Baking Experience a must
Working schedule Sunday - Thursday
Obtains daily production schedule and preparation requirements from the Chef.
Prepares items on production sheets following established quantities and recipes.
Completes and follows daily production worksheets and waste log sheets.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy. Follows HACCP guidelines.
Completes all required documentation, reports, logs as required.
Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
Takes orders from customer and prepare items requiring short preparation time.
Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Operates and cleans equipment per department procedures after each use.
Stores, labels and dates all food items according to policy.
Follows HACCP guidelines to ensure quality and safety of food supply.
Performs other duties as assigned.