As a member of production team and under supervision, is responsible for the production of all baked goods and desserts for dining room menus and/or catered functions using proper culinary techniques, established procedures and standardized recipes. Observes highest standards of sanitation, safety and quality.

Typical duties may include but are not limited to:

• Knows the principles of and performs basic culinary baking skills such as using different types of flour leavening and thickening agents, and baking techniques including but not limited to scaling and mixing of doughs, batters, fillings, puddings and frostings. Has working knowledge of Danish Puff Paste and Cream Puff Dough, recipe formulation and oven work. Practices proper storage of baked or unbaked items, frostings, fillings, creams, glazes and syrups. Performs all bench work tasks with speed and efficiency.
• Understands basic organizational structure and reporting relationships; interactions between operating units; and established methods of requisitioning and transferring goods within and between units.
• Understands and follows standardized recipes and procedures; observes proper holding and serving times and temperatures.
• Coordinates the efforts of others in accomplishing simple tasks; assists subordinates in successful task accomplishment.
• Is always aware of and observes maximum safety precautions in performing all tasks especially involving wet floors, cutting, all Bake Shop equipment, slicing and chopping equipment, hot ovens, food and all other hazards.
• Correctly disassembles, cleans and sanitizes all kitchen equipment. Maintains an uncluttered and sanitary work area.
• Has a complete knowledge of, and consistently practices correct food handling procedures to prevent any incidence of food borne illness.
• Correctly operates all Bake Shop equipment. Performs basic maintenance such as oiling, sharpening, etc. Reports any malfunction or needed repair to supervisor.
• Observes all policies, procedures and regulations of the Bake Shop, department and University.
• Improves skills by learning and demonstrating the tasks and responsibilities of Second Baker.
• Practices effective teamwork by cooperating with and helping peers, and being sensitive to the needs of others. Maintains a neat, well groomed, professional appearance.
• Performs other tasks as requested.

POSITION QUALIFICATIONS:

• Ability to read, write and communicate effectively in English.
• Ability to understand symbols of weight and measure, and to mathematically convert volume and weight measures in recipes.
• One-year experience as Baker's Helper or experience that demonstrates a mastery of all basic scratch baking functions; two years of post-secondary Culinary School attendance preferred.
• Neat and clean appearance.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is routinely required to stand for extended periods; walk; sit, bend; stoop, kneel, crouch, or crawl use hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment; reach with hands and arms; climb stairs; smell, talk or hear.

Must occasionally lift or move products and supplies, up to 50 pounds.

Push and/or pull carts weighing up to 75 pounds.

Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

Must consistently utilize all Personal Protective Equipment per Brown Dining Services guidelines.

Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.

Ability to perform required tasks with speed, efficiency, safety and accuracy within defined time limits.

Ability to tolerate extreme heat and cold.

Ability to operate assigned equipment correctly and safely.