Description
The Baker produces a wide variety of breads and baked goods while maintaining high safety, quality, and sanitary standards. Responsibilities include meeting company and special-event requirements, maintaining consistency, keeping equipment and work areas clean, and complying with HACCP, health-department, and other regulatory standards. The role requires a high school leaving certificate or diploma, culinary apprenticeship or vocational certification, a Food Handler's Permit, and one year of experience in a 4- or 5-star hotel, restaurant, or high-volume food service facility. The work involves prolonged standing and walking, lifting up to 75 pounds, exposure to heat and cold, and physical dexterity.
