Get to Know UsKen Grossman started Sierra Nevada in 1980 with a hand-built brewhouse and the odds stacked against him. That passion forever changed the course of American craft brewing and launched a beer revolution that's in full force today. Turns out, good beer can do a lot of good, and Sierra Nevada became a cornerstone for both its innovation and its care for the Earth and its people. We’re committed to advancing a culture of inclusion and believe diversity in all its forms makes us stronger. We keep pushing boundaries, whether that’s in the brewhouse, with sustainability, or in the great outdoors. Get to Know This RoleThe Baker/Pastry Cook is a member of the kitchen team who will work closely with all other positions in the Back of the House operations to prep, bake, and expedite food to the guests ordering onsite, delivery, and to-go. The Baker/Pastry Cook II follows recipes, plating guides,and standard operating procedures (SOPs) while also ensuring our food meets quality and health and safety standards. The Baker/Pastry Cook II is responsible for developing a comprehensive knowledge of operations within the areas they are assigned and working a varying shift to perform the essential duties of their role. The Baker/Pastry Cook II operates commercial kitchen equipment including, but notlimited to, ovens, mixers, proofers, and industrial depositing machines to prepare and serve food. The Baker/Pastry Cook II is responsible forcommunicating daily needs and recommending changes and/or efficiencies. What's In It For YouWe’re committed to our employees and work hard to prove it. For starters, we’re offering $15.50 to $23.25 hourly compensation for this role. Individual offers are based on skills, experience, and qualifications, and geographical location.
But base pay is just the beginning. We support your future by offering a generous 10% company match on 401(k) contributions, providing learning and development opportunities, and fostering your safety at work with ongoing trainings, state-of-the-art equipment, and preventative care. We offer medical, dental, and vision insurance, an onsite medical clinic, as well as mental health and well-being benefits including paid sick leave. We foster a culture of work-life balance and always encourage employees to use and enjoy their generous paid time off. What You Will Do
1. Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by a Supervisor, Pastry Chef, Executive Chef, or General Manager
2. Responsible for following opening and closing SOPs associated with daily area of operation
3. Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
4. Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition
5. Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness according to FIFO and health and food safety standards
6. Actively participates in daily, weekly, monthly trainings and operational updates to ensure up to date knowledge
7. May be assigned additional work within the restaurant operation as needed
8. Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines
Please Apply if You Have
9. Associate's Degree In Baking & Pastry Arts preferred
10. 2 years Direct bakery or pastry experience in a commercial kitchen required
11. A pattern of regular, prompt, dependable attendance required
12. Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
13. Exceptional communication and the ability to work effectively as part of a team
14. Basic knowledge of bread baking and/or pastry techniques
15. Ability to complete daily production and communicate adjustments in a timely manner
16. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
17. Ability to read and follow recipes to achieve quality and consistent yields
18. Beginner knife skills with a good understanding of knife safety preferred
19. Strong work ethic with strong attention to detail
20. SERV Safe Food Handler within 30 Days required