BAKER III

Job Title: Baker III Department: Food & Beverage Reports To: Assistant Pastry Chef Summary Responsible for the production and presentation of all standing orders for the bakeshop to include cakes, pies, cookies, breads, deserts, and specialty items. Bakers are expected to execute recipes accurately, maintain quality standards, and support overall kitchen operations. Will generally be assigned to a specific station consisting of either production or finish work but may be called upon to fulfill both preparation and finish work. Also provides assistance to the Pastry Chef and Assistant Pastry Chef during special functions with regard to product preparation and presentation. This job is a Safety Sensitive Position that will be subject to Drug & Alcohol Testing. Supervisory Responsibilities This job has no supervisory responsibilities. Essential Duties and Responsibilities include the following. Other duties may be assigned. • Follows all applicable safety procedures while at assigned workstation. • Ensures that all items prepared at workstation are presented in accordance with departmental specifications. • Ensures that all baked goods are prepared in accordance with casino and state health department regulations. • Ensures that all baked goods meet casino quality standards. • Is, at all times, appropriately groomed and wears the uniform provided. • Notifies the Pastry Chef and/or Assistant Pastry Chef of equipment problems and supply shortages. • Follows all recipes as instructed for production. • Frosts and decorates all cakes. • Assists with bakeshop inventory. • Cleans food spillage from preparation areas. • Discards spoiled items as needed. • Organizes, stocks and labels all ingredients. • Maintains cleanliness of designated areas as directed in accordance with established health and safety standards. Additional Duties & Responsibilities for Baker II • Baker II is a skilled production baker demonstrating advanced technical ability, efficiency, and reliability in high-volume operations. • Works cooperatively with kitchen team members to ensure production timelines are met. • Demonstrates advanced technical skill across multiple bakery disciplines, including but not limited to: breads, pastries, cakes, and finishing work. • Executes production independently with minimal supervision. • Assists in coordinating daily prep assignments when directed by Baker III or Assistant Pastry Chef. • Provides peer support and informal guidance during production as needed. • May provide production leadership during assigned shifts in absence of Baker III or Assistant Pastry Chef, limited to task coordination and workflow efficiency • Coordinates daily prep lists and production needs. • Assists in creating and developing new recipes and ideas. • Ensures banquet needs are met in the absence of the Pastry Chef. Additional Duties & Responsibilities for Baker III • Baker III serves as the primary production lead within the bakeshop and functions as a senior-level baker responsible for ensuring consistency, quality, and execution of daily pastry and bakery production. This role provides hands-on mentorship and technical guidance to Bakers while supporting the Assistant Pastry Chef and Pastry Chef in maintaining operational standards. • Supports 3-5 bakers in the bake shop in the absence of the Assistant Pastry Chef and Pastry Chef with training, directing daily production, monitoring quality standards, providing coaching and performance feedback, and addressing operational concerns. • Leads daily station setup and production execution. • Coordinates production lists and ensures timely completion of assigned tasks. • Ensures outlet and shipped production is completed on time, accurately counted, properly packaged, and prepared to meet operational standards and delivery requirements. • Reviews product quality throughout production to ensure consistency and adherence to recipe standards. • Troubleshoots production issues and escalates concerns appropriately. • Serves as primary trainer for newly hired Bakers and cross training initiatives. • Conducts hands-on skills demonstrations and technique coaching. • Identifies skill gaps and provides real-time corrective instruction. • Supports cross-training initiatives to broaden team capability. • Assists in creating and developing new recipes and ideas. • Ensures compliance with food safety, sanitation, and health department regulations. • Monitors proper product rotation, labeling, and storage procedures. • Ensures all equipment is properly maintained and communicates repair needs promptly. • Provides support to the entire kitchen staff, ensuring efficiency in the daily operation. • Assists in troubleshooting unexpected or unusual situations in the bakeshop. • Supports shift coordination and operational continuity. • Assists in setting up special pastry/baked goods displays for banquets and special functions as needed. Education and/or Experience High school diploma or general education degree (GED) required; Additional required experience for Baker I: At least 6 months baking experience. Additional required experience for Baker II: 2 or more years of baking experience. High volume environment preferred. Additional required education and/or experience for Baker III: 3-5 years of professional baking experience with a minimum of 2 years in a high-volume food & beverage environment. Culinary degree strongly preferred. Demonstrates advanced technical skill in breads, pastry, cakes, and finishing work. Prior training or mentoring experience strongly preferred Certificates, Licenses, Registrations Must have a valid Maricopa County Food Handlers card. Other Qualifications Must have ability to work in a busy, high volume environment and maintain a positive attitude. Must be a team player and present a well-groomed appearance. Must possess basic mathematical skills. Language Skills Must be able to read, write, speak and understand English. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually loud.