Baker

Summary

**As Providence Health Care prepares for the opening of the New St. Paul's Hospital, some aspects of this position may evolve during the transition period. While the overall nature of the role is expected to remain substantially the same, operational requirements may result in adjustments to scheduling, FTE, unit assignment, site or other operational details.**

 

JOB SUMMARY:Within the context of a patient/resident/client and family centered model of care and, in accordance with the Mission, Vision and Values, and strategic directions of Providence Health Care (PHC), the person promotes a safe, respectful, and civil working environment for patients, residents, families, visitors and staff. Under the general supervision and direction of the Manager, Food Services or designate, the Baker I bakes a variety of food items from prepared mixes such as bread, pastries, cakes and cookies. Carries out responsibilities in accordance with safety standards/practices and health and safety requirements.QUALIFICATIONS:EducationGraduation from a recognized program in baking plus one years' recent, related experience or an equivalent combination of education, training and experience. Food Safe Certificate Level 1.Skills and AbilitiesAbility to communicate effectively both verbally and in writing. Ability to deal with others effectively. Physical ability to carry out the duties of the position. Ability to organize work. Ability to operate related equipment.Prepares baked food items from prepared mixes by methods such as assembling, measuring and mixing ingredients, kneading, rolling and cutting; bakes food items such as pastries, bread, cakes and cookies; tests baked items for palatability and temperature and adjusts accordingly. Controls portioning of baked food items to ensure recipe yield meets assigned quantity quotas; evaluates baked food items being served to ensure established standards of quality and quantity are maintained. Operates related equipment such as mixers, toasters, garburator, and gas range/oven. Maintains established food rotations in storage in order to minimize spoilage and waste. Retrieves and returns items to fridge. Replenishes supplies as required. Cleans items such as dishes, pots, pans, and utensils by methods such as washing and scrubbing, loading, unloading, and operating the dishwasher. Keeps equipment and cooking areas clean such as stoves, ovens, tables and countertops. Performs duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS). Reports injuries and safety hazards to Manager or designate immediately. Assigns work tasks to Dietary Aides as required. Performs other related duties as assigned.

Job Accuracy Posting Flag

The hours of work, including start and stop times, days off, work area and work site may be subject to change consistent with operations requirements and applicable provisions of the Collective Agreement and statutes. **Testing may be required. ***A criminal record check may be required