Donut/Production Baker

Our Client is the Black Dog at Martha's Vinyard. They are seeking a Donut/Production Baker for a full-time position. 

POSITION TITLE: Donut/Production Baker non-exempt

DEPARTMENT: Food and Beverage

STATUS: Non-exempt (hourly)

REPORTS TO: Executive Pastry Chef/Production Manager

This position would require you to live on the island and prefer locals. 

Summary of Position

• Production baking shift begins at 4pm and ends at 12am.
• Production baker will be expected to Mix, proof, shape, fry and decorate both yeast and cake donuts. Production baker will also organize, proof, bake and decorate a variety of cookies, muffins, and croissants/Danish.
• Attention to detail and organization will be expected to produce a consistent product on a nightly basis. Production baker will organize product for delivery to foodservice locations before the end of shift.
• Production baker will be expected to work well in a team environment, especially during high season (May-October).

Responsibilities and Duties

• Mix, shape, proof, fry and decorate Chocolate cake donuts, original cake donuts and yeast donuts based on the nightly production order.
• Bake, proof, and decorate a variety of muffins, cookies, and croissant/Danish, based on nightly production order.
• Organize all baked product for delivery to foodservice locations. Separation/organization of special-order bakery product.
• Organize product for bake off for the following day.
• Clean and maintain organization in workspace. Put away inventory pertaining to job position.

Essential Functions:

• Maintain sourdough starter Mix, shape, and bake Sourdough, Multigrain and Peasant bread loaves. Shape and bake baguettes and rolls.
• Organize baked products for delivery to food service locations.
• Clean workspace. Put away inventory/deliveries pertaining to your position (such as flour, salt, yeast, grains).
• Communicate with Executive pastry chef/ Production Manager regarding machine maintenance and product ordering.
• Provide supervision for production bakers.
• Follow sets schedules and specific job duties.
• Treat each Team Member with care, dignity, fairness, respect and recognition in a “Beyond the Best” Manner.
• Display and encourage teamwork in the department.
• Communicate on a consistent basis with manager. Keep them abreast of all department activities.
• Adhere to all policies and procedures as set forth by each Director of Food and Beverage.
• Ensures all Team members must follow Recipe Book and Guidelines
• Responsible for maintaining cleanliness, safety and sanitation standards in accordance with department policies and the Department of Health.
• 14. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area. If kitchen and equipment are not in good working order, notify a supervisor immediately.

Minimum Qualifications:

• Must manage time effectively with minimum supervision.
• Ability to communicate effectively with co-workers and management.
• Certificate/License: ServSafe Certification.
• Requires adherence to all company and department policies and procedures as well as all the “Beyond the Best” Practices.
• Must be able to take constructive criticism and be willing to always improve.
• Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.
• Must have at least two years’ experience with commercial bread production.

Food Safety/Sanitation/HACCP/OSHA Guidelines:

Must ensure and comply with safety and hazard-free work environment according to the Department of Health and OSHA regulations.

Physical Requirements:

The physical qualifications listed are general requirements for the position. The actual exertion levels and frequency of the use can and does function on the individual task being performed.

•  Must be capable of lifting at least 50-lbs, push 150 to 250 lbs. on a rolling dolley in/out of walk-in and freezer with temperatures of - 10 degrees to 105 degrees.
• Requires the physical ability to stand for long periods of time, walk frequently, bend, squat or reach to a height of 6 feet.
• Requires normal, corrected vision range and absence of color blindness. Requires the ability to distinguish letters or symbols.
• Requires eye/hand coordination. Requires a normal sense of smell, taste, touch and sound. Requires regular and predictable attendance. Requires good verbal communication skills.
  

Work Conditions:

Work is typically in an area that may be unusually hot, cold, and noisy. Work may be performed in small areas with a 3-foot access. Task performed from a non-sitting position. Team members will be required to stand, walk, lift, reach, push, pull, grasp and navigate through wet slippery surfaces safely. These tasks include the maintenance and care of an assigned area. Work entails chemical usage. Constant contact with staff.

Important Notices:

This position is not limited to just those duties listed in this job description. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of the property. 



devita.hancock.hospitality+candidate+j3ww56w8@mail.manatal.com

#CB