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Horseshoe Bakery Baker (FT)

SUMMARY: Prepares bread all breakfast items including, rolls, muffins, and biscuits according to recipe by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Checks production schedule to quantity of goods to bake according to production schedule.
Measures and mixes ingredients to form dough or batter by hand or using electric mixer and follow all recipes.
Cuts dough into uniform portions with knife or divider.
Molds dough into loaves or desired shapes.
Places shaped dough in greased or floured pans.
Spreads or sprinkles topping such as jelly, cinnamon, and poppy seeds on specialties.
Places pans of dough in proof box to rise.
Inserts pans of raised dough in oven to bake.
Adjusts drafts or thermostatic controls to regulate oven temperature.
Removes baked goods from oven and places goods on cooling rack.
Have some pastry experience and knowledge to bake pies, cakes, cookies, and other pastries.
Promote outstanding guest relations.
Support and maintain Horseshoe courtesy guidelines.
Perform other duties as assigned.
ADDITIONAL DUTIES/JOB DIMENSIONS:
Attendance, which may be modified by the Horseshoe from time to time, is an essential function of the job and is required to successfully perform in this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.
Due to the cyclical nature of the hospitality/entertainment industry, employees may be required to work varying schedules to reflect the business needs of the property.
Upon employment, all employees are required to fully comply with Horseshoe policies and procedures for the safe and efficient operation of company facilities. Employees who violate company policies and procedures are subject to disciplinary action up to and including termination.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED)
Culinary or apprenticeship program preferred
Two to four years of pastry/baking in a similar size operation with supervisory experience essential
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.



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