Major Functions:

  • To work as directed under the pastry chef.
  • Produce consistent product and follow recipes sanctioned by supervisor.
  • To produce all baked items needed to operate in all food and beverage outlets, including various breads, Danish, croissants, brioche. rolls etc. and oversee the direction of Baker 1 in the absence of the Pastry Chef
  • Make sure food is sent to correct area on time.
  • Notify supervisor of any problems or complaints as and when they arise.
  • Be able to take part in cross training in another area as and when required.
  • Be available to come to any and all kitchen meetings while on or off duty (off duty meetings will be paid).
  • Follow the clean as you go policy and keep work area clean at all times.
  • All food items for storage must be covered with cling film and dated, labeled and initialed by person that made it.
  • Rotation of foods - OLD FIRST NEWEST LAST.
  • After service of shift, turn off and clean oven and all work surfaces.
  • Filling requests made by executive chef or other manager, stooping, bending and lifting weights up to and including 30 pounds will normally be required.
  • Breaks and meals as laid in staff handbook, two 15 minute breaks, and one 30 minute break for lunch or dinner.


Primary Location

MD-Baltimore-Horseshoe Baltimore

Employee Status


Job Level

Entry Level

Overtime Status


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Confirmed 13 hours ago. Posted 30+ days ago.

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