3rd Shift Weekend - Baker

Milo + Olive - This neighborhood bakery and pizzeria debuted in winter 2011, and it’s also the bread-baking hub for our group. Open for breakfast, lunch and dinner, pop in early for one of Head Baker Andrea Shirey’s bagels, rustic tarts or a fresh loaf of bread to-go. Later in the day, dig into our classic and seasonal wood-fired pizzas, handmade pastas, farmers’ market vegetable dishes and Italian-inspired proteins by Chef de Cuisine Dean Boswell and team. Don’t forget the Garlic Knot—it’s a local favorite! The bakery team is responsible for executing a wide range of products on their respective station(s) to Bakery Management’s standards and in accordance with provided station lists, timelines, and recipes. Bakers should have a fundamental knowledge of essential baking techniques, equipment, and methods. They should take pride in their craft, possess an eagerness to learn, and positively contribute to the overall atmosphere & spirit of The Dutchess.
Company Highlights + Perks:
Continuous Learning: Take advantage of the training and development resources available to you. Continuously seek opportunities to learn and grow within the company.
Healthcare Coverage: Employee's who work 25+ hours weekly, healthcare with 85 covered medical. Dental and Vision options are also available.
Restaurant Discounts: Get 50% off at other RCF restaurants. For more details, visit rusticcanyonrestaurant.com.
Duties and Responsibilities:
As a Baker, your job responsibilities include, but are not limited to:

• Be a team player. Contribute to a positive environment by working & communicating respectfully and professionally with all coworkers.
• Proactively communicate issues, challenges, unprofessional behavior, or concerns with the management team - We have an open door policy!
• Keep your work space & communal work spaces (walk ins, dry storage, flour storage, etc.) neat, clean, and organized and produce all components & products to health code.
• Maintain your person in accordance with health department standards and regulations including having clean short nails free of nail polish, proper attire, and having the proper hair restraints at all times.
• Execute all products with care and attention to detail according to your training and to the standard of the Restaurant. Follow the station lists, recipes & techniques, bake times & temperatures, and work efficiently with the allotted amount of time for each task. Communicate any issues or desired changes to workflow to the Management team for troubleshooting. All items on your station should be plated or trayed in the proper place for service by the designated time.
• Safely and properly operate all restaurant machines such as mixers, ovens, food processor, ice cream maker, blenders, slicers, sheeter and any other machines as needed. Safely and carefully handle and stow hot items. Let your manager know if you need training on how to properly operate, clean or stow any restaurant/kitchen machines before using them. Follow general kitchen safety regulations, notify a manager immediately if you are injured, if you witness any unsafe practices or hazardous conditions. Communicate any maintenance problems you encounter to your manager.
• Properly cool, wrap, label and store any products you make or use in accordance with Health Department standards. Ask your manager for further training if you are uncertain.
• Follow the company time and attendance policy, including clocking in/out for your shift and your break on time. Arrive for your scheduled shift on time and ready to work and adhere to parking and personal belonging storage rules. At the end of your shift, check out with your immediate manager.
• Follow company policy (as outlined in the handbook) when calling out or requesting time off.
• Leave the station properly set up for the next day’s production with all tools, recipe scaling, mise en place, and necessary product left in the designated places. Communicate any details about the status of your station to the other baker sharing that station via a note left for the handoff to the next day.
• Ensure no product is wasted, all product is rotated properly and used before it goes bad. Communicate any product shortages, surpluses, or issues with ingredients to your manager.
• Review and stay on top of all party/special event/catering menus and pars pertaining to your station. Ensure any and all catering is prepped in advance to the restaurant’s standard by the designated order time. Communicate any challenges related to parties or events/catering to your manager well in advance of the designated order time.
• Assist with training new employees by sharing knowledge and clearly conveying the correct procedures, workflow and skills to the new employee. Provide the new employee with all the resources available to the station. Convey any training difficulties or additional training needed to your manager.
• Complete weekly deep cleaning tasks according to your station list or your manager’s instruction.
• Communicate any surplus time to your manager so your station list can be adjusted or so that you may contribute to the overall bakery workload.

Requirements
Ability to follow written and verbal instructions in English.
Ability to effectively communicate with coworkers and managers verbally in English.
Ability to work efficiently and complete station tasks according to the posted timeline without compromising quality.
Ability to produce product according to training and posted recipes to the standard of the Restaurant, by the expected time.
Good attention to detail.
Ability to operate all equipment necessary to perform the job.
Fundamental understanding of sanitation, cleanliness, organization and personal hygiene.
California Food Handler’s card .
Regular, predictable and reliable attendance.
Physical Demands
~ Requires moderate physical effort. Standing, carrying, bending, stretching, wrist movement, stooping, pulling and pushing, lifting of weights up to 50 pounds.

Working Conditions
~ Working conditions involve noise, heat, temperature changes, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the workload and staffing. Must be willing to work early mornings, nights, weekends and holidays.

Uniform Requirements:
Clean non-slip shoes with clean socks
Clean pants
Clean shirt
Clean white apron (provided) or clean personal approved apron
Hair restraint: hat or head scarf/bandana/clip/etc.