Baker

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.
• Lines up baked products in mobile carts according to the needs of the particular outlet/function. 
• Set daily pars on all products to ensure freshness.
• Utilize any and all leftovers into usable products.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.• Assist kitchen management by performing other culinary duties, as requested.• Keeps work station neat and orderly - "clean as you go".QUALIFICATION STANDARDS EDUCATIONHigh School graduate or equivalent required. Culinary or pastry apprenticeship preferred.EXPERIENCEOne to two years baking experience.LICENSES OR CERTIFICATESBakery certificate or apprenticeship helpful.