Baker

Vicars Landing 1; Ponte Vedra Beach (FL); On-site; USD 30,000 - 46,000; Full time

Job summary

Vicars Landing 1 in Ponte Vedra Beach, FL is seeking a dedicated Baker to prepare and bake cakes, pies, breads, and other bakery items for the Health Center, Independent Living and catered events. You will follow standardized recipes, help meet daily meal schedules, and ensure portions and presentation meet quality standards.

The role emphasizes sanitary handling, proper equipment cleaning, and collaboration with the Dietitian and Medical Department.

Qualifications

• Education: High school diploma required; culinary training preferred.
• Experience: Bakery production in health care, fine dining, or club settings.
• Ability to follow standardized recipes and dietary restrictions.
• Physically able to lift up to 30 pounds; stand for long periods.

Responsibilities

• Prepare bakery products and desserts per recipes.
• Plan daily production to align with meal service times.
• Maintain sanitary standards and equipment cleanliness.
• Assist with special therapeutic diet menus as prescribed by Dietitian or Medical Department.
• Attend training sessions and perform other duties as assigned.

Skills

Baking

Food safety

Sanitation

Menu planning

Education

High school diploma

Culinary training

Job description

Job Details

Job Location: Ponte Vedra Beach, FL 32082

JOB SUMMARY

Baker prepares and bakes cake, pies, breads and other bakery products and desserts for the Health Center, Independent Living and Catered events. The Baker is responsible for sanitary handling and preparation of bakery products using standardized recipes and meeting daily meal schedules and serving required portions, utilizing leftovers, caring for and cleaning equipment.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Prepares and serves bakery products and desserts as per standardized recipes. Prepares special therapeutic diet menus as prescribed by the Dietitian or Medical Department. This duty is performed about 40% of the time.
2. Determines amount and type of food and supplies including pre-prep required for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production. This duty is performed about 10% of the time.
3. Prepares bakery production served, following standardized recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that quality, temperature, and appearance of food is preserved. Follow guidelines on food production. This duty is performed about 15% of the time.
4. Maintains acceptable standards of personal hygiene and complies with the department dress code. This duty is performed about 5% of the time.
5. Maintains assigned work standards in a safe and sanitary condition. This duty is performed about 10% of the time.
6. Attend in-service training and education sessions as assigned. This duty is performed about 5% of the time.
7. Performs specific work duties and responsibilities as assigned by supervisor. This duty is performed about 5% of the time.
8. Reports to work as scheduled. Excellent attendance is most important for delivery of the best service to the members and not to over burden fellow employees. This duty is performed about 10% of the time.
9. Perform any other related duties as required or assigned.

Qualifications

Education & Experience

• Education: High school diploma is required plus additional culinary training. Must have ability to perform basic arithmetic, understand measurements and follow written and oral instructions.
• Experience: Bakers experience in a fine dining restaurant, club, health care facility or similar institution.

Travel

Position requires some travel for off premises catering functions and training sessions.

JOB REQUIREMENTS

Skills, Abilities & Competencies

• Ability to utilize common sense understanding to carry out written, oral or diagrammed instructions. Ability to deal with problems involving several known variables in situations of a routine nature.
• Considerable responsibility regarding general assignments in planning time, method, manner, and/or sequence of performance of own work; may also occasionally assist in the planning of work assignments performed by others within a limited area of operation.
• Performs work operations which permit frequent opportunity for decision-making of minor importance and frequent opportunity for decision-making of major importance; the latter of which would affect the work operations of other employees and/or clientele to a moderate degree.
• Disagreeable working conditions. Exposed to several of the elements in degree 2, which are present continuously enough to make the conditions disagreeable. May involve heavy travel and/or work is in the evening during the night hours.
• The following work environment characteristics described here are representative of those an employee encounters while performing essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the functions of this job, the employee is regularly exposed to work near moving mechanical parts; frequently exposed to risk of electrical shock; and. The noise level in the work environment is usually loud.

PHYSICAL DEMANDS

• While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. Employees must have excellent balance and be able to climb a ladder and walk around a roof. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time. The employee must be able to communicate verbally with others on the phone or in person.