Food Production Tech III

Baker position in centralized kitchen prepares baked goods for patient meal service and retail cafeterias for up to four locations.

Education

High School Diploma or GED

Experience

Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.

Licenses & Certifications

• Serve Safe Certification

Qualifications

• Ability to remain calm and focused in a fast-paced environment
• Ability to work in hot, hectic environment, and proficient use of kitchen equipment including mixers, blenders and dough sheeters and ovens.
• Attention to detail, especially when performing quality inspections on ingredients and products.
• Excellent time management and planning skills.
• Experienced with cake decorating and high-volume baking is preferred
• Flexibility to work early morning, weekends and holidays.
• High School Diploma or equivalent. Formal culinary training Technical school preferred.
• Understanding of food safety practices. ServSafe certification or obtain within 6 months of hire.
• Willingness to work independently or with other team members to solve problems and create baked goods.

Requirements:

Area of Responsibilities

• Adheres to dessert rotations for patient meal service and creates new desserts for café menu.
• Cleans and restocks workstation and ensures that all equipment is sanitized and prepared for the next shift.
• Comply with and enforce sanitation regulations and safety standards
• Develop recipes to renew our menu and attract more customers (e.g. gluten-free or vegan desserts) for patient café and coffee shot menus
• Measure and combine ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes and custards.
• Decorate and display finished products with glazes, icings, buttercream and edible toppings.
• Maintains records relating to inventory, and production levels.
• Make recommendations for new holidays, special events and theme meals.
• Tests ingredients and finished goods to ensure that each item meets food safety and quality controls.

Compliance Statement

Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.

Education

High School Diploma or GED

Experience

Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.

Licenses & Certifications

• SERVE SAFE CERTIFICATION

Supervision

• No supervision required

Qualifications

• Ability to remain calm and focused in a fast-paced environment
• Ability to work in hot, hectic environment, and proficient use of kitchen equipment including mixers, blenders and dough sheeters and ovens.
• Attention to detail, especially when performing quality inspections on ingredients and products.
• Excellent time management and planning skills.
• Experienced with cake decorating and high-volume baking is preferred
• Flexibility to work early morning, weekends and holidays.
• High School Diploma or equivalent. Formal culinary training Technical school preferred.
• Understanding of food safety practices. ServSafe certification or obtain within 6 months of hire.
• Willingness to work independently or with other team members to solve problems, and create baked goods.

Definitions

• Baker position in centralized kitchen prepares baked goods for patient meal service and retail cafeterias for up to four locations.

Contact With Others

Regular contacts with other people in or out of department, but of very routine nature, requiring courtesy and tact.

Effect Of Error

Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.

Supervisory Responsibility

Exercises no supervision, work direction, or instruction of other employees or students

Mental Demands

Semi-routine duties of some variety and difficulty performed under general supervision and following general operating procedures and practices. Work involves some planning to select correct methods and correct for error.

Physical Effort

Moderate physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for about half of the day. Very occasional physical effort with medium weight objects lbs.). Office or laboratory work requires close visual effort and concentration more than half of day. Works in reaching or strained positions for less than half of day.

Working Conditions

Moderate - (About 50% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk. Limited probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.

Physical Aspects

Continually (at least once per day)

• Hearing
• Visual
• Standing
• Smelling

Frequently (at least 3 times a week)

• Manual Dexterity - picking, pinching With fingers etc.
• Feeling (Touch) - determining temperature, texture, by touching
• Color Vision
• Speaking
• Walking
• Handling - seizing, holding, grasping
• Carrying
• Tasting

Occasionally (at least once a month)

• Bending
• Typing
• Reaching - above shoulder
• Reaching - below shoulder
• Running - In response To an emergency
• Lifting up To 25 lbs.
• Kneeling
• Pushing/Pulling - up To 25 lbs.