pastry products of the highest quality, freshness, taste, and consistency. The role involves procuring, scaling, preparing, and finishing ingredients and products in accordance with standardized procedures and production needs. The Baker follows safety regulations and standardized procedures, reports shortages or ingredient and product discrepancies to the First Baker or Pastry Chef, and keeps the immediate work area clean. The position reports to the First Baker and the Pastry Chef. The Baker prepares daily production to established par levels, ensures ingredients are fresh, maintains required temperatures and accurate temperature logs, and ensures the quality of food items leaving the bakery. The role also includes participation in daily stand-up meetings, completion of required computer-assisted training, compliance with hygiene, appearance, health, and safety standards, and punctual attendance according to the assigned schedule. Additional duties may be assigned as necessary.

Requirements

High school diploma, GED certification, or equivalent.
At least one year of experience in a high-volume hotel, restaurant, or food service setting producing pastries, desserts, and baked goods.
Ability to follow instructions.
Ability to convert standard formulas to adjust quantities.
Strong commitment to the organization.
Ability to deal effectively with the public and casino staff.
Ability to make basic arithmetic calculations.
Knowledge of minimum temperature requirements for food and drink preservation.
Knowledge of Tribal, Federal, State, and local sanitary regulations regarding food preparation, maintenance, storage, and sales.
Knowledge of basic pastry techniques and skills, pastry principles, formulas, and measurement.
Knowledge of preparation and production of goods, basic baking recipes, and the ability to consistently follow standardized recipes.
Understanding of starches, fats, sugars, liquids, eggs, and flavorings.
Ability to prepare candies, petit fours, and frozen and cold desserts.
Ability to decorate, portion, and plate pastries.
Knowledge of basic equipment including balance scales, mixers, and ovens.
Ability to lift and carry at least 40 pounds at one time.
Must successfully complete a New Mexico Food Handlers Course within 30 days of hire.
Must successfully pass a stringent background investigation.
Must undergo pre-employment and random drug screening.
Ability to handle an average-weight object up to 25 pounds and to stand and/or walk for more than four hours a day.
Ability to work a flexible schedule, including weekends and holidays; work hours may change and overtime is required.

Nice To Haves

A two- to four-year culinary school degree or foreign equivalency.

Responsibilities

Convert formulas as necessary to meet production needs based on changing quantities.
Participate in daily stand-up meetings and ensure property communications are understood.
Complete required computer-assisted training in a timely manner.
Prepare items to established par levels for daily production.
Ensure ingredients are fresh.
Maintain proper temperature requirements and accurate temperature logs.
Perform activities to maintain kitchen cleanliness and keep the immediate work area clean.
Maintain personal hygiene and comply with property appearance standards.
Ensure health and safety regulations are maintained.
Ensure the quality of all food items leaving the bakery for customer consumption.
Notify the First Baker or Pastry Chef of shortages or discrepancies in products or ingredients.
Report to work punctually and regularly according to the assigned schedule and attendance policy.
Perform additional duties and responsibilities as necessary or assigned.