Baker

Brown University•Providence, RI

22h•Onsite

About The Position

As a member of the production team and under supervision, this role is responsible for the production of all baked goods and desserts for dining room menus and/or catered functions using proper culinary techniques, established procedures, and standardized recipes. The position requires adherence to the highest standards of sanitation, safety, and quality. Typical duties include knowledge of baking principles, various flour types, leavening and thickening agents, and baking techniques such as scaling and mixing doughs, batters, fillings, puddings, and frostings. A working knowledge of Danish Puff Paste and Cream Puff Dough, recipe formulation, and oven work is necessary. The role involves practicing proper storage of baked or unbaked items, frostings, fillings, creams, glazes, and syrups, and performing all bench work tasks with speed and efficiency. Understanding the basic organizational structure, reporting relationships, interactions between operating units, and methods for requisitioning and transferring goods is also part of the role. The Baker must understand and follow standardized recipes and procedures, observe proper holding and serving times and temperatures, and coordinate the efforts of others in accomplishing simple tasks, assisting subordinates in successful task accomplishment. Safety is paramount, with a constant awareness and observance of maximum safety precautions, especially concerning wet floors, cutting, all Bake Shop equipment, slicing and chopping equipment, hot ovens, food, and other hazards. The position requires correctly disassembling, cleaning, and sanitizing all kitchen equipment, maintaining an uncluttered and sanitary work area, and possessing complete knowledge of and consistently practicing correct food handling procedures to prevent foodborne illness. The Baker must correctly operate all Bake Shop equipment and perform basic maintenance such as oiling and sharpening, reporting any malfunction or needed repair to the supervisor. Adherence to all policies, procedures, and regulations of the Bake Shop, department, and University is expected. Skill improvement is encouraged by learning and demonstrating the tasks and responsibilities of a Second Baker. Effective teamwork is practiced through cooperation with and helping peers, and being sensitive to the needs of others. A neat, well-groomed, professional appearance is maintained. Other tasks may be requested.

Requirements

Ability to read, write and communicate effectively in English.
Ability to understand symbols of weight and measure, and to mathematically convert volume and weight measures in recipes.
One-year experience as Baker's Helper or experience that demonstrates a mastery of all basic scratch baking functions.
Neat and clean appearance.
Must consistently utilize all Personal Protective Equipment per Brown Dining Services guidelines.
Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
Ability to perform required tasks with speed, efficiency, safety and accuracy within defined time limits.
Ability to tolerate extreme heat and cold.
Ability to operate assigned equipment correctly and safely.
All offers of employment are contingent upon successful completion of a background check.

Nice To Haves

two years of post-secondary Culinary School attendance preferred.

Responsibilities

Production of all baked goods and desserts for dining room menus and/or catered functions using proper culinary techniques, established procedures and standardized recipes.
Observes highest standards of sanitation, safety and quality.
Performs basic culinary baking skills such as using different types of flour leavening and thickening agents, and baking techniques including but not limited to scaling and mixing of doughs, batters, fillings, puddings and frostings.
Has working knowledge of Danish Puff Paste and Cream Puff Dough, recipe formulation and oven work.
Practices proper storage of baked or unbaked items, frostings, fillings, creams, glazes and syrups.
Performs all bench work tasks with speed and efficiency.
Understands basic organizational structure and reporting relationships; interactions between operating units; and established methods of requisitioning and transferring goods within and between units.
Understands and follows standardized recipes and procedures; observes proper holding and serving times and temperatures.
Coordinates the efforts of others in accomplishing simple tasks; assists subordinates in successful task accomplishment.
Observes maximum safety precautions in performing all tasks especially involving wet floors, cutting, all Bake Shop equipment, slicing and chopping equipment, hot ovens, food and all other hazards.
Correctly disassembles, cleans and sanitizes all kitchen equipment.
Maintains an uncluttered and sanitary work area.
Has a complete knowledge of, and consistently practices correct food handling procedures to prevent any incidence of food borne illness.
Correctly operates all Bake Shop equipment.
Performs basic maintenance such as oiling, sharpening, etc. Reports any malfunction or needed repair to supervisor.
Observes all policies, procedures and regulations of the Bake Shop, department and University.
Improves skills by learning and demonstrating the tasks and responsibilities of Second Baker.
Practices effective teamwork by cooperating with and helping peers, and being sensitive to the needs of others.
Maintains a neat, well groomed, professional appearance.
Performs other tasks as requested.