Baker

Overview

Preparation, execution, and overall production of desserts and baked goods for patients, catering events and cafeteria all patients in accordance with quality standards, productivity standards, cost controls and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognize patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

Responsibilities

Core Competencies:

• Possess and display all hard skills that contribute to a successful baker

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.

• Able to engage and train colleagues.

• Knowledge of knife and baking skills.

• Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment.

• Ability to accurately measure baking ingredients and project needs according to production sheets.

• Demonstrate good judgment and initiative in preparing food.

• Motivated to learn.

• Flexible to change.

• Exemplifies professionalism and exhibits values which contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center.

Position Responsibilities:

Kitchen Production:

• Responsible for preparation, execution, and overall production of desserts and baked goods for patients, catering events and cafeteria.

• Responsible for minimal food waste.

• Ensures that the proper amounts of desserts and baked goods are produced according to the menus and manage daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet, texture modified desserts and texture needs.

• Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.

• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.

• Assists in establishing baking procedures and methods for the Culinary Staff including recipes and menus.

• Tastes and smells bake goods to determine quality and palatability.

• Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of any specials orders and other tasks.

Sanitation:

• Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, Kosher (if applicable)

• Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures

• Follows and adheres to the sanitation action plan to address company's EOC and Sanitation rounding, local, state and federal sanitation compliance survey.

• Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management.

• Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation and dietary as well as general in-services.

Professionalism:

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve interpersonal conflicts constructively.

• Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff.

• Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form.

• Follows safety rules, uniform code, jewelry policy, personal hygiene policy as well as state and federal regulations.

• Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor.

• Accepts assignments readily. Recognizes problems independently and work toward improving systems and procedures.

Required Qualifications

Qualifications:

• 5 years of baking experience

• ServSafe Food Handler certified

• Basic computer skills required to access emails and other online resources.

• Must be professional, proactive, collaborative, conscientious and results-oriented individual. Must have an optimistic and positive demeanor, excellent oral and written communication skills, good intuition and able to adapt to changing priorities and display good, sound judgment with a sense of humor.

• Superb organizational skills. Must be creative and proactive yet disciplined, discriminating and able to streamline work volume in order to maintain bottom line efforts in midst of multi-tasking and daily re-prioritizing. Must have ability to innovate, think strategically and conceptually, manage multiple projects simultaneously and handle even difficult situations.