OVERNIGHT BAKER

Night Baker

To assist the Executive Pastry Chef and Sous Chef in the daily planning, organization, production & preparation of all breads and breads confections while exceeding members and guest expectation and satisfaction

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 for this position. Reasonable accommodations can be made to enable individuals with disabilities to perform the essential functions.

• Intrinsic desire to become a professional bread baker in all aspects of the craft.
• Full knowledge of a bread and baking school cook book and how to produce its recipes
• Good bread making skills & techniques in every existing stations but not limited to baking breads. Include bread decorations, retarding breads, façonnage of breads & baking breakfast pastries.
• Able to reproduce recipes and achieve consistency of product at all time
• Good knowledge of bread baking production and organization for banquets and restaurants, loaves & rolls
• Basic knowledge of loaf cakes, breakfast pastries, buffet presentation, and plated dinners
• Some knowledge of bread showpieces and decorations
• Good knowledge in recipe development & recipe writing
• Good knowledge in measuring recipes, conversions and recipe assembly
• Good knowledge of American breads, flours, international breads sweet or savory, and current trends
• Good recipe development knowledge in breads loaves, rolls, fermentation, and all basic dough preparations
• Proficient computer knowledge and existing operating computer software use
• Good food purchasing & receiving knowledge
• Some knowledge of accounting procedures such as inventories, recipe and menu costing
• Basic pastry organizational knowledge and basic problem solving skills
• Basic knowledge of bakeshop operation and front of the house function
• Good knowledge of mechanical & electrical kitchen equipment operation
• Full knowledge of kitchen chemicals
• Good knowledge of first-aid and emergency procedures, must be CPR Certified
• Must be able to assist all fellow bakers cooks
• Must be certified food-handler by the state of Florida

To be punctual, clean and organized at all time

• Responsible to maintain all equipments in pristine working conditions and to keep clean
• Able to work when required and cover basic daily duties during any prolonged Chef or Sous Chef absence
• To uphold and follow all Pastry standards for quality, presentation and consistency
• Help guide fellows overnight bakers
• Help plan and organize daily production

Two years of hands-on experience as an Apprentice or Baker student in a bakery or Boulangerie

Must be able to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.

• Basic knowledge in solids and liquids measurement units both metric and imperial
• Must be able to convert metric and imperial units of measures,
• Must be able to add, subtract, multiply and divide
• Basic Food costing knowledge

• Must be able to work under pressure and remain calm
• Must be able to maintain physical and verbal composure during crisis times
• Must be able to respond efficiently and adequately during an emergency

• American Culinary Federation Certified Baker or certifiable
• Florida State Food Handler Certification
• Knowledge of C.P.R or First Aid

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:

• Must be able to carry up to 50 pounds (large bag of flour)
• Must be able to stand for long periods of time with minimum walking
• Must be able to hand lift up to 20 pounds on regular basis
• Must be able to work in confined spaces on regular basis
• Must be able to reach, grab and lift objects over shoulder height
• Must be able to squat and kneel down on regular basis
• Must be able to bend & twist upper body to reach up, down or side-ways on regular basis
• Must be able to maintain a fast walking pace and hand movement as required by job

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. Sample work conditions might be:

• Occasionally works in outside weather conditions
• Noise level in the work environment is usually high
• Required to operate and work with high heat cooking equipments such as and not limited to: gas & electric ovens, deck ovens, open gas ranges, steamers, convection ovens, fryers
• Exposure to freezing temperatures for short period of times in Walk-in Refrigerators and Freezers is usually high
• Required periodically to use sharp cutting tools or objects such as and not limited to: Hand Knives, Electric Cutting Blades, Cutting Wheels or Saw, Chopping and Grounding machines
• Regularly operate heavy electric equipments such as and not limited to: Large bread mixers, robot-coupe, hand held mixers, blenders, slicers, peelers, washing machine
• Required to produce food in a timely manner under heavy volumes and limited space
• Regularly works with fellow associates from a foreign country of origin with other native languages than English
• Be a team player and provide lateral service.
• Follow Ocean Reef Club Associate Handbook and Quality Job Standards.
• Be able to endure outside weather conditions; heat, rain, cold, and at times high winds.
• Be willing and able to work when needed, including weekends & holidays.

This Job Overview is not intended and should not be construed to be an exhaustive list of all requirements, responsibilities, skills, efforts or working conditions associated with this above position.

While this job overview is intended to be an accurate reflection of the requirements of the Night Baker position, management must reserve the right to add or remove duties from this particular job overview when circumstances (e.g. emergencies, changes in workload, rush jobs or technological developments) dictate.