(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)
Deliver internal and external guest service the
by ensuring every interaction includes our Six Core Service Standards
(Look Sharp, smile & greet the guest. Be friendly, polite & use courteous language. Provide especially timely & knowledgeable service;
and then some!
Always find solutions to guests’ problems. Use the guest’s name when appropriate. Thank the guest and invite him or her back).
Prepares breads, rolls, muffins, cookies, pies, cakes, dough-nuts, biscuits, and other pastries, including icings and frosting, according to established recipes.
Reviews production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities.
Shapes dough for cookies, pies, and fancy pastries either by hand or by using dough rollers and cookie cutters.
Cuts and weighs dough into uniform portions with knife or divider, molds dough into loaves or other shapes, and places in pans; proofs dough and bakes in oven using peel; inspects product for quality during and after baking and makes adjustments to processes as required.
Observes Health Department regulations regarding food handling, storage, proper temperature, and cleanliness of work environment.
Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
Adhere to HASAP guidelines for kitchen sanitation and safety.
Must be at least 18 years of age.
Demonstrated baking experience in a high volume restaurant.
Must obtain and maintain Servsafe certificate and any applicable licenses.
These skills and abilities are typically acquired through at least three years experience directly related to the accountabilities specified.