Montana Coffee Traders Café

Heart of House Job Description

Supervisor: Café Kitchen Manager

Position: Baker

Wage: DOE

------Position summary: All Heart of the House Culinary Professionals are responsible for producing MCT food products in a consistently sanitary and safe manner utilizing the freshest ingredients and sound cooking principles. All personnel are responsible for communicating and conducting themselves as positive team members and in a consistently informed and positive, upbeat manner with all MCT guests.

Roundsman Baker Position responsibilities and expectations include:

I. Technical Food Preparation

(A) Following all Montana Health Department Standards & MCT rotation, labeling, temperature and handling standards. To be certified with passing grade in Serve Safe via FVCC as scheduled and sponsored by MCT.

(B) Fully able to understand and follow written recipes.

(C ) Competent in Baking and basic Pastry production

(D) Prepare Batch Dough Recipes, Cakes, per portion baked goods and pastries.

(E) Be able to lift and move a minimum of 30#

(F) Labeling, Stocking, Storage food products according to FIFO procedures.

(G) Be able to work all three Cafes as scheduled and familiar with all Baking responsibilities per Café.

(H) Adhere to MCT Culinary Dress Code Standard

(I) Safe Knife Handling and Equipment Operation

(J) Knowledge of local and MT grown products and produce baked products with seasonal ingredients accordingly.

II. Shift Baking Production

AM (Morning)

1.  Scone, Cookie and Pie Crust Dough Production and Baking

2.  Muffin , Cake & Quickbread Batter Production and Baking

3.  Quiche: Pie Crust Doughs and Quiche Shell Prep., Quiche ingredient prep, Assembly/Baking/Cooling of Quiche including Sweet and Savory Ingredients and basic cooking ingredients.

4.  Scratch Soup Production. Writing soup ingredients for service staff knowledge.

5.  Salad Production – prepare and package composed and entrée salads.

6.  Attractive Baking Case Display

7.  Maintain clean and sanitary work area to include wiping down equipment, refrigeration and floors.

PM (Evening)

1.  Scone, Cookie, Bar and Pie Crust Dough Production and Baking

2.  Muffin , Cake, Coffee Cake & Quickbread Batter Production and Baking

3.  Quiche: Pie Crust Doughs and Quiche Shell Prep.,

4.  Maintain clean and sanitary work area to include wiping down equipment, refrigeration and floors.

III. Coffee

(A ) Thorough knowledge of coffee flavor profiles

(B ) Participation in Coffee Cuppings.

(C ) Knowledge of preparation and ingredients of all coffee bar drinks.

(D) Familiarity with description and taste of all regional coffee characteristics and roasts (Coffee 101).

(E) Proficiency in different brewing methods of coffee.

IV. Communication

(A) Confidently approach supervisors with concerns, questions or feedback.

(B) Positive, upbeat Guest Service skills when in Dining Room.

(C ) Relay information to coworkers in an appropriate manner.

THINK before you speak. Is it:

True

Helpful

Inspiring

Necessary

Kind

(C) Treat co-workers with the same respect as you would treat a customer (Internal Customer Service).

POTENTIAL WORK SHIFTS

Sun / Mon / Tues / Wed / Thurs / Fri / Sat
5:00 am - 1:00 pm / x / x / x / x / x / x / x
Variable:
10:00 pm – 5:00 am / x / x / x / x / x / x / x

I HAVE READ THE MCT LINE COOK JOB DESCRIPTION AND THOROUGHLY UNDERSTAND AND AGREE TO THESE RESPONSIBILITIES ACCORDINGLY.

______DATE: ______

SIGNATURE

MCT AM/PM Baker Job Description 2013. Page 1 of 2