The Baker is key member of the Campus Dining Team within the Division of Administration at Vanderbilt University. The Baker is responsible for supporting the culinary leadership in a variety of functions and executing complex recipes.  This position is also responsible for preparing a variety of breads, pastries, and desserts for our dining halls and cafes and completing other advanced level culinary tasks. This position will provide delegation to cook assistants in the kitchen. 

Key Functions and Expected Performance:

Determine the day’s bakery production schedule and quantity for each item to be produced. Oversee the production of bake shop (baker assistants) Monitor inventory daily and record items to be ordered. Measure and mix ingredients to form dough or batter, following recipes.  Uses weights and measurements to ensure recipe accuracy. Responsible for recipe creation and menu innovation. Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and related products.  Cut, peel, and prepare fruit for pie fillings.  Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust controls.  Mix icings and other toppings and decorate cakes, pastries, and other baked goods.  Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.  Monitor baking process to identify needed adjustments.  Follow information from production schedules and recipes and make changes when necessary. Handle and move ingredients, tools, and cooking pans.  Control mixing processes and oven controls.  Implement products by following recipes or creating new ones. Assist in the monthly inventory of bake shop items. Develop dessert recipes for special events as requested by chef/management. Monitor cost of baking ingredients.  Provide on the job training to new hires and student employees. Complete all opening and closing checklists, complete cleaning lists. Follow all work rules outlined in the employee handbook

Safety and Sanitation:

Maintain temperature logs and take temperatures of food regularly and record data as instructed by management. Maintain quality and sanitary standards of State and City Health Departments and Vanderbilt Campus Dining codes. Maintain clean and orderly work area and complete other general cleaning duties, such as mopping/sweeping floors and emptying trash cans and clean equipment. Report to management any safety hazards and equipment in need of repair. Assists in keeping the kitchen, refrigerators and storerooms sanitary and orderly by cleaning utensils, equipment, fixtures and work areas.

Customer Service:

Work in a team-driven environment, take direction, offer direction and assist with problem-solving. Greet customers entering dining location and follow FRESH customer service guidelines.

Supervisory Relationships:

This position does not have supervisory, this position reports administratively and functionally to the unit’s management team and chef.

Education and Certifications:

High school diploma or GED is preferre

Experience and Skills:

Serve Safe Certified preferred Excellent customer service  Great interpersonal skills and the ability to work in a team environment  Minimum 1½ years’ experience in the food service industry as a baker is necessary  More than 3 years’ experience in the food service industry as a baker preferred Must be able to understand and follow directions  Ability to read documents  Possess knowledge and skill in a variety of cooking techniques  Ability to cook complex recipes  Must be able to safely operate all kitchen equipment Ability to lift up to 50 lbs. and frequently lift, push, pull, or carry up to 30 lbs. Ability to walk or stand for extended time periods, up to 6 hours Involves repetitive motion Requires frequent lifting/transporting hot food items Ability to work in all unit and kitchen areas while interacting with heated equipment, steam, chemicals for cleaning, etc.