AM Baker, The Department at Hudson's

Continental Services•Detroit, MI

21h•Onsite

About The Position

The Baker is an integral part of the Kitchen team. Responsible for bread production used for internal banquets, offsite functions, and the Atrium Cafe. Maintains the highest professional food quality and sanitation standards. Responsible for service standards and product knowledge at The Department.

Requirements

3–4 years of baking or related experience; or an equivalent combination of education and hands-on training
Ability to read and follow recipes, production schedules, and food safety guidelines
Strong communication skills for working effectively with team members and supervisors
Proficient in measuring ingredients accurately and scaling recipes using basic math and ratios
Problem-solving skills with the ability to adjust processes based on production needs and ingredient variations
Ability to follow written and verbal instructions in a fast-paced environment
Strong attention to detail to ensure product consistency and quality
Ability to work independently and as part of a team
Ability to work collaboratively with team members and maintain a positive, professional attitude
Reliable attendance and punctuality, including early morning or weekend shifts as needed
Ability to work efficiently in a fast-paced environment while maintaining quality and accuracy
Receptive to feedback and able to follow direction from supervisors
Demonstrates respect and professionalism toward coworkers, management, and customers
Strong problem-solving skills with the ability to adapt and make sound decisions during production

Responsibilities

Execute menus, recipes and preparations for all food.
Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
Follows procedures and controls to minimize food and supply waste and theft.
Assures consistency and high quality to minimize food costs; exercises portion control for all items served.
Prepare the daily list of tasks and items that require skillful preparation.
Evaluates products to ensure that quality and related goods are consistently met.
Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Ensures all paperwork required by HR is always complete and satisfactory, including disciplinary records, terminations, food handler’s cards etc.
Always support safe work habits and a safe working environment.
Maintain operational checklists.
Listens to FOH and BOH staff feedback and enacts changes when necessary to maximize efficiency and quality.
Responsible for maintaining service standards, product knowledge and creating a positive working environment for all employees.
Responsible for closing the kitchen: ensuring product is labeled and put away properly and that the kitchen is clean.
Assist staff during service to ensure guest satisfaction, maximum efficiency, and daily improvements.
Perform other duties as directed.