Baker

Prepare all bakery items following HCR standardized recipes, including measuring ingredients and cutting pastry products. Ensure consistency and quality for all food items prepared. Observe color of products being baked and adjusts oven temperatures, humidity, or proofer settings accordingly. Set oven temperatures and place items into hot ovens for baking. Combine measured ingredients in bowls of mixing, blending, or cookware Portion, roll, knead, cut, or shape dough to forms breads, buns, pizza dough, pie dough, or other baked goods. Place dough in pans, molds, or on sheets and bake in production or convection ovens. Check the quality of raw materials to ensure that standards and specifications are met. Adapt the quantity of ingredients to match the amount of items to be baked. Apply glazes, whipped cream, or other toppings to baked goods, using spatulas or brushes. Prepare garnishes as needed for baked goods. Decorate baked goods, such as cream pies, using a pastry bag. Set time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions. Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers. Obtain 10 to 20 lbs of ice from the ice machine in another room, and carry it to the bakeshop area. Lift and carry 50 lb bags of flour, 50 lb buckets of honey, and other supplies from the dry storage area to the bakeshop area. Carry a stack of full sheet trays from the storage area to the bakeshop area. Carry large pots for making pastry cream, bar syrups, and pie toppings from the storage area to the stove top for cooking. Package all baked goods in the appropriate trays or pans, and carry/lift them to the designated storage area. Must be able to stand on a tile floor for 8 to 12 hours a day, in a hot and crowded environment. Clean all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators. This may include squatting, kneeling, or crawling to clean under, over, and around equipment. Clean, breakdown, and put away all station materials. Requirements Must be able to do the following constantly: stand, walk, use hands/fingers, reach outward, and push/pull 10-25 lbs. Must be able to do the following frequently: reach above shoulder, bend, lift/carry 26-50 lbs, and push/pull 26-50 lbs. Must be able to do the following occasionally: climb and squat or kneel. Must be able to work in a fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and can become high-pressure. Must have the ability to wear personal protective equipment (non slip shoes, back belt if lifting over 25 lbs, safety glove when using knife, and specific "chef" pants. #J-18808-Ljbffr