Baker

This role is an academic-year position.

Shift: Saturday and Sunday OFF.
Monday – Friday; 6:00 AM – 2:30 PM

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate
food service program on the Tufts University Medford-Somerville and SMFA/Fenway campus, delivering high-quality, contemporary, and
innovative food, and hospitality services to meet the various needs of students, faculty, staff, administrators, and visitors in a fiscally
responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive
catering program serving a campus community comprised of 6600 undergraduates, 2100 graduate students, and 2300 staff, faculty and
administrators.

Dining Centers and Catering are open 7 days a week. Working weekends & evenings will be
expected.

What You’ll Do

The Baker prepares a variety of baked goods as required according to
production records, menus, and instructions from managers and supervisors, following established department and industry standards in an
effective and appropriate manner.

• Works as a member of the culinary team to ensure production needs are met.
  Scales, bakes,
  finishes, and prepares for storage and delivery a variety of bakery products following established preparation guidelines and department
  recipes in quantities that have been forecasted and planned in advance by management.
• Prepares baked goods using several different
  baking methods and a variety of bakeshop tools, techniques, and equipment.
• Ensures all baked products are produced, finished, and
  presented in a high-quality manner to satisfy daily bakery needs.
• Collaborates with management, Chef, and other culinary members in
  the creation and implementation of new products and recipes to improve the program and level of services offered.
• The Baker handles
  and stores ingredients and finished products according to management direction and industry standard sanitation procedures and guidelines by
  performing daily and periodic cleaning and sanitizing tasks on equipment and workstations.
• Accurately completes all required
  temperature charts, production sheets, and service records as required.
• The Baker reports any equipment problems to management
  immediately.
• The Baker performs other related duties as assigned, including a variety of food service-related tasks in support of
  the unit and department operations based on daily and seasonal business demand.
• The Baker must demonstrate the ability to work under
  periods of fast-paced and high-volume and pressure.
  • All employees are responsible for punching in and out in accordance with their
    schedule, department policy, and standards.
  • All employees must be given permission from a manager to punch in early or stay past
    their scheduled “out time.”
  • All employees must adhere to posted schedules.
  • In accordance with the CBA, schedules will be
    posted 14 days (excluding catering) in advance.
  • Time off requests must follow proper procedure and may be approved or denied in
    accordance with department business needs.
  • No requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement,
    Orientation, Matriculation, or Special Events during the Academic Year.
  
  

What We’re Looking
For

Basic Requirements:

• High School Diploma with 3-5 years of baking experience
• Ability to
  read, understand, follow, and adjust baking formulas
• Follow verbal directions and organize work according to written
  instructions
• Work independently under pressure of multiple deadlines
• Ability to work independently in a logical, efficient,
  and productive manner
• Must speak, read, and understand the English language
• Possesses the basic knowledge of foodservice
  math, including the ability to calculate changes inbaking formulas, and has working knowledge of baking weights and measures
• Must
  possess experience using bakeshop equipment, including high-volume mixers, baker’s scale, dough divider, sheeter, proof box, convection, and
  conventional ovens
• Must be able to lift 50 lbs. The qualified person must be flexible and willing to learn and execute various jobs
  as needed
• The successful individual must enjoy a high degree of customer (internal, external) contact and have a friendly and
  helpful attitude

Preferred Qualifications:

• Associate’s Degree in baking and pastry with 3+ years of
  experience in high-volume baking preferred; pastry experience is a plus

The pay rate for this position is $26.95 /
hour.