The Cook (Baker) prepares and bakes a variety of food items, including breads, rolls, muffins, cookies, breakfast items, and specialty baked goods, in accordance with established menus and production needs. The position follows standardized recipes, portion controls, and production schedules to meet daily meal service requirements while ensuring compliance with all federal, state, and local nutrition standards, including USDA school meal guidelines.
This role involves accurately measuring, mixing, and preparing ingredients using commercial kitchen equipment in a safe and efficient manner. Baking times and temperatures are monitored closely to ensure consistent quality, proper texture, and food safety. The employee maintains accurate production records and inventory usage documentation and may assist with menu planning and recipe development as requested.
The position is responsible for properly labeling, storing, and rotating food products using the FIFO (First In, First Out) method and maintaining a clean, organized, and sanitary work environment in accordance with health department regulations. Duties also include assisting with the receiving, storing, and stocking of food deliveries and supporting other kitchen staff during peak service periods to ensure timely meal preparation and service.
The Baker / Food Service Production Staff oversees the proper storage and handling of food and beverage items, kitchen utensils, and equipment and may supervise or train Food Service Helpers as assigned. The employee may also use basic computer applications, including spreadsheets, word processing, email, calendar, and database software, to perform assigned work responsibilities.