Baker

ACP MEXICAN FOOD LLC; Moreno Valley (CA); On-site; USD 24,000 - 34,000; Full time

Job summary

Taqueria 2 Potrillos is seeking a Baker to prepare, bake, and maintain high-quality baked goods. You will follow established recipes, monitor temperatures, and ensure consistency in texture and presentation. The role emphasizes cleanliness, safety, and efficient operation in a fast-paced kitchen environment.

The Baker will work with kitchen staff to meet production needs and uphold company standards for freshness and quality in a cafeteria-style setting.

Qualifications

• Ability to follow recipes, measurements, and baking instructions accurately.
• Basic knowledge of food preparation, sanitation, and food safety practices.
• Ability to measure, weigh, mix, shape, and prepare ingredients.

Responsibilities

• Prepare, bake, and maintain quality of baked goods according to recipes.
• Monitor baking times and temperatures to ensure freshness and presentation.
• Operate ovens, mixers, and other baking equipment safely and efficiently.
• Maintain cleanliness and sanitation of the workspace and equipment.

Skills

Baking techniques

Recipe following

Food safety

Oven operation

Education

High school diploma or equivalent

Job description

Job PurposeAt Taqueria 2 Potrillos, a fast-paced, cafeteria-style authentic food restaurant, our mission is to create an exceptional experience for every customer by delivering high-quality food, outstanding customer service, and maintaining impeccable cleanliness. The Baker plays an important role in this mission by preparing, baking, and maintaining the quality and consistency of the restaurant's baked goods. This position is responsible for following recipes, preparing ingredients, monitoring baking times and temperatures, maintaining a clean and organized work area, and ensuring all products meet company standards for freshness, quality, and presentation.Key ResponsibilitiesBaking and Preparation: Prepare, mix, shape, and bake bread, pastries, desserts, and other baked goods according to company recipes and production requirements.Recipe Compliance: Follow established recipes, measurements, preparation methods, and baking instructions to maintain consistent product quality.Ingredient Preparation: Measure, weigh, and prepare ingredients accurately to ensure proper texture, flavor, consistency, and appearance.Oven Operation: Operate ovens, mixers, and other baking equipment safely and correctly, following established procedures.Baking Quality Control: Monitor baking times, temperatures, product appearance, texture, and freshness to ensure products meet company standards.Production Planning: Prepare baked goods according to production schedules and anticipated restaurant needs to ensure products are available when required.Food Safety: Follow proper food handling, storage, labeling, temperature control, and sanitation procedures in accordance with company policies and applicable health department regulations.Ingredient Storage: Ensure ingredients are stored properly, containers are labeled when required, and products are rotated according to company procedures.Inventory and Supplies: Monitor ingredient and supply levels, communicate shortages to management, and assist with receiving and organizing deliveries.Waste Prevention: Handle ingredients and finished products appropriately to minimize unnecessary waste and maintain product quality.Cleaning and Sanitation: Clean and sanitize workstations, baking equipment, utensils, preparation surfaces, and storage areas throughout the shift.Equipment Safety: Use baking equipment, knives, mixers, and ovens safely. Report damaged equipment, malfunctions, or potential hazards to management promptly.Organization: Maintain an organized baking area and ensure ingredients, tools, and equipment are stored appropriately after use.Teamwork: Communicate effectively with kitchen employees, managers, and other departments to coordinate production and meet restaurant needs.Product Presentation: Ensure baked goods are properly prepared, handled, and presented according to company standards.Policy Compliance: Follow company policies, food safety procedures, attendance requirements, dress code, and workplace safety guidelines.Additional Duties: Perform other duties as assigned by management to support restaurant operations.Scheduling Availability: Maintain availability for flexible scheduling, including mornings, afternoons, evenings, weekends, and holidays, according to business needs.Required Education:None.Preferred Education:High school diploma or equivalent.Baking, pastry, or culinary training.Required Experience:None.Preferred Experience:One year of experience in baking, pastry preparation, food production, or a fast-paced kitchen environment.Required Skills and Abilities:Ability to follow recipes, measurements, and baking instructions accurately.Basic knowledge of food preparation, sanitation, and food safety practices.Ability to measure, weigh, mix, shape, and prepare ingredients.Ability to follow baking schedules and complete production tasks in a timely manner.Ability to operate or learn to operate ovens, mixers, and other baking equipment safely.Ability to maintain a clean, organized, and sanitary work environment.Ability to identify product quality concerns and report issues to management.Ability to work independently and collaboratively with kitchen staff.Ability to follow company policies, procedures, and instructions.Ability to work efficiently in a fast-paced food production environment.Ability to stand and walk for extended periods.Ability to work in warm environments near ovens and in cooler environments, including refrigerated storage areas.Ability to bend, reach, push, pull, carry, and lift items as required by actual job duties, with reasonable accommodation as required by law.Ability to work a flexible schedule according to business needs.Preferred Skills and Abilities:Proficiency in speaking, reading, and writing in English and Spanish.Knowledge of baking techniques, ingredient handling, dough preparation, and product consistency.Ability to identify differences in product texture, appearance, freshness, and quality.Ability to organize ingredients and supplies and monitor inventory needs.Ability to follow production schedules and maintain consistent product output.