JOB DESCRIPTION

POSITION TITLE	Baker	DEPARTMENT	Back of House
REPORTS TO	Sous Chef	LICENSING LEVEL
SALARY GRADE	NE04	FLSA STATUS	Non-Exempt

POSITION SUMMARY

Under the direct supervision of the Sous Chef, contributes to the efficient daily operation of Food & Beverage activities by creating, developing, and implementing new desserts and creative menu items, and by assuring top quality and consistency of pastry products produced and served, in accordance with the established policies and procedures of the Shoshone-Bannock Casino Hotel. Maintains professionalism in all interactions with internal and external customers.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

ESSENTIAL DUTIES & RESPONSIBILITIES

ESSENTIAL DUTIES & RESPONSIBILITIES
Ensures production of fresh pastries, desserts, and bread.
Completes set up, clean up, and organization of bakery and pastry areas.
Follows recipes and presentation specifications.
Assists with development of standardized recipes.
Demonstrates continuous effort to improve operations, decrease turnaround time, streamline work processes, and maintain quality standards.
Maintains kitchen food inventories.
Cleans and restocks equipment and workstations.
Attends and participates in regularly scheduled staff meetings.
Ensures compliance with health, sanitation, safety, and customer service policies and procedures.
Contributes to a team effort and accomplishes related results as required.
Performs other duties as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES

Knowledge of:

Food safety policies, practices and standards.
Food preparation methods and techniques.
Inventory control.
Customer service standards.

Skill in:

Operating professional kitchen equipment, including mixers, blenders, ovens, and dough sheeters.
Operating various word-processing, spreadsheets, and database software programs in a Windows environment.
Analyzing problems, projecting consequences, identifying solutions, and implementing recommendations.
Handling multiple tasks simultaneously.
Providing exceptional customer service.

Ability to:

Read and follow recipes.
Communicate efficiently and effectively both verbally and in writing.
Interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
Analyze situations and adopt appropriate courses of action.
Establish and maintain professional relationships with the public and co-workers.
Make solid decisions and exercise independent judgment.
Demonstrate professionalism at all times.
Demonstrate sensitivity to the needs of guests.
Remain calm in emergency or crisis situations.
Handle multiple tasks and meet deadlines.
Work independently with minimal supervision.
Adapt to varying situations.
Work in a fast-paced environment and meet deadlines.
Uphold strong ethics and integrity.

MINIMUM QUALIFICATIONS

High School Diploma or GED.
Two (2) years of pastry and bakery production experience preferred.
A combination of relevant education and related work experience may be considered.
Must be able to successfully pass a background screening / investigation according to the established requirements below.Tribal and Native American preference shall apply to all positions.

CERTIFICATIONS, LICENSES, AND/OR REGISTRATIONS

Must obtain and maintain Food Handler’s certification.
Must be able to submit supporting documentation of education and training to support qualifications.

Background Investigation Requirements

Pre-employment drug screen
Personal reference check and employment verification
Federal, State, and/or tribal criminal history backgrounds will be conducted

PHYSICAL DEMANDS

While performing the duties of this job, the employee regularly is required to stand; walk; use hands to manipulate, touch, or grasp; reach with hands or arms; taste or smell; and talk or hear. The employee occasionally is required to sit; stoop, kneel, crouch, or crawl; use a computer and cellphone/telephone; and lift up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee may occasionally be exposed to dust, fumes, airborne particles, allergens, and/or second-hand smoke; and hostile, offensive, and / or violent individuals.

WORK ENVIRONMENT

Work is generally performed in a commercial production kitchen setting with a moderate and occasionally high noise level. Evening and/or weekend work may be required. Tight time constraints and multiple demands are common. Travel may be required for training, meetings, conferences, presentations, and other events.

Updated 7/23/2026

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Baker