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Baker Full Time at Creative Dining Services
Orange City, Iowa, United States -
Full Time

Start Date

Immediate

Expiry Date

24 Sep, 26

Salary

18.0

Posted On

26 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Production, Recipe Adherence, Batch Cooking, Seasoning, Food Safety, Nutritional Planning, Time Management

Industry

Hospitality

Description
Creative Dining Services [http://www.creativedinining.com] at Northwestern College in Orange City, Iowa is looking for a Full Time Baker. The Baker works within the Dining Services Department to ensure that high quality, properly seasoned, nutritious food is being provided throughout the operation, in a fiscally responsible and safe manner. Works cooperatively as a valued member of the dining services team, assisting with any aspect of the dining services program necessary.   Core Responsibilities * Time food production such that all food is ready at the time of service * Prepare food items according to established recipes and menus in a manner in which preserves food freshness, quality and appeal * Utilize batch cooking techniques to avoid over or under production The ideal candidate will have: * Minimum of 2 years cooking experience * High School diploma or equivalent preferred but not required * ServSafe Certification We Offer: * Competitive pay and bonus opportunities * Medical, dental, and vision insurance * 401(k) with a company match * Paid time off And much, much more! About Creative Dining Services Creative Dining Services partners with college, universities, Fortune 100 companies, full-service senior living communities, conference centers and K-12 schools and camps to provide a different kind of hospitality and facility management services experience – one that’s fun, innovative, and focused on your community. Why? Because that’s how it should be. Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!
Responsibilities
The Baker is responsible for preparing high-quality, nutritious food according to established recipes and menus. They must time production to ensure food is ready for service while utilizing batch cooking techniques to minimize waste.