Summary
This position performs various baking tasks in any of the resort's F&B outlets. It prepares baked goods, measures ingredients, mixes dough, operates baking equipment, and handles tasks like greasing pans, icing cakes, and slicing bread. Duties may expand with experience. The position also performs other assigned tasks. Duties require continuous standing, walking, stooping, reaching, pushing, pulling, & bending. Frequently lifts or moves items up to 50 pounds without help.
Duties
SUPERVISORY CONTROLS:
Works under the general supervision of the Executive Chef and is provided with work assignments, direction, policies, guidelines, and expected quality of work. Additional instructions are provided for new, different, or unusual assignments. Work is reviewed for efficiency, compliance with instructions, procedures, and results.
MAJOR DUTIES:
Prepares a limited number of less complicated baked products. As a regular assignment, weigh and measures ingredients, pour dough or batter into mixing machines, grease pans, push troughs or carts of dough to proofing rooms, remove baked items from ovens, ice cakes and operate machines such as dough mixer, dough dividers, dough rollers, bread slicers, and bread and roll wrappers. May be assigned duties that are planned to become more varied and complex as the employee learns the processes and procedures of the baking trade. Performs other duties as assigned.
SKILLS AND KNOWLEDGE:
Must know simple repetitive baking processes. Must be able to follow oral and written instructions, such as written worksheets, menus, recipes, technical manuals, and other reference guides. Must be able to measure and combine ingredients for dough and batters to produce limited kinds of baked goods, and must be able to follow specific instructions to prepare more complicated baked items. Must be skilled in using most of the implements and utensils of the baking trade, e.g., rollers, sifters, grinders, cooking vats, proofing boxes, and rotating ovens. Must be skilled in operating powered equipment such as mixing machines, roll dividers, rounding and molding machines, pie rollers, and bread slicing machines. A knowledge of simple arithmetic is required to adjust recipes for quantity baking. Must also know safety regulations and sanitary requirements.
RESPONSIBILITY:
Receive assignments from a higher-grade baker or supervisor, orally or through menus, recipes, and worksheets, with detailed instructions on the methods and equipment to be used. Learn new baking processes and techniques. When learning more difficult baking processes, receive specific instructions, observe the work while in progress, and when finished.
PHYSICAL EFFORTS:
Frequently lift and move items weighing 50 pounds or more. The work requires continuous bending, stooping, standing, or walking.
WORKING CONDITIONS:
Frequently works in disagreeable heat. Concrete and tile floors are tiring to walk on, and freshly scrubbed floors offer the danger of slipping. Burns from ovens and hot pans are a hazard. Injuries may result from using powered equipment. Exposed to extreme temperatures when entering walk-in refrigerators from warm kitchens and proofing rooms.
QUALIFICATION REQUIREMENTS:
Experience and training that provide the knowledge, skills, and abilities needed to perform the duties of this position, consistent with accepted practices of the trade.
How to Apply
You may submit your application package using one of the two methods identified below:
Electronically (preferred) at https://www.usajobs.gov/ and search for the Vacancy Identification Number (VIN). Manually: A manual application can be obtained by contacting the servicing NAF Human Resources Office listed on this vacancy announcement. All application requirements must be met by 11:59 p.m. (EST) on the closing date of this vacancy.
If you want to apply manually, please contact the servicing NAF Human Resources (HRO) listed on this job announcement to request a copy of the manual application form.
In order to process your application in a timely manner, all completed manual application forms (along with resume and other supporting documentation) must be received no later than 3 p.m. on the closing date of this announcement. Neglecting to respond to the job-related questions will result in an ineligible rating.
Next steps
Your application will be considered as vacancies occur.