Commis I - Bakery

- Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

- Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment

- Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor

- Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury

- Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel

- Complete appropriate safety training and certifications to perform work tasks

- Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures

- Ensure uniform, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures

- Follow company and department policies and procedures

- Protect the privacy and security of guests and coworkers

- Perform other reasonable job duties as requested by Supervisors

- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines

- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear

- Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO) dating, labeling, cleaning, and organizing coolers/freezers/storage areas and Cold Chain compliance, across all food-related departments and areas

- Operate ovens, stoves, grills, microwaves, and fryers to prepare foods

- Ensure the quality of the food items and notify manager if a product does not meet specifications

- Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests

- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management

- Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations

- Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance)

- Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away

- Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.