Dining Services Production Baker

UNIVERSITY OF LYNCHBURG•Lynchburg, VA

20d•$13 - $15•Onsite

About The Position

Assists in daily food production and service by the preparation of freshly baked breads, desserts and pastries, following established guidelines, for the student dining program and catered events.

Requirements

Experience: 2+ years in a food service or hospitality role, with experience in a supervisory or leadership capacity.
Education: A high school diploma or GED preferred.
Skills: Organizational and time-management skills; ability to multitask and prioritize in a fast-paced environment.
Certifications: ServSafe or equivalent food handling certification preferred.
Interpersonal Skills: Strong communication skills with a customer service focus, capable of working well with diverse groups.
Physical Requirements: Ability to perform duties in a fast-paced, physical environment, including standing, lifting, and walking for extended periods.
Oral & Written Requirements Demonstrate fundamental English-language verbal and written skills for understanding, interpreting, and completing assignments. This includes the ability to read recipes, rules/regulations, and effectively utilize the manuals listed above.
Exhibit effective verbal communication skills to provide courteous and responsive service to students, employees, and guests.
Possess basic mathematical skills for determining quantities and accurate record-keeping.
Ability to provide clear verbal and written directions to employees professionally.
This position requires the ability to stand or walk continuously, with very little sitting, and to consistently perform essential job functions.
The standard work schedule is approximately 40 hours per week (with appropriate breaks), demanding flexibility to include nights and weekends.
Overtime may be necessary due to time pressures.
Tasks involve climbing stairs, bending, stooping, kneeling, and safely lifting approximately 40 pounds using proper lifting techniques.
Frequent exposure to various cleaning chemicals, smoke, spices, and odors will occur.
This position is designated as Essential Personnel as outlined in the Staff Handbook of Personnel Policies and Procedures.

Responsibilities

Prepares a variety of baked goods as specified on the cycle menus for the student dining and gourmet bakery items for catered events, based on appropriate usage levels, utilizing batch cooking methods when effective.
When needed, helps prepare attractive entrees, vegetables, pizzas, and other food items based on appropriate usage levels, utilizing batch cooking methods when effective.
Ensures the highest level of sanitation in the kitchen and production to meet the requirements stipulated by the VA Dept. of Health Services.
Follows instructions and direction of supervisor in regard to food preparation and merchandising.
Assist line servers when necessary.
Ensures that hot foods are served hot and that cold foods are served cold. The baker will be held accountable for maintaining the proper temperatures of all bakery items.
Required to requisition menu items in advance to provide the appropriate times for defrosting under refrigeration and preparation times.
Maintains order of stock in the kitchen and keeps refrigerators organized while rotating stock.
Documents accurate production and usage records for each meal.
Performs daily set-up, breakdown, and cleaning of the kitchen and equipment.
Reports any maintenance, safety, or sanitation issues.
Assisted with the production and or service of buffet and served catered meals.
Performs any other related duties as may be required.
To safely handle pre-packaged food, always read the ingredient list for the "Big 9" allergens and strictly follow the storage and cooking temperatures to prevent foodborne illness.