The Stray, LLC

4253 Division Ave S

Grand Rapids, MI 49548

 

Victoria LaTeano

team@thestraycafe.com

 

BAKER

 

COMPANY DESCRIPTION

The Stray is a music and arts cafe in Wyoming MI, promoting the local art scene in the West Michigan area. We have live music, art demonstrations, and an eclectic menu of food and coffee available in a relaxed cafe atmosphere. 

 

JOB DESCRIPTION

The Stray’s Baker will be responsible for preparing batches of pastries (cookies and scones, muffin batter), and desserts, as well as certain other menu items (soup, dips, spreads) that are made in advance.  Recipes will be provided and care must be taken to prepare them with accuracy and the goal of consistent taste and appearance.  Some tasks may be shared or juggled between baker(s) and other kitchen staff  based on varying daily demands. This could include taking inventory of prepared items or ingredients that may need to be re-ordered, and washing or putting away equipment. The Baker will also have opportunity to assist with the development of recipes. If you are passionate about baking and enjoy working with a tight-knit team, we would love to talk with you!

 

Hours: Part time, 20 hours/ wk

 

ELIGIBILITY AND PREFFERED SKILLS

  • Able to manage time and work independently

  • Familiar with basic baking and cooking fundamentals

  • Ability to follow recipes

  • Passionate about food and hospitality: appreciation for flavor, visual presentation and excellence

  • Basic math skills needed 

  • Basic computer skills is a plus, as recipes are kept and edited in spreadsheet format

  • Able to communicate and work respectfully and cooperatively with others in the kitchen.

  • ServSafe food handler certification is a bonus

  • Experience in a commercial kitchen setting is a bonus

  • Attention to detail

 

RESPONSIBILITIES

  • Ideally available Monday-Thursday mornings 7:15-12 pm

  • Prepare batters and baked goods according to The Stray’s recipes

  • Demonstrate standards of cleanliness in the kitchen

  • Assist with prep of menu items, including dips and quiche.

  • Follow health code guidelines and be conscious of cross-contamination, allergen risks, and temperature sensitive foods.

  • Daily clean up of equipment, pans, work stations and surfaces

  • Assist with recipe documentation

  • Give creative input on recipe development

 

PHYSICAL DEMANDS

  • Long periods of standing and moving around the kitchen

  • Demonstrating proper precautionary measures when working with heavy machinery

  • Occasional heavy lifting (50 lbs)