Job Description

Job Description

Job Description

S N Y D E R ‘ S G A T E W A Y , I N C .

Breezewood Roaring Spring State College

JOB DESCRIPTION

Job Title: Dunkin Baker

Department: RS Dunkin

Reports To: RS General Manager

FLSA Status : Non Exempt

Prepared By: Julia Brulia

Prepared Date: April 15, 2024

Approved By: Steven Bittner, Owner

Approval Date: April 15, 2024

JOB SUMMARY

Properly prepares bakes, displays and packages food items according to franchise requirement, ServSafe sanitation guidelines and Company standards.

Show up to work on time; do the job you were hired to do; go home.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty in a satisfactory manner including being a great team player. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

ESSENTIAL DUTIES AND RESPONSIBLITIES

Be Adaptable: Be able to change your work pace based on business flow, preparation of increased business flow and the challenges of day to day business and without complaining to or criticizing anyone, especially customers/guests.

Be Communicative: Communicate with coworkers, management, vendors and customers/guests. Communication includes the words you use, your behavior/actions and your attitude. Listening is a big part of communication.

Be Competent: Learn all aspects of your job and do it well. The more team players that are competent, the stronger you are and the stronger your department is.

Be Dependable: Show up for work on time; do not call off work unless absolutely necessary; if it is necessary to call off, get your shift covered. It is your job and not someone else’s responsibility to get your replacement.

Show Enthusiasm: Put your best attitude forward at work. Your attitude will attract or detract others. If you have a bad attitude, you will be sent home.

Practice Our Mission Statement: To provide SUPERIOR customer service and quality products in a clean & friendly atmosphere. If you can do these four things, you are on your way to big successes in your job.

Be Prepared: Showing up for work on time includes showing up prepared to work which includes being appropriately dressed. Once at work, prepare your work station, get informed of any changes or notices for the day and before you leave your shift, prepare for the person replacing you.

Be Self-Improving: Opportunities may be offered for you to participate in class room trainings. If your goal is to grow both personally and in your job, take full advantage of the training opportunities presented to you. The more you grow as a person and coworker, the more valuable you are to yourself and others.

Be Solution Oriented: Everyday we have to solve problems at work. Problems are opportunities to change something that may not be working properly or that can be improved. Focus on solving a problem, not avoiding it by talking about it with no action.

1st Job Task Priorities :

• Demonstrates a complete understanding of menu items.

• Prepares, bakes and decorates food items following established recipes; franchise requirements; ServSafe guidelines; established menu; and Company standards.

• Displays food items according to franchise requirements.

• This position may require working alone most of the work night and self-managing and monitoring time to complete work tasks.

• Minimizes participation of non work related restrictions that prevent work tasks from being accomplished. Does not participate in drama.

Job Responsibilities

• Uses appropriate measuring and portion controls limiting waste.

• Maintains a clean work area while baking and preparing foods, especially in raw state.

• Assists coworkers when needed.

Safety

• Practice and maintain a safe work environment during shift (i.e. clean and dry floor, clean work space, etc.).

• Properly use and maintain appropriate Personal Protective Equipment (PPE) for work tasks.

• Report all incidents, injuries and safety hazards immediately to manager, assistant manager or supervisor no matter how small it may seem.

• Sweep and mop floors as needed or assigned. Take care of emergency spills immediately using wet floor signs.

• Uses Safety Data Sheets (SDS); knows what SDS are and where to find them.

Communication

• Communicates regularly with department Manager, Assistant Manager, Supervisor and coworkers regarding tasks and updates on bake status.

• Work and communicate cooperatively within team unit and overall department team. Minimize participation of non work-related distractions that prevent work tasks from being accomplished.

• Report damaged equipment, fixtures, etc. to Manager, Assistant Manager or Supervisor.

• Report all incidents, injuries and safety hazards immediately to Manager, Assistant Manager or Supervisor no matter how small it may seem.

• Avoid talking with coworkers about other coworkers.

Teamwork

• Assist helping other coworkers and training new team members as needed-- setting the example for teamwork.

• Participate in company sponsored Team Player training.

Misc.

• Responsible for reading & abiding by the Team Member Handbook.

• Perform all other job duties as requested, but not listed above. Such tasks may be required on a regular, occasional or infrequent basis in order to fulfill necessary functions of the job.

• Other duties as assigned.

SUPERVISOR RESPONSIBILITIES

There are no supervisory responsibilities for this job.

EDUCATION & EXPERIENCE

High School diploma or general education degree (GED). Experience in food service preferred.

CERTIFICATES, LICENSING, REGISTRATIONS

ServSafe certification preferred, but not required.

LANGUAGE SKILLS

Activity

Frequency

EXAMPLES OF TASKS

Read

100%

Recipes; schedules; meeting and training notices; SDS Sheets, etc.

Interpret Documents

75%

Computer screen; directions; instructions

Write

75%

Correspond with management; days off requests; etc.

Speak

100%

Communicating with guests, coworkers & management; giving directions to customers

MATH SKILLS

Activity

Frequency

EXAMPLES OF TASKS

Add & subtract

75%

Cleaning supply preparation; inventory

Multiply & divide

75%

Cleaning supply preparation; inventory

Discounts

50%

Vendors, guests, team members, etc.

Measurements

50%

Preparing recipes; cleaning supply orders & inventory

Fractions

25%

Cleaning supply orders & inventory

REASONING ABILITY

Activity

Frequency

EXAMPLES OF TASKS

Solve practical problems

100%

Solve a customer’s problem if dissatisfaction occurs. May need to have approval of management.

Decision Making

100%

Come to work with a positive attitude.

SENSE OF URGENCY GUIDELINES

Few guests in dining areas (1-3)

Some guests in dining areas (4-7)

Dining area partially full (8-11)

Dining area full

(12 or more)

Normal Pace

Fast Pace

Faster Pace

Fastest Pace

WORK ENVIRONMENT

Activity

Frequency

EXAMPLES OF TASKS

Exposure to fumes or airborne particles

40%

Cleaning supplies; cooking processes

Outside weather conditions

10%

Outdoor catering or other event; salting / shoveling sidewalks

Wet or humid conditions

5%

Outdoor catering or other event; cooking areas

Moving mechanical parts

25%

Dishwashing equipment; food slicers & cutters

High, precarious places

5%

Use of ladder or step stool.

Toxic or caustic chemicals

25%

Ammonia; bleach; cleaning products

Extreme cold

5%

Salting or shoveling sidewalks; freezer and cooler for inventory and inspections

Extreme heat

25%

Kitchen areas; hot weather

Electrical shock and vibration

10%

Equipment

Noise Level

Low to Medium

Equipment; Busy dining room

PHYSICAL DEMANDS

Activity

Frequency

Examples of Tasks

Standing

100%

Performing tasks.

Walking

90%

Clean dining area.

Sitting

0%

All tasks are standing

Reading

100%

Preparing recipes; correspondence other M/S; team member requests, customer requests

Lifting

75% up to 10 lbs

Food items; supplies; garbage

Lifting

50% up to 25 lbs

Food items; supplies; garbage

Lifting

25% up to 50 lbs

Supplies; garbage

Carry

100% up to 10 lb

Supplies; garbage

Carry

50% up to 25 lbs

Food items; supplies; garbage

Carry

25% up to 50 lbs

Food items/dishware; supplies; garbage

Reaching

20%

Clearing tables; top of shelves

Bending

25%

Picking up items on floor

Use of Hands or Arms

90%

Food prep; computer screen; typing

Pushing

70%

Broom/mop

Climb or Balance

25%

Clearing tables; wiping seats; cleaning

Stoop, Kneel, Crawl

25%

Cleaning tables; wiping seats; sweeping

Talk

75%

Conversing with guests; team members& management team

Hear

75%

Listening to guests; team members & management

Smell

50%

Food items; cleaning supplies

Taste

50%

Testing food items

Close Vision

75%

Tables; dining areas; work areas

Distance Vision

50%

Identify tables needing serviced

Color Vision

15%

Dirty tables; clean dishware

Peripheral Vision

50%

Observe surroundings; guests needs

Depth Perception

20%

Observe surroundings; guest needs

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