Job Title: Baker
Dept./Program: Elders' Program
Division: Tribal Programs
Reports To: Food Services Supervisor
52 weeks/year
Revision Date: 01/08/2021
Employment Status: Full Time
FLSA Status: Non-Exempt
Schedule: 40 hours/week
Preference: TERO Ordinance 2017-01, P.L. 93-638

Job Summary

The Baker is responsible for preparing fresh breads, rolls, desserts, and pastries daily in accordance with DEC and USDA guidelines.

Essential Functions

• Responsible for preparing and baking new products for menus on a rotating basis such as breads, rolls, pies, cakes, cookies and pastries.
• Sets time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions.
• Maintains adequate supply of all ingredients on hand and ensures proper storage and refrigeration.
• Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
• Performs as a team member within the kitchen, and when sharing workspace with the other staff.
• Assists with cleaning the kitchen (not to include the cooking appliances) wash dishes, sweep, mop, and remove garbage.
• Treats un'ina with respect and courtesy.
• Adheres to the Kenaitze Indian Tribes policies, procedures, and Tribal Court Codes to include but not limited to reporting in cases of suspected vulnerable adult, elder or child abuse or neglect and confidentiality.
• Ensures compliance with Tribal, federal, state, and local employment laws and regulations, Tribal policies and TERO ordinance

It is the intent of this job description to highlight the essential functions of the position; however, it is not an all-inclusive list. The incumbent may be called upon and required to follow or perform other duties and tasks requested by his/her supervisor, consistent with the purpose of the position, department and/or the Kenaitze Indian Tribe's objectives.

Working Conditions

Lifting Requirements

• Heavy work Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and /or up to 20 pounds of force constantly to move objects.

Physical Requirements

• Stand or Sit (Stationary position)
• Walk (Move, Traverse)
• Use hands/fingers to handle or feel (Operate, Activate, Use, Prepare, Inspect, Place, Detect, Position)
• Stoop, kneel, crouch or crawl (Position self (to), Move)
• Talk/hear (Communicate, Detect, Converse with, Discern, Convey, Express oneself, Exchange information)
• See (Detect, Determine, Perceive, Identify, Recognize, Judge, Observe, Inspect, Estimate, Assess)
• Taste/Smell (Detect, Distinguish, Determine)
• Pushing or Pulling
• Repetitive Motion

Hazards and Atmospheric Conditions

• Exposure to Fumes
• Exposure to Dust
• Chemical Hazards
• Exposure Extreme Temperatures
• Electrical Hazards
• Wet
• Noise
• Vibration
• Burn Hazards
• Mists or gases

OSHA Categories

• Category II Normal routine involves no exposure to blood, body fluid or tissue, but exposure or potential for exposure may occur

Equipment and Tools

• List Equipment used for job: Kitchen equipment and appliances
• Drives KIT or Personal Vehicle: No

Travel

• Local
• In-State

Qualifications

Education

• High School Diploma or General Education Degree (GED)

Experience

• Two (2) years' of baking experience.
• Experience working with the USDA, Child and Adult Food Program, or the National School Lunch Program.

License/Certification

• Food Worker Card required within 30 days of hire.
• Current First Aid & CPR Certification, or obtain within 90 days of hire.
• Current Alaska Driver's License and remain insurable by the Tribe's policy or obtain within 90 days of hire, or, with approval of the hiring manager, sign a *Memorandum of Understanding (MOU) in lieu of having a driver's license to perform the required duties of the position (If Applicable)

Special Skills

• Ability to lift 50 lbs.
• Basic computer skills.
• Good oral and written communication skills with staff and un'ina.
• Strong customer service skills.
• Availability to work occasional nights and weekends.
• Knowledge of and skill in ability to safely and effectively operate standard foodservice equipment

Preferred

• Food Protection Manager Certification
• Knowledge and experience working with cultural diversities