Baker

Job Summary
Responsible for preparing, presenting, and serving food by performing the outlined job duties.
The primary purpose of this job position is to prepare food in accordance with current applicable
federal, state and local standards, guidelines and regulations, with our established policies and
procedures, and as may be directed by the Executive Chef and/or Director of Dining Service to
assure that quality food service is provided at all times and is primarily responsible for hot food
preparation, including accompaniment and garnishes. Handles food according to HACCP
guidelines and is aware of minimum standards for a quality food service operation. Adheres to
standard recipes and plating/portion guidelines. Responsible for accuracy of all assembled
orders, and rotating product for maximum quality. Interacts with customers and other employees
in a friendly and courteous manner.
Supervisory Responsibilities
This job has no supervisory responsibilities.
Essential Duties and Responsibilities
Include the following. Other duties may be assigned by managers and/or supervisors.
 Comprehensive knowledge of food preparation and handling technique.
 General knowledge of safety and sanitation rules and practices.
 Ability to work well independently given proper direction.
 Has latitude to cope with some problems.
 Confers with Director of Dining Service and/or Executive Chef on unusual problems.
 Responsible for hot food preparation, including accompaniments and garnishes.
 Prepares hot entrees, soups and vegetables following preparation sheets and
provided recipes for dining room service, cafeteria and special functions.
 Does advance preparation as indicated.
 Serves eye-appealing, tasty food items following recipes provided for preparation and
service of food.
 Completes food temperature checks each meal. Tastes all food items prepared.
 Completes production records and stores and labels food items properly at close of
meal service.
 Cleans work area and equipment used in food preparation.
 Must take necessary precautions and follow correct procedures for lifting and
bending.
 Follows safety and sanitation rules and practices.
 Ensures that all hot food preparation and assembling is done in accordance with
established procedures.
 Demonstrates knowledge of fire safety procedures and assists with evacuation of
others to a safe location in the event of fire or other emergency.
 Cooperates with staff of other departments in performing job duties.
 Provides clean, safe and neat environment for customers, self and staff.

Food Safety/Sanitation
 Responsible for ensuring proper presentation, portion control, and maintenance of proper
serving temperatures – follows HACCP standards
 Maintains sanitation and orderliness of all equipment, supplies and utensils within work
area
 Handles foods items appropriately during preparation
 Ensures proper food preparation by utilizing approved recipes and in following prescribed
production standards
 Keeps display equipment clean and free of debris during meal service as assigned
 Cleans equipment, as assigned and in a timely fashion
 Cleans workstation thoroughly before leaving the area for other assignments
Customer Service
 Represents company in a courteous, efficient, and friendly manner is all customer and
employee interactions
 Interacts with customers in a manner to ensure customer satisfaction
 Greets customers courteously
 Serves customers quickly, Does not allow back-ups or snags in serving lines
 Serves customer food and beverage orders quickly, in proper portions, in a courteous
demeanor
 Demonstrates a complete understanding of daily menu items and explains same to
customers accurately
 Relays relevant comments from customers directly to supervisors and managers
 Interact with customers and resolves customer complaints in a friendly and service
oriented manner
 Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly,
accurately and efficiently
 Checks to ensure that all display foods are merchandised attractively per standards
 Serve food neatly and attractively per standard
Physical Safety
 Ensures corporate and OSHA safety standards are followed
 Follows principles of sanitation and safety in handling food and equipment
 Cleans up spills in the servey, dining area, his/her own work area immediately.
Corporate Standards
 Completes shift work, as assigned, in a timely and thorough manner in accordance with
department standards.
 Properly and consistently utilizes MyStaff time clock for work punches including meal
break periods
 Informs chef/s, supervisor, in a timely manner when supplies are low
 Follows and observes all company policies and procedures
 Follows company standards for attendance and punctuality
 Maintains professional appearance at all times, clean and well-groomed in accordance
with company standards
 Develops a positive working relationship with fellow workers and customers and avoids
conflict
 Attends C.H.A.T. and all other training sessions
 Assist other functions as needed and/or scheduled

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty
satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or
ability required. Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.
CERTIFICATES, LICENSES, REGISTRATIONS
Must meet state and local health requirements for food handlers. Must possess valid Food
handlers permit.
Education and Experience
High school education or equivalent; or up to one month related experience or training; or
equivalent combination of education and experience.
Language Skills
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to
write simple correspondence. Ability to effectively present information in one-on-one and small
group situations to customers, clients, and other employees of the organization.
Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers,
common fractions, and decimals.
Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral
instructions. Ability to deal with problems involving a few concrete variables in standardized
situations.
Physical Demands
The physical demands described here are representative of those that must be met by an
associate to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential
functions. While performing the duties of this job, the associate is regularly required to stand; use
hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee
frequently is required to walk. The employee must regularly lift and/or move up to 25 pounds and
occasionally lift and/or move up to 50 pounds.
Work Environment
The work environment characteristics described here are representative of those an employee
encounters while performing the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential functions. While
performing the duties of this job, the employee is frequently exposed to wet and/or humid
conditions and moving mechanical parts. The employee is occasionally exposed to fumes or
airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme
heat, risk of electrical shock, and vibration. The noise level in the work environment is usually
very loud. All employees are responsible for maintaining a hazard free environment for
themselves and our customers. All employees are required to wear personal protective
equipment (PPE’s) such as goggles or eyewear, gloves and aprons; when handling chemicals or
other hazardous substance or when assisting in first aid.
Employees may be required to use certain mechanical, electric, sharp, heat producing, and other
potentially dangerous equipment while performing job responsibilities. Employees will be
instructed in the proper use, function and maintenance of all kitchen related equipment. See your
supervisor for specific training procedures. The Compass Group promotes an environment free of
discrimination and open to communication between all Compass Associates. Compass has an

Open-Door Policy. If you have any questions direct them to your immediate supervisor. If you
have a grievance, which cannot be satisfied by your immediate supervisor, you may contact your
District Manager, Regional Director, or the Human Resources Department at 1-877-311-4747
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, tasks, requirements, efforts
or working conditions associated with the job. While this is intended to be an accurate reflection
of the current job, management reserves the right to modify essential functions of the job, or to
require that other or different tasks be performed when circumstances change (i.e. emergencies,
changes in personnel, workload, rush jobs or technical developments.