Baker CSLO20260128

VTC Enterprises•San Luis Obispo, CA

10d•$22•Onsite

About The Position

VTC Enterprises has been supporting adults with developmental disabilities since opening our doors in 1962. The Baker is responsible for the preparation, baking, finishing, and quality control of a wide range of baked goods to support daily meal service under the state food service contract. For more information visit our website: www.vtc-sm.org Essential Functions and Responsibilities include the following. To perform this job successfully, a person must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned. Production & Quality Prepare and bake breads, rolls, pastries, cakes, cookies, desserts, and specialty items according to approved menus and standardized recipes. Mix doughs and batters using commercial equipment and manual methods as required. Finish and decorate baked goods (icing, glazing, filling, portioning) to contract presentation standards. Monitor baking times, temperatures, and product consistency to ensure quality and food safety. Adjust recipes as approved to improve product quality and efficiency. Food Safety & Compliance Follow ServSafe and state food safety regulations at all times. Label, date, rotate, and properly store all products (FIFO). Maintain clean and sanitary workstations, equipment, and storage areas. Report equipment issues, food quality concerns, and shortages promptly. Inventory & Efficiency Track ingredient usage and notify management of low stock levels. Minimize waste through proper batch sizing and storage practices. Support production planning for daily and special service needs. Team Support Properly portion and serve facility customers during meal hours. Coordinate with kitchen staff to ensure timely meal service. Assist with other food preparation duties as assigned during peak service times.

Requirements

Minimum of a high school diploma or equivalent.
1+ year experience in commercial baking or food service production preferred.
Ability to read and comprehend simple instructions, short correspondence, and memos in English.
Ability to write simple correspondence in English.
Ability to remember oral or written instructions provided by others.
Establish and maintain cooperative working relationships with coworkers and management.
Interact diplomatically with the public.
Perform effectively in environments with frequent workload changes and competing demands.
Set priorities which accurately reflect the relative importance of job responsibilities.
Ability to apply common sense understanding to carry out basic written or oral instructions.
Ability to think through the consequences of a decision prior to making it.
Ability to recognize an emergency situation and take appropriate action.
MUST obtain and maintain a ServSafe Food Handler Certification.
Knowledge of baking techniques, commercial kitchen equipment, and food safety standards.
Ability to follow standardized recipes and production schedules.
Must be able to multi-task and perform in a fast-paced work environment.

Responsibilities

Prepare and bake breads, rolls, pastries, cakes, cookies, desserts, and specialty items according to approved menus and standardized recipes.
Mix doughs and batters using commercial equipment and manual methods as required.
Finish and decorate baked goods (icing, glazing, filling, portioning) to contract presentation standards.
Monitor baking times, temperatures, and product consistency to ensure quality and food safety.
Adjust recipes as approved to improve product quality and efficiency.
Follow ServSafe and state food safety regulations at all times.
Label, date, rotate, and properly store all products (FIFO).
Maintain clean and sanitary workstations, equipment, and storage areas.
Report equipment issues, food quality concerns, and shortages promptly.
Track ingredient usage and notify management of low stock levels.
Minimize waste through proper batch sizing and storage practices.
Support production planning for daily and special service needs.
Properly portion and serve facility customers during meal hours.
Coordinate with kitchen staff to ensure timely meal service.
Assist with other food preparation duties as assigned during peak service times.