Restaurant & Bakery Baker

Perkins Restaurant & Bakery; Laramie (WY); On-site; USD 25,000 - 35,000; Full time

Job description

At Perkins Restaurant & Bakery, our employees are part of the Perkins extended family and the families we serve. You'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins, we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company that has a proven track record of success and an unmatched commitment to their employees, you are in the right place! We respect one another for our talent, creativity, and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for, we have that too!

SUMMARY OF POSITION

Prepare bakery items according to company policies, procedures, programs, and performance standards. Responsible for helping to maintain food costs and cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty.

POSITION ACTIVITIES AND TASKS

• Bake – Prepare bakery items according to Perkins standards and specifications. Label and date all trays of baked items. Observe proper food storage procedures. Ensures high standards of food safety.
• Display – Set up and maintain the display cases. Use proper merchandising display techniques. Work with Host and Cashier to set up samples, holiday packaging, and merchandising.
• Clean - Follow proper sanitation procedures in the kitchen, walk-ins, and dry storage areas. Keep bakery prep and storage areas clean and organized. Clean and sanitize bakery cases and display items. Responsible for the cleaning and sanitation of all bakery equipment, pans, and utensils.
• Ensure products are accurately portioned and prepared as specified by recipes.
• Utilize FIFO (first in first out) standards when preparing items.
• Maintain cleanliness of the kitchen, prep areas, coolers, and storage areas.
• Follow proper safety procedures and policies concerning food handling, rotation, and storage.
• Conduct line sweeps throughout the shift.
• Practice “Clean as you go” throughout the shift.
• Understand OSHA requirements and health department standards.
• Clean all equipment on line and other areas as directed by the Kitchen Manager or Manager on Duty.
• Anticipate, identify, and correct system breakdowns to achieve maximum guest satisfaction.
• Communicate with Manager on Duty and coworkers regarding product/service deficiencies, equipment, and safety problems.
• Keep General Manager and Manager on Duty informed of problems and/or issues and propose alternative solutions for consideration.
• Assist Team Members by prepping items according to recipes and procedures.
• Assist dishwasher with washing and restocking dishes, pots, pans, and utensils.
• Assist front of house staff with cleanliness of bakery cases.
• Provide guest service by communicating and cooperating with the front of house staff.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Extensive standing and walking for up to 8 hours.
• Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly.
• Exposure to heat, steam, smoke, and cold.
• Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Must have a high level of mobility/flexibility in space provided.
• Must have time management skills.
• Must be able to read, write, and perform addition/subtraction calculations.
• Must be able to control and utilize fingers to write, slice, chop, and operate equipment.
• Must be able to fit through openings 30 inches wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Bending, reaching, and walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED

Receives direction and training from the Kitchen Manager or Manager on Duty as to the specific procedures and assignments.

KNOWLEDGE AND SKILL REQUIRED

Basic skills such as sanitation, safety, and customer service can be taught through in-house training.

EXPERIENCE REQUIRED

None.

Disclaimer

This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development, and compensation. As such, the incumbent may perform other duties and responsibilities as required.