Baker (FT)

Crystal Mountain•Thompsonville, MI

12d

About The Position

As part of the culinary team, a Baker helps in the production of pastries, breads, desserts, and all other baked goods for banquet events, retail outlets, and restaurant outlets.

Requirements

ServSafe certification. May be obtained after employment.
Clear and concise verbal communication skills.
Dependable and meets goals.
Exemplifies professional conduct and adherence to company Core Values.
High school diploma or GED equivalent
Combination of education, training, and/or experience which demonstrates ability to perform the required duties.
Minimum of 18 years old due to use of mechanical equipment and work hours.
While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear and taste or smell.
The employee is frequently required to walk and reach with hands and arms.
The employee is occasionally required to stoop, kneel, crouch, or crawl.
The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Evenings, weekends, and holidays are a regular part of the schedule.
Must have excellent attendance and conduct record for consideration.
Pre-employment background check and references required.

Nice To Haves

Non-smoking candidates preferred.

Responsibilities

Understand baking principles and techniques and be able to execute advanced technical preparations consistently and efficiently.
Produce daily orders from retail outlets for packaged foods, such as cookies, crispies, and energy bars.
Determine and execute production responsibilities for daily banquet activity, including bread service and dessert service.
Communicate inventory needs to appropriate supervisor.
Maintain a clean, sanitary, and organized work environment.
Prepare bread, rolls, muffins, and biscuits according to recipe: Checks production schedule to determine variety and quantity of goods to bake.
Measure ingredients, using measuring cups and spoons.
Mix ingredients to form dough or batter by hand or using electric mixer.
Cut dough into uniform portions with knife or divider.
Mold dough into loaves or desired shapes.
Place shaped dough in greased or floured pans.
Spread or sprinkle topping, such as jelly, cinnamon, and poppy seeds on specialties.
Place pans of dough in proof box to rise.
Insert pans of raised dough into an oven to bake.
Adjust drafts or thermostat controls to regulate oven temperature.
Remove baked goods from oven and place goods on cooling rack.
May bake pies, cakes, cookies, and other pastries.
Other duties as assigned.