Position Summary

The Baker is responsible for delivering products of the highest quality in terms of freshness, taste, and consistency.  Bakers are responsible for procuring ingredients, scaling, preparing, and finishing in accordance with standardized procedures.  He/she reports to the First Baker and the Pastry Chef.  He/she is responsible for following all standardized procedures, safety regulations, and notifying the Pastry Chef or First Baker of any shortages, or discrepancies in products or ingredients.  The Baker is responsible for keeping their immediate work area clean at all times.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

Supervision Exercised

Supervised by the First Baker.

Major Duties And Responsibilities

1. Convert formulas as necessary to meet production needs based on changing quantities.
2. Participation in daily stand up meetings to ensure that property communication is understood.
3. Timely completion of computer assisted training as required.
4. Prepare items to established pars and daily production.
5. Ensure all ingredients are fresh at all times.
6. Ensure proper temperature requirements are maintained and accurate temperature logs are kept.
7. Performs activities to maintain cleanliness of the kitchen.
8. Maintain the highest standard of personal hygiene and comply with property appearance standards.
9. Ensure that health and safety regulations are maintained.
10. Perform additional duties and responsibilities as necessary or assigned.
11. Ensure quality of all food items leaving the bakery for customer consumption.

Secondary Duties And Responsibilities

Knowledge, Skills And Abilities

1. Ability to follow instructions.
2. Ability to convert standard formulas to adjust quantities.
3. Exhibiting a strong commitment to the organization.
4. Moderate physical activity requires the handling of average weight object up 25 pounds and standing and/or walking for more than four hours a day.
5. Ability to deal effectively with the general public and casino staff.
6. Ability to make basic arithmetic calculations.
7. Knowledge of minimum temperature requirements for food/drink preservation.
8. Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food products.
9. Knowledge of all basic pastry techniques and skills
10. Knowledge of basic equipment including:
11. Balance scales, mixers, and ovens
12. Comprehensive understanding of pastry principles, including formulas and measurement
13. Knowledge and preparation and production of goods.
14. Knowledge of basic baking recipes and ability to consistently follow standardized recipes.
15. Thorough comprehension of starches, fats, sugars, liquids, eggs, and flavorings
16. Ability to prepare candies, petit fours, frozen and cold desserts.
17. Ability to decorate, portion, and plate pastries
18. Ability to lift and carry at least 40 lbs. at one time.

Minimum Qualifications, Education And Experience

Required

1. One (1) year of production food service experience.

Preferred

1. Culinary School 2-4 year degree or foreign equivalency
2. Bakery or Pastry experience

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Must successfully complete the New Mexico Food Handlers course within 30 days of hire date.
3. Will require a post-offer, pre-employment and random drug screening.

Working Conditions

1. Work is performed indoors and outdoors.  Outdoor work is subject to extreme temperatures and inclement weather conditions.
2. Work hours are subject to change with overtime work required.
3. Subject to hazards, this may cause personal bodily harm; smoke, common colds, influenza, dust, odors and elevated noise levels.
4. Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
5. Ability to work a flexible scheduled including weekends and holidays.
6. Duties may involve walking, standing for long periods of time, sitting and crouching. Specifically required movements include the following:

• Trunk - bend, twist, rotate, push, pull, and carry
• Arms – reach, carry, lift, twist, and rotate
• Legs – lift, push, pull, twist, and rotate
• Hands – Grasp, manipulate, bilateral coordination, hand and eye coordination, overall and finger dexterity.