Baker/ Cafe
- Employer
- CentraCare Health
- Location
- Willmar, Minnesota
- Salary
- Join our team!
View more
- Industry
- Restaurant and Food Service
- Role
- Food Service
- Job Type
- Long-Term
- Hours
- Part Time
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Job Details
Responsible for the preparation of food items for patient trayline, special functions,
cafeteria customers and bulk food sales. Responsible for maintaining high standard of quality food
production and portion control; preparation of sufficient quantities to meet service needs; timing
preparation to meet serving schedules; use of standardized recipes; maintaining high standards in food
handling in accordance with HACCP standards; maintains care and cleanliness of equipment used;
works with others assisting in food preparation and cleanliness related to area. Assists with catered
events. Baker prepares necessary baked products, sets up and delivers Special Functions.
• JOB RELATIONSHIPS:
A. REPORTS TO: Food Service Supervisor
B. SUPERVISES: None
C. INTERRELATIONSHIPS WITH: Works closely with all Food Service employees
• HOURS OF WORK: 5:30 am - 2:00 pm AM Cook
5:30 am - 2:00 pm Baker
11:15 am - 7:30 pm PM Cook
• DRESS CODE: Black slacks, solid color shirt with collar, apron optional (provided), hair net, nametag,
no nail polish. Comfortable closed toed, non-slip soled shoes.
• ESSENTIAL REQUIREMENTS OF WORK (Minimum qualifications necessary to function at
full productivity).
A. EDUCATION AND TRAINING: Must be able to read, speak and write English and follow
oral and written directions. Mathematical skills required to complete production tasks.
B. EXPERIENCE: Prior quantity cooking and baking experience preferred.
C. JOB KNOWLEDGE (Specific): Knowledge of quantity food production - recipes and
measurements (and diet modifications preferred), also equipment safety and sanitation standards.
• BUDGET: N/A
6166 CK/BK
2
• CLIENTELE DIRECTLY AFFECTED BY JOB: Food Service staff, patients, cafeteria customers
and facility staff, and pubic in general.
• PHYSICAL DEMANDS OF THE JOB: Position requires 70% standing, 30% walking. Position
requires repeated bending, stooping and lifting. Position requires repeated lifting and constant repetitive
use of fingers, hands and wrists. Pans/food containers will weigh up to 30 pounds (includes food item)
and may have to be lifted in a range over shoulder height to below the knee level. Raising objects from a
lower to a higher position or moving and balancing objects horizontally from position-to-position.
Position requires the moderate use of the upper extremities and back muscles. Requires moderate effort
on a consistent basis as in lifting, pulling or pushing unwieldy loads (heavy, bulky, awkward, more than
40 pounds). Complete range of motion is required. Position requires effective verbal communication.
Must be able to see and hear. Must be able to climb step stools.
• PHYSICAL ENVIRONMENT OF THE JOB: Works in a well lighted area, temperature varies--
comfortable atmosphere. Works with food service cleaning supplies.
• EQUIPMENT OR MACHINES USED ON THE JOB: Microwave, convection oven, mixer, stoves,
knives, blenders, food processor, meat slicer, tilt skillet, steamers, grill, deep fat fryer, steam wells,
warmers and other equipment as needed.
• MENTAL DEMANDS OF THE JOB:
A. JUDGEMENT AND INITIATIVE: Must be able to estimate and plan work according to time
allowances. Must have common sense and initiative. Must be able to work under pressure.
B. INDEPENDENT ACTION: Must be able to make staffing and emergency decisions when
Food Service Supervisor is not present. Must be able to work under pressure, independently, yet
in cooperation with other Food Service employees and efficiently to produce a high quality
palatable products. Must use good tact in meeting public.
C. EFFECT OF ERROR: Could affect the patient directly if wrong food items were prepared for
patients diet guidelines. Unacceptable food product produced for all areas of responsibility will
effect customer satisfaction. Error could result in equipment breakdown. Special Functions
could be delivered to the wrong location and/or not in a timely manner.
D. CONTACT WITH OTHERS: Works closely with all Food Service personnel and facility
employees and cafeteria customers and public in general. Functions as Person in Charge for
sanitary purposes as required by Kandiyohi County Environmental Health Program in absence of
Supervisor.
• PRINCIPAL JOB RESPONSIBILITIES, TASKS, AND AUTHORITIES:
A. COOK RESPONSIBILITY: Handle and prepare food that is palatable and appetizing in
appearance, meeting time deadlines for patient trayline and cafeteria service and Special
Functions in accordance with regulatory and sanitation guidelines.
Priority: A % OF TIME: 80% DISCRETION: A
6166 CK/BK
3
TASKS:
1. Use standardized recipes using appropriate portion sizes.
2. Follow production sheets.
3. Follow menu guidelines.
4. Make appropriate use of leftovers.
5. Pan all hot food items in appropriate pans, batch cook items as needed, maintaining
appropriate food temperatures.
6. Serve hot food items for patient trayline.
7. Attend scheduled menu and cooks meetings
8. Prepare Bakery items on weekends.
9. Record temperatures.
10. Prepare special event food.
11. Prepare and store all foods using HACCP methods.
AUTHORITIES: Handles and prepares, evaluates taste and quality of hot food
B. COOK RESPONSIBILITY: Completes required duties start and end of day.
PRIORITY: A % OF TIME: 5% DISCRETION: A
TASKS:
1. Cooks unlock/lock doors, coolers, storerooms and freezer.
2. Turn on/off equipment start and end of shift.
3. Cook replace call-in employees to fill schedule when supervisor not present.
AUTHORITIES: To follow opening and closing procedures to ensure the department is
secure.
C. BAKER & COOK RESPONSIBILITY: To maintain a clean work station.
PRIORITY: A % of time: 10% DISCRETION: A
TASKS:
1. Maintains all equipment in a clean and sanitized condition using the
proper cleaning solutions.
2. Completes cleaning duties, as assigned or requested.
3. Washes or sanitizes hands frequently according to sanitary guidelines and wears
gloves when handling any ready-to-eat foods.
AUTHORITIES: Plans work schedule to keep a clean and sanitary work station.
D. BAKER RESPONSIBILITY: To prepare bakery items which are palatable and appetizing for
trayline, special functions and cafeteria use.
6166 CK/BK
4
PRIORITY: A % OF TIME: 45% DISCRETION: A
TASKS:
1. Use standardized bakery recipes to prepare items, enlarge or reduce as necessary. 2. Follow production and menu guidelines: to determine bakery item needs.
3. Store all items to promote freshness and proper sanitation. 4. Make efficient use of leftovers.
AUTHORITIES: Prepare and evaluate quality of food and accomplishes these tasks by specific set times.
E. BAKER RESPONSIBILITY: Special function and supplies set up, delivery and clean up.
PRIORITY: A % OF TIME: 30% DISCRETION: A
TASKS:
1. Check the Special Function Prep Sheets daily. 2. Set up food items, serviceware, linens and other supplies as requested. 3. Set up and deliver food to Special Function events. 4. Clean up Special Function event areas. 5. Give copies of Café line service meetings to cashier at the beginning of the day. 6. Deliver daily supplies to designated areas. 7. Set up food and supplies for Cancer Center, Doctors' Dictating, Rice Rehab
AUTHORITIES: To accomplish this responsibility in a satisfactory manner, meeting designed time schedules.
F. BAKER RESPONSIBILITY: Recipe development and standardization.
PRIORITY: A % OF TIME: 5% DISCRETION: A
TASKS:
1. Identify new bakery recipes for use in the facility. 2. Adapt recipes to the needs of the department. 3. Type in standardized format
AUTHORITIES: To test new bakery recipes.
G. BAKER RESPONSIBILITY: Assist in FNS Department where needed
PRIORITY: A % OF TIME: 10% DISCRETION: A
TASKS:
1. Help in the café during the noon hour (especially during the café monthly special and restaurant day special)
2. Price out Special Functions
6166 CK/BK
5
3. Help with Food and Supply Transfers and Floor stock, and data entry 4. Help pack up bulk employee groceries 5. Help Cook and Salads positions when needed
G. COOK & BAKER RESPONSIBILITY: Attend mandatory department and facility inservices and meetings.
PRIORITY: A % OF TIME: As scheduled DISCRETION:
TASKS:
A. Attends all mandatory inservices.
B. Attends other training sessions, as needed or as scheduled.
C. Completes Mandatory Education annually.
AUTHORITIES: Sets schedule to be able to attend inservices and meetings.
H. COOK & BAKER RESPONSIBILITY: Continuous Quality Improvement
Tasks:
1. Demonstrates understanding of the CQI philosophy.
2. Participates in CQI training activities or CQI teams if appropriate.
3. Demonstrates sensitivity to customers and their needs.
4. Interacts appropriately with internal customers, i.e. coworkers within
department, staff across departments.
5 Interacts appropriately with external customers, i.e. patients, families,
medical staff, vendors.
6. Role models positive behaviors.
I. COOK & BAKER RESPONSIBILITY: Service Excellence
Tasks:
Demonstrates an ongoing commitment to the Service Excellence philosophy by
adhering to behaviors outlined in Rice's "Standards of Excellence"
J. COOK & BAKER RESPONSIBILITY: Safety - Maintain and promote a safe e
environment for all patients, visitors and staff.
TASKS: 1. Consistently follow all policies, practices and work rules. 2. Do not use shortcuts or "work-arounds" that may reduce safety or increase
risk.
3. Stay alert, act responsibly and use common sense to reduce risks. 4. Report "actual events" and "good catches" as soon as possible. 5. Create a safe environment by eliminating hazards and identifying and
6166 CK/BK
6
reporting unsafe systems.
6. Complete all mandatory safety education, attend safety sessions, review and understand the Safety Program (available on RiceNet). Seek answers
to questions you have about the Safety Program.
ADDENDUM:
AM Cook:
-Responsible for preparing hot food for breakfast and noon meals including food for patients,
appro
• 80 meals, and café customers averaging 355, and catering which includes frequent hot
food items.
-Participates in main menu substitutions when items run out, or are shorted on delivery.
-Participates in summer and winter café menu development including order guide, cooks prep
sheets, recipe development
-Reviews products ordered biweekly with Foodservice Supervisor for hot food menu items.
-Monitors and determines use of frozen leftovers.
-Person In Charge (P.I.C.) in absence of Supervisor. Responsible for schedule coverage all day
weekends and holidays, and part days when supervisor PTO.
PM Cook:
-Responsible for preparing hot food for supper meal including food for patients, appro
• 40
meals, café customers averaging 60, and catering which includes occasional hot food items.
-Person In Charge (P.I.C.) in absence of Supervisor and AM Cook weekends and holidays.
Developed 2/11
Updated 4/12, 4/14, 9/14, 1/16, 11/16, 6/17
cafeteria customers and bulk food sales. Responsible for maintaining high standard of quality food
production and portion control; preparation of sufficient quantities to meet service needs; timing
preparation to meet serving schedules; use of standardized recipes; maintaining high standards in food
handling in accordance with HACCP standards; maintains care and cleanliness of equipment used;
works with others assisting in food preparation and cleanliness related to area. Assists with catered
events. Baker prepares necessary baked products, sets up and delivers Special Functions.
• JOB RELATIONSHIPS:
A. REPORTS TO: Food Service Supervisor
B. SUPERVISES: None
C. INTERRELATIONSHIPS WITH: Works closely with all Food Service employees
• HOURS OF WORK: 5:30 am - 2:00 pm AM Cook
5:30 am - 2:00 pm Baker
11:15 am - 7:30 pm PM Cook
• DRESS CODE: Black slacks, solid color shirt with collar, apron optional (provided), hair net, nametag,
no nail polish. Comfortable closed toed, non-slip soled shoes.
• ESSENTIAL REQUIREMENTS OF WORK (Minimum qualifications necessary to function at
full productivity).
A. EDUCATION AND TRAINING: Must be able to read, speak and write English and follow
oral and written directions. Mathematical skills required to complete production tasks.
B. EXPERIENCE: Prior quantity cooking and baking experience preferred.
C. JOB KNOWLEDGE (Specific): Knowledge of quantity food production - recipes and
measurements (and diet modifications preferred), also equipment safety and sanitation standards.
• BUDGET: N/A
6166 CK/BK
2
• CLIENTELE DIRECTLY AFFECTED BY JOB: Food Service staff, patients, cafeteria customers
and facility staff, and pubic in general.
• PHYSICAL DEMANDS OF THE JOB: Position requires 70% standing, 30% walking. Position
requires repeated bending, stooping and lifting. Position requires repeated lifting and constant repetitive
use of fingers, hands and wrists. Pans/food containers will weigh up to 30 pounds (includes food item)
and may have to be lifted in a range over shoulder height to below the knee level. Raising objects from a
lower to a higher position or moving and balancing objects horizontally from position-to-position.
Position requires the moderate use of the upper extremities and back muscles. Requires moderate effort
on a consistent basis as in lifting, pulling or pushing unwieldy loads (heavy, bulky, awkward, more than
40 pounds). Complete range of motion is required. Position requires effective verbal communication.
Must be able to see and hear. Must be able to climb step stools.
• PHYSICAL ENVIRONMENT OF THE JOB: Works in a well lighted area, temperature varies--
comfortable atmosphere. Works with food service cleaning supplies.
• EQUIPMENT OR MACHINES USED ON THE JOB: Microwave, convection oven, mixer, stoves,
knives, blenders, food processor, meat slicer, tilt skillet, steamers, grill, deep fat fryer, steam wells,
warmers and other equipment as needed.
• MENTAL DEMANDS OF THE JOB:
A. JUDGEMENT AND INITIATIVE: Must be able to estimate and plan work according to time
allowances. Must have common sense and initiative. Must be able to work under pressure.
B. INDEPENDENT ACTION: Must be able to make staffing and emergency decisions when
Food Service Supervisor is not present. Must be able to work under pressure, independently, yet
in cooperation with other Food Service employees and efficiently to produce a high quality
palatable products. Must use good tact in meeting public.
C. EFFECT OF ERROR: Could affect the patient directly if wrong food items were prepared for
patients diet guidelines. Unacceptable food product produced for all areas of responsibility will
effect customer satisfaction. Error could result in equipment breakdown. Special Functions
could be delivered to the wrong location and/or not in a timely manner.
D. CONTACT WITH OTHERS: Works closely with all Food Service personnel and facility
employees and cafeteria customers and public in general. Functions as Person in Charge for
sanitary purposes as required by Kandiyohi County Environmental Health Program in absence of
Supervisor.
• PRINCIPAL JOB RESPONSIBILITIES, TASKS, AND AUTHORITIES:
A. COOK RESPONSIBILITY: Handle and prepare food that is palatable and appetizing in
appearance, meeting time deadlines for patient trayline and cafeteria service and Special
Functions in accordance with regulatory and sanitation guidelines.
Priority: A % OF TIME: 80% DISCRETION: A
6166 CK/BK
3
TASKS:
1. Use standardized recipes using appropriate portion sizes.
2. Follow production sheets.
3. Follow menu guidelines.
4. Make appropriate use of leftovers.
5. Pan all hot food items in appropriate pans, batch cook items as needed, maintaining
appropriate food temperatures.
6. Serve hot food items for patient trayline.
7. Attend scheduled menu and cooks meetings
8. Prepare Bakery items on weekends.
9. Record temperatures.
10. Prepare special event food.
11. Prepare and store all foods using HACCP methods.
AUTHORITIES: Handles and prepares, evaluates taste and quality of hot food
B. COOK RESPONSIBILITY: Completes required duties start and end of day.
PRIORITY: A % OF TIME: 5% DISCRETION: A
TASKS:
1. Cooks unlock/lock doors, coolers, storerooms and freezer.
2. Turn on/off equipment start and end of shift.
3. Cook replace call-in employees to fill schedule when supervisor not present.
AUTHORITIES: To follow opening and closing procedures to ensure the department is
secure.
C. BAKER & COOK RESPONSIBILITY: To maintain a clean work station.
PRIORITY: A % of time: 10% DISCRETION: A
TASKS:
1. Maintains all equipment in a clean and sanitized condition using the
proper cleaning solutions.
2. Completes cleaning duties, as assigned or requested.
3. Washes or sanitizes hands frequently according to sanitary guidelines and wears
gloves when handling any ready-to-eat foods.
AUTHORITIES: Plans work schedule to keep a clean and sanitary work station.
D. BAKER RESPONSIBILITY: To prepare bakery items which are palatable and appetizing for
trayline, special functions and cafeteria use.
6166 CK/BK
4
PRIORITY: A % OF TIME: 45% DISCRETION: A
TASKS:
1. Use standardized bakery recipes to prepare items, enlarge or reduce as necessary. 2. Follow production and menu guidelines: to determine bakery item needs.
3. Store all items to promote freshness and proper sanitation. 4. Make efficient use of leftovers.
AUTHORITIES: Prepare and evaluate quality of food and accomplishes these tasks by specific set times.
E. BAKER RESPONSIBILITY: Special function and supplies set up, delivery and clean up.
PRIORITY: A % OF TIME: 30% DISCRETION: A
TASKS:
1. Check the Special Function Prep Sheets daily. 2. Set up food items, serviceware, linens and other supplies as requested. 3. Set up and deliver food to Special Function events. 4. Clean up Special Function event areas. 5. Give copies of Café line service meetings to cashier at the beginning of the day. 6. Deliver daily supplies to designated areas. 7. Set up food and supplies for Cancer Center, Doctors' Dictating, Rice Rehab
AUTHORITIES: To accomplish this responsibility in a satisfactory manner, meeting designed time schedules.
F. BAKER RESPONSIBILITY: Recipe development and standardization.
PRIORITY: A % OF TIME: 5% DISCRETION: A
TASKS:
1. Identify new bakery recipes for use in the facility. 2. Adapt recipes to the needs of the department. 3. Type in standardized format
AUTHORITIES: To test new bakery recipes.
G. BAKER RESPONSIBILITY: Assist in FNS Department where needed
PRIORITY: A % OF TIME: 10% DISCRETION: A
TASKS:
1. Help in the café during the noon hour (especially during the café monthly special and restaurant day special)
2. Price out Special Functions
6166 CK/BK
5
3. Help with Food and Supply Transfers and Floor stock, and data entry 4. Help pack up bulk employee groceries 5. Help Cook and Salads positions when needed
G. COOK & BAKER RESPONSIBILITY: Attend mandatory department and facility inservices and meetings.
PRIORITY: A % OF TIME: As scheduled DISCRETION:
TASKS:
A. Attends all mandatory inservices.
B. Attends other training sessions, as needed or as scheduled.
C. Completes Mandatory Education annually.
AUTHORITIES: Sets schedule to be able to attend inservices and meetings.
H. COOK & BAKER RESPONSIBILITY: Continuous Quality Improvement
Tasks:
1. Demonstrates understanding of the CQI philosophy.
2. Participates in CQI training activities or CQI teams if appropriate.
3. Demonstrates sensitivity to customers and their needs.
4. Interacts appropriately with internal customers, i.e. coworkers within
department, staff across departments.
5 Interacts appropriately with external customers, i.e. patients, families,
medical staff, vendors.
6. Role models positive behaviors.
I. COOK & BAKER RESPONSIBILITY: Service Excellence
Tasks:
Demonstrates an ongoing commitment to the Service Excellence philosophy by
adhering to behaviors outlined in Rice's "Standards of Excellence"
J. COOK & BAKER RESPONSIBILITY: Safety - Maintain and promote a safe e
environment for all patients, visitors and staff.
TASKS: 1. Consistently follow all policies, practices and work rules. 2. Do not use shortcuts or "work-arounds" that may reduce safety or increase
risk.
3. Stay alert, act responsibly and use common sense to reduce risks. 4. Report "actual events" and "good catches" as soon as possible. 5. Create a safe environment by eliminating hazards and identifying and
6166 CK/BK
6
reporting unsafe systems.
6. Complete all mandatory safety education, attend safety sessions, review and understand the Safety Program (available on RiceNet). Seek answers
to questions you have about the Safety Program.
ADDENDUM:
AM Cook:
-Responsible for preparing hot food for breakfast and noon meals including food for patients,
appro
• 80 meals, and café customers averaging 355, and catering which includes frequent hot
food items.
-Participates in main menu substitutions when items run out, or are shorted on delivery.
-Participates in summer and winter café menu development including order guide, cooks prep
sheets, recipe development
-Reviews products ordered biweekly with Foodservice Supervisor for hot food menu items.
-Monitors and determines use of frozen leftovers.
-Person In Charge (P.I.C.) in absence of Supervisor. Responsible for schedule coverage all day
weekends and holidays, and part days when supervisor PTO.
PM Cook:
-Responsible for preparing hot food for supper meal including food for patients, appro
• 40
meals, café customers averaging 60, and catering which includes occasional hot food items.
-Person In Charge (P.I.C.) in absence of Supervisor and AM Cook weekends and holidays.
Developed 2/11
Updated 4/12, 4/14, 9/14, 1/16, 11/16, 6/17
Company
Carris Health has 16 convenient locations in West Central and Southwest Minnesota where you can access the specialized care you need, from surgery and rehabilitation to basic wellness check-ups. Whatever you need, we've got you covered.
Company info
- Website
- https://www.centracare.com/careers/
- Location
-
301 Becker Ave. SW.
Willmar
MN
56201
United States
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