Job Description

Position Summary:

Reporting directly to the Facility Chef or 1st Cook, the position is responsible for the overall cleanliness of the kitchen and daily baking operations.Regular work day is 12 hours, may include split shifts.

Responsibilities and Deliverables

Baker Duties

Prepares the necessary food items (baked goods, breads, desserts, pizza dough, etc) as directed by Chef in accordance with standards and in a timely and efficient fashion to ensure that there is no interruption to guest service Bakes breads, rolls, pastries, cakes, pies, cookies, doughnuts and muffins Portions and wraps prepared products Adheres to standardized recipes and specifications in order to maintain consistency and ensure all standards are met Keeps work station clean and organized including fridges/freezers, countertops and stovetops Ensures that work station opening and closing procedures are carried out to standard Will operate all kitchen equipment and conduct themselves with safety in mind at all times Ensures that all food products are handles, stored, prepared and served safely in accordance with HACCP and company approved methods
Breakfast Duties

Manage the overall production and preparation of breakfast Prepare a range of meats for breakfast such as sausages, bacon and hams, as per menu Make sure breakfast menu and quantity are prepared as per RRC standards Transfer baked goods from work station to serving section Ensure a high levels of food quality, safety standards and presentation are upheld Serve the breakfast line and maintain a high level of customer service Participate in weekly inventory count and unloading grocery truck with the assistance of the kitchen staff Assist in the cleanliness of the kitchen and dining room areas Ensure health and safety regulations and quality standards are maintained Other duties may be assigned
Administrative

Supervises and leads night shift employees Delegates client check in's/check out's if necessary Assesses baking and food requirements Keeps overproduction and food waste to a minimum in order to reduce food cost expense Reports any and all deficiencies in kitchen equipment functionality and quality of food products to Chef in a timely fashion and tags out all equipment deficiencies Has a complete understanding of all RCCC policies and procedures Rotation of stock as per HACCP and company approved methods; using the First In First Out method (FIFO) Responsible for personal time sheet
Safety

Complete all mandatory RCCC Safety Sync training courses Belief in a safety first work environment Works in a safe and responsible manner Writes an FLRA daily Has a complete understanding of WHMIS, Food Safety, and First Aid Operate kitchen production equipment in a safe manner Must be able to list a minimum of 20lbs Participate in daily Tailgate Meetings and Weekly Safety Meetings Must wear closed toe, non-slip footwear at all times when on shift

Qualifications

Certified Red Seal preferred but not required given experience Recommended 3 years culinary experience as a baker Valid Standard First Aid with CPR and Advanced Food Safe certificates Must be physically fit to perform all duties of the position Positive attitude and outgoing personality are essential Emotional maturity, able to handle stress and demonstrates professionalism Be able to build collaborative relationships Must be neat, professional and well-groomed Ability to work in a fast-paced, challenging and changing environment Consistently demonstrate a positive "can-do" attitude with all employees and facility guests Fluent and literate in the English language
Job Type: Full-time

Pay: $20.76-$23.00 per hour

Work Location: On the road