Overview:

$19.50 / hour

The Baker is responsible for preparing and producing baked goods and pastries to be served throughout the park as well as specific occasions.

Responsibilities:

• Conducts all baking and pastry production, including scaling, measuring, traying, rolling, baking, cooling, freezing, and general finishing.
• Adheres to established recipes and production guidelines, meeting all production requirements.
• Directs the activities of Assistant Bakers and Bakery Cleaning Assistants.
• Maintains inventories, including counting of ingredients, as well as establishing order amounts to maintain required product levels.
• Adjusts drafts or thermostatic controls to regulate oven temperature.
• Provides guest service according to Six Flags standards when serving the guest or working with subordinates, including initiating guest interactions, answering questions and giving directions.
• Maintains cleanliness and safety in assigned work area and performs all duties in compliance with Six Flags Safety guidelines and requirements and reports all unsafe or unusual conditions to supervision.
• Meets scheduling availability requirements, including nights, weekends, and holiday periods to meet business needs.
• Meets Six Flags attendance requirements as outlined in Six Flags attendance policies.
• Adheres to Six Flags Rules of Conduct including specific costuming and grooming standards as outlined in Employee Guidelines and other park/division specific policies and procedures.
• Other duties may be assigned.

Qualifications:

Education

High School Diploma or GED

Experience

6 Mos ‑ 1 Year Related Experience

Minimum Age

At Least 18 Years of Age

• Understanding of generally accepted industry standards as they relate to the preparation of bakery items, sweets, cakes, cookies, and related food items.
• Thorough knowledge of bakery ingredients and all related products.
• Ability to understand and follow bakery and pastry recipes and production guidelines.
• Ability to effectively operate equipment associated with the operation of a large volume production bakery, including mixers, rack ovens, dough cutters, proofer boxes, dough dividers, and work benches.
• Ability to work nights, weekends and holiday periods to meet business needs.
• Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

Certifications:

California Food Handlers Card