Job Description

Job Description

Job Description

Baldwin-Wallace University

Department of Human Resources

Baker 3

Department: Food Service

Incumbent:

Classification: Craft Person (D)

Status: Full-time, Non-exempt

Work Schedule: Monday-Friday, every other weekend and special events. You will be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W’s academic calendar.

Date:

Control#:

Job Summary: Must be able to bake and prepare items by following recipes and following proper HACCP procedures. Must have cake decorating experience and be able to oversee and coordinate staff within the area.

Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position

• Responsible for assisting Pastry Chef by overseeing and coordinating employees in the department and between departments.
• Prepare high quality food for all areas according to computerized production sheets, observing proper temperatures, timing and sanitation procedures. Preparation includes but is not limited to: properly setting up the dessert carts. Properly assembling, counting and packing all items. Garnishing and cake decorating. All desserts for Special events and take-outs.
• Maintain cleanliness by following proper sanitation procedures with equipment, work area, walk-ins, and proper food handling, as mandated by HACCP regulations. Help to keep walk-ins organized and stock rotated.
• Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards. Presents neat, clean appearance.
• Be responsible for notifying Pastry Chef if you have any problems with food items, recipes, or meals, or if you need help. Completes cleaning assignment regularly. Reports needed repairs on equipment. Assist in the development of new employees and student employees.
• Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data.

• Fills in service summary sheets and other record keeping sheets as needed. Fills in waste sheet and works toward not having any waste. Read menu board and do necessary advance prep work. Use leftovers judiciously.

• Use your initiative to help your department run efficiently. Take responsibility for production unit in the absence of the Pastry Chef. Communicate with others to relay pertinent information.
• Responsible for bulk preparation of staple items.

Qualifications:

• Must be Servsafe certified.
• Basic knowledge of food service terminology and usage.
• Knowledge of measurements for dry, liquid and metric.
• Must be able to read and follow recipes.
• Good communication skills-written and verbal.
• Ability to multi-task and work in a busy environment.
• Ability to give direction.
• Able to come up with and test new recipes.

Working Conditions: In this kitchen work environment you will have exposure to approved cleaning soaps & chemicals. You may be exposed loud noises during heavy kitchen production times. Physical kitchen activities such as standing for long periods of time and handling/ carrying up to 50lbs of bakery supplies will occur. Kitchen work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs –

Peak season weekdays & everyother weekend 6 am-2:30 pm
Off season varible-days

Job Tags

Full time, Summer holiday, Monday to Friday, Weekend work, Weekday work,

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