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Assistant Baker Jobs

Company

Pitzer College
Address , Claremont, 91711
Employment type FULL_TIME
Salary
Expires 2023-09-19
Posted at 8 months ago
Job Description
Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening.
Inquiries Regarding Application Status
Due to the high volume of applications we receive, we cannot respond to inquiries regarding the status of submitted applications. Applicants selected for interviews will be contacted using the email and/or phone information provided in the online application. For information regarding our general staff recruitment process, please click
here
to visit our FAQs web page to see answers for frequently asked questions, including what to expect, timelines, requests for special accommodation, and interviews.
Location:
Claremont, CA
Job Posting Title:
Assistant Baker
Job Details and Requirement:
Position Title: Assistant Baker
Department: Dining Services Supervisor: Executive Chef
GENERAL DESCRIPTION
The Assistant Baker performs a variety of duties in support of the Head Baker and Executive Chef in the preparation of various food products. Provides the highest quality products and service to customers at all times. Responsibilities include, but are not limited to, following recipes, production sheets and instructions for preparing made-from-scratch bakery items, desserts (e.g., breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries) and components as directed by the Head Baker. The Assistant Baker may also be expected to fill in for the Head Baker in his/her absence.
This is a bargaining unit position. Union dues are required.
ESSENTIAL FUNCTIONS
This position description defines the essential or fundamental job duties of the employment position. It is assumed that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.
  • Use just-in-time and batch-cooking to ensure freshness and minimize leftover and/or excess food production. Use leftovers to assure minimal waste.
  • Complete basic daily production to include cookie doughs, bread doughs, retail items for the campus Café, breakfast pastries and general mise-en-place for the Head Baker.
  • Maintain cleanliness of work area, cleaning and sanitizing work stations and equipment, following all applicable food regulatory rules and procedures as established by the department leadership and the Health Department.
  • Set up dessert stations for service, assuring that all items are well presented and items containing allergens are identified to management.
  • Discuss and collaborate on new ideas with Head Baker and Executive Chef, as well as accept and learn from constructive feedback.
  • Perform other essential duties and tasks specific to the position and as directed by the management, including assisting with general cleaning of the kitchen and dining hall.
  • Decorate and garnish cakes, cookies, pastries, desserts and other baked goods as instructed by the Head Baker or Executive Chef, and assist in creatively plating items for service and display for all of dining services, inclusive of the dining hall, the campus café and catering.
  • Properly label and store all products; use and ensure FIFO (first in, first out) rotation for quality and freshness.
  • Complete the plating of desserts for the dining hall and assist with it for catering functions and special events.
  • Check finished inventory and keep records in order to accurately assist the Head Baker plan production requirements for the day and week.
  • Assist in the kitchen as needed and as instructed by management.
  • Promptly and accurately wrap and label all ingredients and finished items for storage, refrigerating items as appropriate.
  • Use a variety of devices to properly measure and combine ingredients per recipe or instructions with minimal supervision. Consistently follow recipes and produce results as related to quality and portion, adjusting for different oven temperatures as needed.
  • Properly package and label baked goods for the campus Café, keeping the Head Baker and Executive Chef aware of any special supply needs.
  • Follow recipes, production sheets, catering orders and directions of the Head Baker to prepare breads, rolls, muffins, biscuits, pies, cakes, cookies, pastries and other desserts. Assist with making toppings, fillings, creams, mousses, frostings, sauces and garnishes.
  • Participate in training sessions as provided by the supervisor and/or the College.
Basic Qualification: Any combination of education and experience that provides the required knowledge, skills and abilities. A minimum of two to three years of related work experience, preferably in a high-volume and cook-from-scratch food service environment. Must have a valid California Food Handler’s Permit.
Other Requirements: Employees in the Food Service department must wear uniforms and safety shoes. Uniforms will be provided.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess knowledge, skills and ability to be able to successfully perform the essential functions of the position or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.
  • Ability and willingness to do independent research for self-development and to foster collaboration on new ideas.
  • Knowledge of safe working methods and procedures, including use of food preparation equipment, such as knives, slicers, dicer, chopper, grater, commercial mixers, convection ovens, food processors and various scale types.
  • Ability to accurately scale recipes up or down in metric or US measurement systems.
  • Ability to use a knife proficiently.
  • Ability to provide the highest quality products and service to customers at all times in a fast-paced, time-sensitive work environment with a heavy workload.
  • Ability to follow Hazard Analysis Critical Control Point (HAACP) guidelines, (ServSafe) and Personal Protective equipment (PPE) requirements. Ensure compliance with safety rules and regulations, proper use of personal safety equipment, food preparation equipment and cleaning compounds.
  • Ability to accurately read and follow recipes and instructions in English.
  • Ability to communicate orally and/or in writing in English with co-workers and patrons.
  • Ability and willingness to work a rotating schedule, including evenings, weekends, holidays and overtime as needed, based on the needs of the department or College.
  • Ability to establish and maintain cooperative working relationships with co-workers and management.
  • Have an awareness and knowledge of common food allergens and how to minimize cross-contact.
Licenses/Certifications: Must have a valid California Food Handler’s Permit.
Supervisory Responsibility: None.
Time Type: Full-time 40 hours per week
Annual Pay Schedule: 10-month
Work Schedule: Work hours are assigned in shifts of 40 hours from Saturday to Friday, 6:00 am to 9:00 pm when classes are in session; generally closing for approximately one to two weeks at three times throughout the year in December/January, May and August. During department closures, work is available by signed agreement in other departments and is generally offered for daytime periods, but may include evenings and weekends. Work schedules may vary due to the needs of the College or department. Schedules are not guaranteed.
Work Model: Campus
Compensation: Rate of pay $23.25 per union contract
Pitzer College is committed to providing comprehensive benefits to eligible employees and their eligible dependents. Our benefits package includes competitive compensation, health, dental, and vision insurance, retirement savings plans, generous paid time off (vacation, holidays, sick time, parental leave, bereavement, etc.), tuition reimbursement, tuition exchange program participation and more.
Physical Requirements: This is a very active position. Must be able to stand, walk, bend, climb, push, pull, stoop, twist, stretch, reach, lift up to 50 pounds from ground to waist level without assistance, and be able to work on feet for prolonged periods of time. Must have manual ability and dexterity to grasp, grip and safely operate commercial kitchen equipment. Must have high energy and stamina to keep up with a fast-paced, time-sensitive and heavy workload. Employment is contingent upon satisfactory results on a post-offer physical test.
Working Environment: Work is performed in a commercial kitchen and dining hall setting. Moderate to high noise levels. Hot and humid conditions. Limited temperature control. Certain areas may have tight work spaces. May occasionally work outdoors on varying types of surfaces (turf, gravel, concrete, etc.) for events and activities.
Instructions: Only qualified applicants please.
Application Materials: Upload the following materials to complete your application:
  • Resume: List relevant qualifications and dates of experience.
  • Professional References: References will be contacted for select applicants and advance notice will be provided. Provide the names of at least three (3) individuals who can speak to your professional qualifications. Include their business titles, contact information and an indication of how you are acquainted with them (e.g., former supervisor, coworker, etc.).
  • Cover Letter: Indicate your reason for interest in this position, describe how your qualifications make you an ideal candidate, and explain which of Pitzer’s core values best relates to your own.
Employment Requirements
Employment is contingent upon a candidate possessing the knowledge, skills and abilities to be able to successfully perform the essential duties of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities. Employment is also contingent upon new employees providing documents verifying U.S. citizenship or, for aliens, documents verifying legal permission to work in the United States. For positions requiring the use of a college-owned vehicle, employment is contingent upon a driving record acceptable to the colleges’ automobile liability insurance. Final candidates in all staff positions will be required to undergo a background investigation; in addition some positions may require a physical lift test and pulmonary function test.
Covid-19 Vaccination
Pitzer College has mandated the COVID-19 vaccination for all employees. New employees are required to show proof of full vaccination, including booster, against COVID-19 or request a Pitzer College approved medical or religious exemption on or before their first day of employment.
Equal Employment Opportunity and Non-Discrimination
Pitzer College adheres to both the letter and the spirit of Equal Employment opportunity and Affirmative Action. It does not discriminate on the basis of race, color, creed, religion, national or ethnic origin, sex, gender, age, sexual orientation, marital status, pregnancy, disability, medical condition, or veteran status, in the administration of its admission policies, educational policies, scholarship and loan programs, athletic and other College-administered programs, and employment policies. Pitzer strongly encourages candidates from underrepresented groups to apply.
Safety Report
In compliance with applicable law, Pitzer College publishes an annual report containing statistical information concerning the occurrence of crime on campus and adjacent thereto, as well as policies and practices concerning security. A copy of this report is online at http://www.cuc.claremont.edu/cs/index.asp or by contacting The Claremont Colleges Department of Campus Safety: 251 E. Eleventh Street, Claremont, CA 91711-3947; (909) 621-8170.