Fortiuscap
Primary Purpose of Position
The Baker/Pastry Cook II under general supervision performs a variety of baking duties and assists with the preparation of breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits and other pastries. Able to train Baker I on prep and stations.
Essential Duties and Responsibilities
Prepares breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits and other pastries, including icings and frostings, 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.
Spreads or sprinkles a range of various delicious toppings on specialty baked items.
Receives ingredients and other supplies from main kitchen and/or pantry as required for daily operations.
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.
Cleans and maintains work areas, utensils and equipment.
Detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment and/or other unusual conditions.
Completes production sheets and other records as required.
May be required to prepare baked goods for special diets.
Performs miscellaneous job-related duties as assigned.
Education/Experience
High school diploma or GED
2 to 4 years of baking experience
Culinary degree required
Based on performance, this position can lead to a higher classification in the department (i.e. Baker/Pastry Cook III); performance is determined based on the results from regular work inspections, following LHW standards, quality and quantity of work as determined by manager/supervisor
Must maintain a performance review score of 3.0 or higher
Special Skills/Equipment
Able to accurately measure ingredients
Skilled in use of wide array of kitchen and baking equipment
Essential Physical Requirements
Lifting boxes and trays not limited to 30 lbs.
Cutting with knives and use of other utensils
Bending and Standing for extended periods (2+ hours)
Safe operation of ovens and stoves
Considerable exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors and/or loud noises
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
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Essential Duties and Responsibilities
Prepares breads, rolls, muffins, cookies, pies, cakes, doughnuts, biscuits and other pastries, including icings and frostings, 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.
Spreads or sprinkles a range of various delicious toppings on specialty baked items.
Receives ingredients and other supplies from main kitchen and/or pantry as required for daily operations.
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.
Cleans and maintains work areas, utensils and equipment.
Detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment and/or other unusual conditions.
Completes production sheets and other records as required.
May be required to prepare baked goods for special diets.
Performs miscellaneous job-related duties as assigned.
Education/Experience
High school diploma or GED
2 to 4 years of baking experience
Culinary degree required
Based on performance, this position can lead to a higher classification in the department (i.e. Baker/Pastry Cook III); performance is determined based on the results from regular work inspections, following LHW standards, quality and quantity of work as determined by manager/supervisor
Must maintain a performance review score of 3.0 or higher
Special Skills/Equipment
Able to accurately measure ingredients
Skilled in use of wide array of kitchen and baking equipment
Essential Physical Requirements
Lifting boxes and trays not limited to 30 lbs.
Cutting with knives and use of other utensils
Bending and Standing for extended periods (2+ hours)
Safe operation of ovens and stoves
Considerable exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors and/or loud noises
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
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