BAKER | CAMERON MITCHELL PREMIER EVENTS
Cameron Mitchell Restaurants, Columbus, OH, United States
Baker
Our Premier Events team is seeking an experienced baker to join our team as soon as possible! It is the responsibility of our baker to prepare a variety of fillings, tarts, cakes, pies, desserts and breakfast pastries. Our bakery team follows existing recipes and assists in the development of new items as well under the guidance of our Executive Chef and Sous Chefs. We are looking for someone with 3+ years of bakery or pastry experience (scratch baking required). General work hours range in the time frame of 7:00am-5:00pm and include some weekend mornings/days as well as off-premise events. Starting at $20/hour depending on experience. Essential Responsibilities: 1. Complies with all portion sizes, recipes, quality standards, department rules, policies and procedures. 2. Complies with standards of personal cleanliness and proper uniform at all times. 3. Complies with policies and procedures set in place to receive all food and supplies per order and store specifications. 4. Complies with management and other associates assisting with other duties, if needed. 5. Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc. 6. Maintains a sanitary work station. 7. Exhibits punctuality and dependability. 8. Knows emergency procedures for the building. Competencies: To perform the job successfully, an individual should demonstrate the following competencies: Hospitality: Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality. Teamwork: Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone's efforts to succeed, exhibits objectivity and openness to others views Technical Skills: Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others Problem Solving: Identifies and resolves guest situations in a timely manner Interpersonal Skills: Keeps emotions under control, remains open to others' ideas, resolves conflict Oral Communication: Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings Written Communication: Demonstrates competencies for portion control and recipes Restaurant Support: Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant and workstation Quality Management: Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues Cost Consciousness: Contributes to profits and revenues of the restaurant, conserves organizational resources Diversity and Ethics: Shows respect and sensitivity for cultural differences, promotes a harassment free environment, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values Organizational Support: Follows policies and procedures, supports CMR goals and values Judgment: Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize Professionalism: Reacts well under pressure, treats other with respect and consideration regardless of their status or position, approaches others in a tactful manner, follows through on commitments, is pleasant in demeanor, maintains confidentiality Quantity/Productivity: Meets restaurant and productivity standards, completes work in a timely manner, strives to increase productivity, uses time efficiently Safety and Security: Observes and teaches safety and security procedures, reports potentially unsafe conditions and uses equipment and materials properly Attendance and Punctuality: Is consistently at work on time and in full uniform Dependability: Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person Adaptability: Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events Planning/Organizing: Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skill or Ability: Education and/or Experience: High school diploma or general education degree (GED); and 3+ years related experience and/or training; or equivalent combination of education and experience in high-volume catering production. Language Skills: Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos. Ability to write simple correspondence. Ability to present information in one-on-one and small group situations to guests and other associates of the restaurant. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Mathematical Skills: Ability to add, subtract, multiply and divide. Physical Requirements and Work Environment: Requirement: Lifting, Pushing, Pulling, Carrying Up to 50 lbs. Up to 50 lbs. Frequency: Frequently Occasionally Bending, Kneeling Frequently Mobility Required to use hands to finger, handle, or feel; reach with hands or arms Frequently Continuous Standing Regularly Climbing Occasionally Driving Never Work Environment Inside Regularly Outside Occasionally Abnormal Temperatures Should be comfortable working in both heat and cold coolers for extended periods of time Regularly Hearing Noise level is moderate Critical Vision Close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus Critical Speech Ability to effectively present information in on-on-one and small group situations to guests and other associates in the restaurant Critical Literacy Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Moderate
Our Premier Events team is seeking an experienced baker to join our team as soon as possible! It is the responsibility of our baker to prepare a variety of fillings, tarts, cakes, pies, desserts and breakfast pastries. Our bakery team follows existing recipes and assists in the development of new items as well under the guidance of our Executive Chef and Sous Chefs. We are looking for someone with 3+ years of bakery or pastry experience (scratch baking required). General work hours range in the time frame of 7:00am-5:00pm and include some weekend mornings/days as well as off-premise events. Starting at $20/hour depending on experience. Essential Responsibilities: 1. Complies with all portion sizes, recipes, quality standards, department rules, policies and procedures. 2. Complies with standards of personal cleanliness and proper uniform at all times. 3. Complies with policies and procedures set in place to receive all food and supplies per order and store specifications. 4. Complies with management and other associates assisting with other duties, if needed. 5. Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc. 6. Maintains a sanitary work station. 7. Exhibits punctuality and dependability. 8. Knows emergency procedures for the building. Competencies: To perform the job successfully, an individual should demonstrate the following competencies: Hospitality: Ability to respond quickly to guests needs, meets commitments, responds to requests for service and assistance, provide genuine hospitality. Teamwork: Gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone's efforts to succeed, exhibits objectivity and openness to others views Technical Skills: Participates in training and development opportunities, strives to continuously build knowledge and skills of the restaurant and company, shares expertise with others Problem Solving: Identifies and resolves guest situations in a timely manner Interpersonal Skills: Keeps emotions under control, remains open to others' ideas, resolves conflict Oral Communication: Speaks clearly and politely in positive or negative situations, listens and gets clarification, responds well to questions, participates in meetings Written Communication: Demonstrates competencies for portion control and recipes Restaurant Support: Supports goals and values, strives to continuously build knowledge and skills, maintain cleanliness of restaurant and workstation Quality Management: Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness, monitors own work to ensure quality, applies feedback to improve performance, works quickly, ensures the restaurant exhibits great food safety and sanitation issues Cost Consciousness: Contributes to profits and revenues of the restaurant, conserves organizational resources Diversity and Ethics: Shows respect and sensitivity for cultural differences, promotes a harassment free environment, keeps commitments, works ethically and with integrity, treats people with respect, inspires the trust of others, upholds organizational values Organizational Support: Follows policies and procedures, supports CMR goals and values Judgment: Displays willingness to make decisions, includes appropriate people in decision making process, demonstrates ability to prioritize Professionalism: Reacts well under pressure, treats other with respect and consideration regardless of their status or position, approaches others in a tactful manner, follows through on commitments, is pleasant in demeanor, maintains confidentiality Quantity/Productivity: Meets restaurant and productivity standards, completes work in a timely manner, strives to increase productivity, uses time efficiently Safety and Security: Observes and teaches safety and security procedures, reports potentially unsafe conditions and uses equipment and materials properly Attendance and Punctuality: Is consistently at work on time and in full uniform Dependability: Follows instructions, responds to direction, takes responsibility for own actions, keeps commitments, completes tasks on time or notifies appropriate person Adaptability: Adapts to change in the work environment, able to deal with frequent change, delays or unexpected events Planning/Organizing: Uses time efficiently, possess good organizational skills, able to maintain an orderly work station, restock and organize stations Qualifications: The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Skill or Ability: Education and/or Experience: High school diploma or general education degree (GED); and 3+ years related experience and/or training; or equivalent combination of education and experience in high-volume catering production. Language Skills: Ability to read and comprehend simple instructions, short correspondence, menu descriptions and memos. Ability to write simple correspondence. Ability to present information in one-on-one and small group situations to guests and other associates of the restaurant. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Mathematical Skills: Ability to add, subtract, multiply and divide. Physical Requirements and Work Environment: Requirement: Lifting, Pushing, Pulling, Carrying Up to 50 lbs. Up to 50 lbs. Frequency: Frequently Occasionally Bending, Kneeling Frequently Mobility Required to use hands to finger, handle, or feel; reach with hands or arms Frequently Continuous Standing Regularly Climbing Occasionally Driving Never Work Environment Inside Regularly Outside Occasionally Abnormal Temperatures Should be comfortable working in both heat and cold coolers for extended periods of time Regularly Hearing Noise level is moderate Critical Vision Close vision, distance vision, color vision, peripheral vision, depth perception and ability to focus Critical Speech Ability to effectively present information in on-on-one and small group situations to guests and other associates in the restaurant Critical Literacy Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Moderate