Food Service - Baker
Overview:
To prepare and deliver an attractive and delicious array of baked goods with a special focus on breads; to develop standard recipes which meet Coop food policy and departmental objectives regarding local and organic food sourcing, sales, margin, labor costs.
Status:
Full Time, Non-exempt, $18.00/hour, Sunday - Thursday 10am-6:30pm.
Supervisor:
Food Service Manager
Job Responsibilities:
Baking
- Perform and maintain a daily inventory of bakery ingredients and complete order sheets
- Monitor ingredients pricing and sales to ensure margin accuracy and to uphold our commitment to serve high quality products at a competitive price while keeping waste to a minimum
- Read and follow departmental production sheets, catering orders and other written communications correctly
- Follow recipes, meeting time and quality standards for finished products
- Know and follow proper rotation, dating and food storage procedures
- Maintain a full and attractive bakery case and bread display
- Prepare a diverse array of bakery items and breads including seasonal, local, organic ingredients and catering to a dietary preferences including vegan, vegetarian, and gluten free options
- Meet production criteria with regard to quality, quantity and timeliness of display of product
- Prep recipes to be baked the following day
- Maintain systems and procedures to permit another baker to easily substitute for a shift.
- Create accurate signage and labels for each item offered for sale
- Communicate regularly with Deli manager on equipment and supply needs of bakery department
- Introduce new bakery recipes and review for proper costing with Deli manager.
- Develop seasonal and holiday specialties including vegan, non-vegan, and gluten free selections.
- Track and fulfill bakery requests and special orders
- Work with deli manager to maintain bakery sub-department, tracking costs of goods, sales and losses.
- Track sales of baked goods so as to prepare appropriate amounts of baked goods based on sales traffic.
Food Service Area Maintenance:
- Ensure all work surfaces, trays, mixing bowls and pans used in baking are washed, cleaned and put away before break.
- Maintain stove, oven, sinks, prep surfaces, and equipment in a clean and sanitary condition, according to Department of Health standards
- Daily cleaning of entire deli bakery case, bread display, and bakery prep area
- Fill flours and re-stock key products, bags and boxes before they are depleted
- Clean spills promptly and take out trash in a timely manner
- Keep working area clean, swept, and mopped
- Follow proper safety, food storage, and labeling procedures
- Promptly advise Food Service Manager of any equipment repair or replacement needs
Customer Service
- Provide significant attention to customers including a willingness to go above and beyond expectations for all internal and external guests
- Smile and greet everyone you encounter
- Maintain awareness of customers throughout the store in order to ensure premier customer experience
General
- Be positive in the performance of all aspects of the job
- Take responsibility for knowing the menu and understanding recipes (including: knowing how it tastes, how it looks, how it travels, and what accompaniments are required)
- Recognize and communicate to supervisor the need for adjustments in the production schedule
- Maintain awareness of co-workers and their activities;
- Supervise and train member and substitute workers
- Work effectively as part of a team; recognize when help is needed and be willing to offer or ask for help
- Maintain consistency in food preparation while also providing creativity where appropriate
- Be prompt for scheduled start times and be willing to work beyond scheduled hours as assigned to get the job done.
- Promptly advise supervisor of any ordering requirements, equipment needs, or staffing issues
- Attend all departmental meetings
- Other duties as assigned by supervisor
- Attend general staff meetings
- Have fun at work!
