Position: Cook, Baker – On Call
About: The Cook, Pastry Baker is responsible for supporting the Executive Baker in all aspects of food requisitions, managing, and supporting the bakers. Responsible for the production of bread and specialty items for outlets, ensuring food quality according to department standards and ensuring the cleanliness and sanitation of work areas and equipment in accordance with health department standards.
Requirements: 2 years’ experience in a high volume/high quality Breads and Danishes production kitchen, familiar with classic and modern techniques preferred; Some knowledge in artistic bread showpieces making, creative and passionate; Bread /Pastry training degree is preferred, but not required; Requires the ability to work efficiently and within a team environment; Knowledge, understanding, and compliance with policies and procedures, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP; Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams; Must be willing and able to work a flexible schedule to include nights, holidays, and weekends; Work in a fast-paced, busy, and somewhat stressful environment with high call volume
Benefits: Market-competitive compensation, Salary based on experience and skillset, Opportunities for career development, Inclusive work environment, Positive work culture
