Main Kitchen Baker – Part time – MGM Springfield | MGM Resorts International

Job Description

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POSITION SUMMARY

It is the responsibility of the Baker to prepare, bake, decorate, finish, and issue various types of pastries, breads and cakes, and to assure preparation and service is of the highest possible quality and completed in a timely manner. All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures, including health sanitation and safety policies.

POSITION RESPONSIBILITIES/DUTIES:

• Maintains and strictly abides by sanitation/health regulations and hotel requirements.

• Communicates effectively with management and co-workers with regards to the operations of the kitchen.

• Follows recipes precisely, including conversion capabilities, and understands mis en place.

• Prepares all baked goods (e.g., proofing, baking, and finishing).

• Applies basic knife skills required for preparation.

• Assists in decorating of cakes and pastries.

• Conducts daily inventory according to par levels to determine what is needed for production.

• Regularly runs for food and restocks all kitchen supplies and food items required for service.

• Ensures all requisitions are processed properly and placed in designated area.

• Identifies and safely uses all kitchen equipment.

• Properly labels and dates all products to ensure safekeeping and sanitation.

• Utilizes proper food handling techniques following health and safety standards.

• Maintains a clean and organized work area.

• Assists Chefs and co-workers as needed in execution of preparation and production.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

SUPERVISORY RESPONSIBILITIES:

• N/A

EDUCATION and/or EXPERIENCE:

Required:

• High school diploma or equivalent.

• A minimum of two (2) years of Baking experience, in a professional setting.

Preferred:

• Bilingual abilities.

• Certification in a pastry arts program.

• Previous experience working in a similar hotel, resort, or restaurant setting.

CERTIFICATES, LICENSES, REGISTRATIONS:

• MA Gaming License as required

• Food Handler’s Card.

KNOWLEDGE/SKILLS/ABILITIES:

• Customer Service Orientation: The ability to provide excellent service to guests and ensure their complete satisfaction. This includes greeting and interacting with guests in a friendly and enthusiastic manner, building trust, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset, taking ownership of guest issues or problems and taking action to quickly resolve them, and caring about and valuing guests.

• Communication: The ability to communicate information clearly and politely to coworkers, supervisors, and guests when speaking, writing, and reading English. This includes targeting the amount, style, and content of the information to the needs of the receiver.

• Team Work: The ability to participate as a committed member of a team. This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others’ ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities.

• Initiative: The ability and willingness to take independent action and complete job tasks without being instructed to complete them. This includes the ability and willingness to recognize assignments or tasks that need to be completed, to seek out additional assignments or tasks, and to help others.

• Detail Orientation: The ability to attend to and verify the accuracy and completeness of details in work activities. This includes focusing on the small details of work activities and taking the necessary time to ensure that all the details of completed work are correct and of high quality.

• Safety Orientation: The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions.

• Arithmetic Computation: The ability to perform arithmetic computations such as addition, subtraction, multiplication, and division correctly using whole numbers, fractions, decimals, and percentages.

• Company Policies Knowledge: The ability and willingness to learn and understand the company’s policies, procedures, and regulations as well as federal, state, and local laws.

• Kitchen Equipment Knowledge: The ability and willingness to learn how to safely use all kitchen equipment.

• Food Product Knowledge: The ability and willingness to obtain a working knowledge of all food products, including identification and proper handling, as well as finished plates and products

• Bakery Procedures: Knowledge of baking procedures, including temperature and baking or steam times for various food items, and common baking and proofing techniques and principles.

• Recipe: The ability to follow and execute recipes according to the instructions. This also includes the ability to expand or condense recipes based on the desired number of servings.

• Hand-Eye Coordination: The ability to coordinate one's eyes with one's fingers, wrists, or arms to move, carry, or manipulate objects or to perform other job-related tasks.

• Agility: The ability to bend, stretch, twist, or reach out with the body, arms, or legs to perform job tasks including constant standing, walking, frequent bending, reaching, kneeling, and squatting.

• Work conditions: The ability and willingness to work in a fast-paced, stressful environment, including in extremely hot or cold conditions.

WORK SCHEDULE/HOURS:

• Regular scheduled hours : Work Days: Varies Hours: Varies

• Other – Must be flexible if needed for occasional work outside of normal business hours.