Cook II - Baker

Claremont McKenna College•Claremont, MN

5d•$23 - $26•Onsite

About The Position

The Cook II - Baker is responsible for baking items in the bakery for meal services and catering. This position is responsible for preparing breads, muffins, cakes, cookies, bars, pies and specialty desserts, including preparing vegan and gluten-free options daily. The Cook II – Baker coordinates with the Sous and Executive Chef to introduce new baked items to the department. From scratch principles and food safety techniques are key elements of this position. Flexibility to provide aid in areas of baking in a key aspect of this position.

Requirements

Any combination of education, training and/or experience equivalent to High School Diploma or GED that provides the required knowledge, skills and ability.
Prior baking experience is required.
Must have experience working in a fast paced commercial kitchen.
A California Food Handlers Card required.
Must have baking experience in a fast paced commercial kitchen using commercial kitchen equipment.
Must be able to bake from scratch.
Knowledge of food sanitation policies and procedures is required.
Must be able to perform arithmetic functions involving fractions and decimals, relating to food preparation.
Must have working knowledge of the metric system.
Take initiative in performance of work tasks and be willing to assist others as needed.
Must be respectful and courteous to coworkers, customers, visitors, managers and others.
Communicate clearly and professionally.
Must be able to establish cooperative working relationships and work well with minimal supervision.
Use organizational and time management skills.
Complete work with a sense of urgency, accuracy, and attention to detail.
Deploy professional skills in in collaboration with colleagues, to best promote the College’s strategic interests and provide the best quality on campus food service.
Must be able to satisfactory understand and follow job related instructions in English, both orally and written.

Nice To Haves

Flexibility to provide aid in areas of baking

Responsibilities

Bake items from scratch according to the bakery prep sheet for breakfast, lunch, and dinner.
Bake breads, muffins, cakes, cookies, bars, pies, and specialty desserts, including, but not limited to, mousses, cheesecakes, roulades, napoleons, fruit tarts, macaroons, crème brulees, and breakfast pastries.
Prepare vegan and gluten-free options daily from scratch.
Prepare baked items for catering events, including fine dining items.
Set up the baking cart daily for the following day.
Ensures the opening team has prepped and finished baked goods.
Coordinate baker’s prep with the baking team, Sous, and Executive Chef.
Complete assigned items on the production lists and communicate with the Sous and Executive Chef to ensure all items are completed.
Responsible for cleaning station and equipment on a regular basis during the shift and at the conclusion of the shift, following the sanitation schedule.
Calibrate ovens and scales on a regular basis to ensure consistency of product.
Bring new ideas to the baking department through interactions with customers and independent research.
Prepare pizza dough and bake pizzas.
Prepare and execute ‘action station’ desserts during meal services throughout the week.
Follow proper food preparation and sanitation directives as established by Health Department.
Comply with internal policies and procedures as they apply to food, sanitation, and safety within Dining Hall. This includes but is not limited to keeping work area clean, properly/safely using equipment and keeping floor free of food/liquid that may be a potential safety hazard, adhering to the agreed work schedule.
Other duties may be assigned as appropriate. This includes daily, weekly, monthly cleaning, and cross training as time permits.
Regular attendance is considered an essential job function; the inability to meet attendance requirements may preclude the employee from retaining employment.
Take and follow directions.
Work cooperatively with others.
Receive and respond appropriately to constructive criticism.
Display a positive attitude.
Balance multiple tasks and priorities.
Perform other essential duties and tasks specific to the position.