Baker

Scripps College•Claremont, CA

1d•$22 - $23•Onsite

About The Position

Under direct supervision, the Baker is expected to perform a variety of duties in the preparation of various food products. Other responsibilities include following recipes and/or product directions for preparing breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries and other desserts.

Requirements

Knowledge of safe working methods and procedures, including use of food preparation and kitchen equipment, such as knives, slicers, wedgers, dicer, chopper, grater, and mixer.
Ability to read and follow recipes.
Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe), Personal Protective equipment (PPE) requirements, and to comply with California Health & Safety Code requirements. Ensure compliance by staff with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds.
Ability to stand, walk, bend, climb, push, pull, stoop, twist, stretch, and lift boxes and break down up to 50 pounds without assistances. Must be able to work on feet for prolonged periods.
Ability to communicate orally and/or in writing with co-workers and patrons in English.
Ability to establish and maintain cooperative working relationships.
Ability and willingness to work a rotating schedule as needed. Ability and willingness to work overtime, including weekends and holidays as needed.
Ability to provide the highest quality of service to customers at all times.
Any combination of education, training or experience for a period of up to one year or more which provides the required knowledge, skills and abilities to function in a general Food Service position.
State law requires a current California Food Handler’s Card.

Responsibilities

Following recipes and/or product directions, prepare breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries and other desserts. Mix cream cheese/butter for bagels and breads.
Using a variety of measuring devices, mold ingredients into loaves/shapes, placing product in correctly prepared pans, placing items in ovens, and removing them when they are baked. Apply appropriate toppings.
Regulate the draft and temperatures of the ovens.
Prepare fresh cookies during dinner meal period.
Decorate cakes, cookies, pastries and other baked goods.
Set-up food lines in their entirety, including but not limited to, fill water and/or ice containers, placing food on serving line, garnishing food, etc.
Check production and keep accurate records, in order to accurately plan production requirements.
Requisition supplies and equipment, as needed. Label and date perishable supplies and any leftover foods.
Maintain cleanliness of work area, cleaning and sanitizing workstations and equipment, following all applicable food regulatory rules and procedures.
Assist in the kitchen as needed.
Participate in training sessions as provided by the College. Assist in the training of other staff members as appropriate.
Perform other essential duties and tasks specific to the position as directed.
Active support for the College’s Principles of Community and Institutional Values in the performance of job duties.