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in Tempe, AZ
Part-time AM Baker
Hours | Full-time, Part-time |
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Location | Tempe, AZ Tempe, Arizona |
About this job
Job Description
JOB DESCRIPTION
JOB TITLE: Part- Time AM Baker
REPORTS TO: Pastry Chef, Sous Chef, Executive Chef
BASIC PURPOSE: Provide fresh baked goods for all hotel outlets ensuring consistent top quality products are supplied in the proper quantities.
ESSENTIAL FUNCTIONS:
1.Bake fresh pastries, desserts, bread, etc. for all hotel outlets in a consistent, quality manner. (40%)
2.Assist in the determination and supply the appropriate quantity of baked goods to the hotel outlets. (10%)
3.Rotate all items produced in the bakery according to established procedures. (20%)
4.Develop new products for a la carte and catering menus on a rotating basis. (10%)
5.Set daily pars on all products to ensure freshness. (5%)
6.Utilize any and all leftovers into usable products. (5%)
7.Clean and maintain the work area to assure a safe, sanitary work environment. (5%)
NON-ESSENTIAL FUNCTIONS: (5%)
1. Assist Pastry Chef on other duties or products whenever possible.
Knowledge and Skills:
Education: High School education or equivalent experience. Bakery certificate or apprenticeship.
Experience: One to two years bakery experience.
Skills and Abilities: Knife handling, pastry & baked goods knowledge
No. of employees supervised: None.
Travel required: None.
Hours Required: Part time (less than 32 hours per week).
ENVIRONMENT
Physical Job Requirements
(for essential functions only)
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Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
No Lifting/Pushing/Pulling/Carrying Required.
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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.
Regular bending to lift items and supplies. No kneeling.
No Bending/Kneeling Required.
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Mobility Describe the type(s) of mobility required to include distances and % of time involved.
Regularly moves all around kitchen.
Stationary Position
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Continuous Standing Describe the reasons to include time period and frequency.
To complete a task, may be stationary for short periods of time.
No Continuous Standing Required.
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Climbing Stairs: Up to approx.______steps______% of____________
(time period)
Ladders: Up to approx.______feet______% of_____________
(time period)
X No Climbing Required.
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Driving Describe type of vehicle, distances, % of time involved and frequency.
X No Driving Required.
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Work Environment Inside: 100 % of shift
(time period)
Outside: _____% of _______________
(time period)
Describe any abnormal temperature exposures:
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ENVIRONMENT
Physical Job Requirements
(for essential functions only)
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Hearing Critical Moderate X Minimal
Explain: Timers; communicate with kitchen staff
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Vision Critical X Moderate Minimal
Explain: Verify quality products
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Speech Critical Moderate X Minimal
Explain: Communicate with kitchen staff
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Literacy Critical X Moderate Minimal
Explain: Ability to read recipes
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Chemicals/Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.
Bleach (all day) sanitizer, (no ingestion, inhalation, no contact with skin or eyes)
No Chemicals/Agents Used.
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Protective Clothing Type: Hat, gloves, apron, safety shoes
Approx. 100 % of 8 hr shift
(time period)
None Required.
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Equipment Operation List type of equipment and frequency of use.
Mixer, knife, slicer, rolling pin, food processor, oven, poofing box
None Required.
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Other Considerations
X None.
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