OVERNIGHT BAKER

Night BakerTo 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 satisfactionTo 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 recipesGood 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 timeGood knowledge of bread baking production and organization for banquets and restaurants, loaves & rollsBasic knowledge of loaf cakes, breakfast pastries, buffet presentation, and plated dinnersSome knowledge of bread showpieces and decorationsGood knowledge in recipe development & recipe writingGood knowledge in measuring recipes, conversions and recipe assemblyGood knowledge of American breads, flours, international breads sweet or savory, and current trendsGood recipe development knowledge in breads loaves, rolls, fermentation, and all basic dough preparationsProficient computer knowledge and existing operating computer software useGood food purchasing & receiving knowledgeSome knowledge of accounting procedures such as inventories, recipe and menu costingBasic pastry organizational knowledge and basic problem solving skillsBasic knowledge of bakeshop operation and front of the house functionGood knowledge of mechanical & electrical kitchen equipment operationFull knowledge of kitchen chemicalsGood knowledge of first-aid and emergency procedures, must be CPR CertifiedMust be able to assist all fellow bakers cooksMust be certified food-handler by the state of FloridaTo be punctual, clean and organized at all timeResponsible to maintain all equipments in pristine working conditions and to keep cleanAble to work when required and cover basic daily duties during any prolonged Chef or Sous Chef absenceTo uphold and follow all Pastry standards for quality, presentation and consistencyHelp guide fellows overnight bakersHelp plan and organize daily productionTwo years of hands-on experience as an Apprentice or Baker student in a bakery or BoulangerieMust 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 imperialMust be able to convert metric and imperial units of measures,Must be able to add, subtract, multiply and divideBasic Food costing knowledgeMust be able to work under pressure and remain calmMust be able to maintain physical and verbal composure during crisis timesMust be able to respond efficiently and adequately during an emergencyAmerican Culinary Federation Certified Baker or certifiableFlorida State Food Handler CertificationKnowledge of C.P.R or First AidThe 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 walkingMust be able to hand lift up to 20 pounds on regular basisMust be able to work in confined spaces on regular basisMust be able to reach, grab and lift objects over shoulder heightMust be able to squat and kneel down on regular basisMust be able to bend & twist upper body to reach up, down or side-ways on regular basisMust be able to maintain a fast walking pace and hand movement as required by jobThe 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 conditionsNoise level in the work environment is usually highRequired 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, fryersExposure to freezing temperatures for short period of times in Walk-in Refrigerators and Freezers is usually highRequired 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 machinesRegularly operate heavy electric equipments such as and not limited to: Large bread mixers, robot-coupe, hand held mixers, blenders, slicers, peelers, washing machineRequired to produce food in a timely manner under heavy volumes and limited spaceRegularly works with fellow associates from a foreign country of origin with other native languages than EnglishBe 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.