Baker - Fakih Food Services

Baker

The Production Team Member is responsible for the preparation and monitoring of products to support the Exceptional Guest Experience through the delivery of quality products and service.

Hospitality & Guest Service

• Provides important visual cues for guests that make a positive first impression E.g. wearing proper career wear that is clean and neatly pressed, maintaining a clean parking lot/exterior and a clean and inviting dining room
• Follows the guaranteed Always Fresh procedure to ensure coffee and products are always fresh and always accurate; adheres to product shelf life standards to ensure the best quality product is available to guests
• Delivers consistent and outstanding guest service by maintaining a showcase that is appealing for guests and contains the minimum quantity and variety standards to ensure proper product selection is available
• Enhances the guest experience through friendly attitude, attentive behavior and following the S.E.T. Principles: Smile, Eye Contact, Thank You
• Uses proper procedures to ensure the accuracy of every order for every guest; prepares and finishes products to ensure quality standards are met
• Helps support speed of service targets by working quickly and efficiently to fill orders and meet guests' needs
• Promptly executes service recovery for any guest concerns or complaints by making it right with the guest, regardless of involvement in the issue
• Listens carefully to guests and apologizes for the experience in the case of a complaint

Restaurant Operations

• Follows all Operations standards and guidelines for preparation of products and operation of equipment, according to training and operational materials provided
• Monitors fridge and freezer product inventory and submits order quantities
• Prepares all products as required, minimizing food waste through the production of smaller quantities of food more often throughout the day; records prepared items and waste on the production sheet
• Receives and responds to showcase and product needs from the Restaurant Front
• Assists in serving guests in the Restaurant Front when necessary
• Regularly takes temperatures of the required products, fridges and freezers and records information in the Time & Temperature Log

Policies & Procedures

• Follows all restaurant policies, procedures and standards
• Supports a clean environment that is ready for rush periods and time-sensitive requests through regular clean up, organization and stocking of the kitchen
• Follows proper hand washing techniques and all sanitation guidelines; completes all sanitation tasks as outlined by the Restaurant Manager or Restaurant Owner

Health & Safety

· Works in compliance with occupational health and safety legislation

· Knows, understands and follows safe work practices and procedures

· Uses or wears personal protective equipment or clothing as required

· Reports all injuries/illnesses, accidents, unsafe conditions, security incidents and any contravention of health and safety legislation, policies and procedures to the Restaurant Manager or Restaurant Owner

· Does not operate any equipment, machine, device or thing, or otherwise work in a manner that will endanger anyone

Postural & Physical Demands Requirements

• Frequent reaching above waist, chest, and shoulder level, as well as below waist level
• Frequent to continuous need for manual dexterity of both hands (handling, gripping, fine finger control, etc.)
• Continuous standing on tiled surfaces for all tasks
• Ability to stand for long periods of time without a break
• Frequent hip flexion while walking for all tasks
• Occasional lifting of boxes of supplies/products weighing from <5 – 50 lbs. vertically from floor to knuckle height
• Occasional lifting of milk crates weighing between 5 – 30 lbs. vertically from floor to knuckle height, knuckle to shoulder height, or from fridge to counter height
• Frequent exposure to cold/below freezing and high heat temperatures (walk-in refrigerator and freezers, ovens)

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