JOB PURPOSE

Prepares/produces/bakes breads, rolls, breakfast pastries and desserts according to standard recipes.

ESSENTIAL FUNCTIONS

Prepares/produces/bakes all breakfast pastries, breads, rolls and some desserts for restaurants and banquets. Keeps adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same. Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products. Develop new products for a la carte and catering menus on a rotating basis. Set daily pars on all products to ensure freshness. Other duties as assigned

REQUIRED QUALIFICATIONS

(KNOWLEDGE, SKILLS, AND

ABILITIES

): Deep knowledge of yeast cultivation, natural leavening (sourdough), dough lamination, and commercial oven management. Exceptional attention to detail, strong time-management skills, and the ability to work calmly under pressure during service. Ability to stand for long shifts (8-10 hours) and lift heavy sacks of flour or ingredients (50+ lbs) Must be at least 21 years of age or older Good verbal and written communication skills

REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE

Minimum of 2 to 3 years hands on baking experience in upscale restaurant kitchen.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT

Standing-80 % /Walking-15% /Sitting-5%;