Reports directly to the Food Production Assistant Manager of the Bakeshop. Produces bakery items and desserts following established policies, procedures and standardized recipes in accordance with patients, retail and catering needs. Ensures that all bakeshop items meet standards for quality and portion control set by the department. Maintains safety and sanitation standards throughout the unit.
PRINCIPAL DUTIES AND RESPONSIBILITIES:
WORKING CONDITIONS:
Work is performed in a typical institutional kitchen. Required to go in and out of refrigerated areas, lift. Must be able to lift up to 50lb. and push/pull 100lb., stand 8 hrs.
SUPERVISORY RESPONSIBILITY:
In absence of Asst. Bakeshop Manager will access and communicate production schedule and order changes as needed.
FISCAL RESPONSIBILITY: Follows standardized recipes and portioning to minimize waste and preserve hospital resources. Monitors and adjusts inventory of dry goods and bake shop items as needed. SKILLS/ ABILITIES/ COMPETENCIES REQUIRED:
Read, write and comprehend English. Ability to count and perform basic math skills. Ability to calculate weights and measurements. Demonstrated history of cooking skills required. Requires manual dexterity and repetitivemotions. Able to decorate and write on cakes.
Qualifications:
Required: Minimum of 3 years of baking experience in high volume bakery, restaurant or institutional kitchen.
High School Diploma preferred.
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