Catering Production at Corner Bakery - 1640

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Catering Production

Corner Bakery - 1640

Catering Production

Corner Bakery - 1640

Part Time

Full Time

To be discussed

Catering Production

Corner Bakery - 1640

Part Time

Full Time

To be discussed

Skills

Casual Dining Experience

Description

Catering Production Job Demands

Job Description:
Reviews prep sheets for food preparation. Prepares food as required. Works FOH / BOH duties as required. Responsible for clean up.

Essential Functions: 

Reviews prep sheets for food preparation
Begins and completes baking/food preparation.
Assembles catering food in baskets, trays and bowls
Makes deliveries / by vehicle and or by foot as assigned 
Responsible for breakfast and lunch preparation 
Works FOH or BOH as required (see secondary functions below). 
Responsible for clean up duties 
Empties trash as required

Secondary Functions:

Expo duties*
Cashier*
Dishwasher*
Line Cook*
See job demand sheets for details

Physical Demands /Requirements:
1. Average hours per week: 20 - 29
2. Shift: Open / Mid
3. Percentage of time during the normal work day the employee is required to: (occasionally 1-33%; frequently 34-66%; continuously 67-100%)

Demand	Percentage of time required during normal work day	Maximum consecutive time during the normal workday for each activity
Sit	40%	30 min.
Stand	60%	420 min.
Walk	20%	10 min.
Lift	20%	<1 min.
Squat	5%	<1 min.
Bend	30%	<1 min.
Twist	1%	<1 min.

Crawl

<1 min.

Kneel	1%	<1 min.
Drive	10%	20 min.
Climb	0%	0 min.
Reach above shoulder	10%	<1 min.

4. Weight required to be lifted each normal work day (Occasionally 1-33%; frequently 34-66%; continuously 67-100%)

	Not required	Occasionally	Frequently	Continuously
Up to 10 lbs			X
Up to 20 lbs		X
Up to 35 lbs		X
Up to 50 lbs		X
Up to 75 lbs	X
Up to 100 lbs	X
Over 100 lbs	X

5. Describe and explain the lifting and carrying requirements.

Lift and carry food trays/baskets

Lift and carry ingredients

Lift and carry grocery stock

6. Repetitive use of hands:

	Not required	Occasionally	Frequently	Continuously
Finger grip				X
Power grip		X
Fine manip		X

7. Describe fine manipulation (e.g. weight, size, etc):

Operate cash register (point of sale)

Tying baskets

Manipulate currency

Writing, Calculator

8. Sensory requirements:

Speech X	Vision X
Smell X	Touch X
Hearing X

9. Environmental factors of each workday:

Time spent:	Inside 80%	Outside 20%
Temperature:	Normal range X	Extreme cold X	Extreme heat X
Humidity:	Normal range X	Humid X	Dry

Atmosphere:

Fumes/gas X

Odors X

dust

10. License or Certificate required:

Valid driver’s license. Proof of insurance (if required to driver personal or company vehicle while

conducting company business). Valid SSN

11. Experience or Training required:
Must complete internal 2 week training. Must pass MVR.

Reviews prep sheets for food preparation
Begins and completes baking/food preparation.
Assembles catering food in baskets, trays and bowls
Makes deliveries / by vehicle and or by foot as assigned 
Responsible for breakfast and lunch preparation 
Works FOH or BOH as required (see secondary functions below). 
Responsible for clean up duties 
Empties trash as required

Secondary Functions:

Expo duties*
Cashier*
Dishwasher*
Line Cook*
See job demand sheets for details

Demand	Percentage of time required during normal work day	Maximum consecutive time during the normal workday for each activity
Sit	40%	30 min.
Stand	60%	420 min.
Walk	20%	10 min.
Lift	20%	<1 min.
Squat	5%	<1 min.
Bend	30%	<1 min.
Twist	1%	<1 min.

Crawl

<1 min.

Kneel	1%	<1 min.
Drive	10%	20 min.
Climb	0%	0 min.
Reach above shoulder	10%	<1 min.

4. Weight required to be lifted each normal work day (Occasionally 1-33%; frequently 34-66%; continuously 67-100%)

	Not required	Occasionally	Frequently	Continuously
Up to 10 lbs			X
Up to 20 lbs		X
Up to 35 lbs		X
Up to 50 lbs		X
Up to 75 lbs	X
Up to 100 lbs	X
Over 100 lbs	X

5. Describe and explain the lifting and carrying requirements.

Lift and carry food trays/baskets

Lift and carry ingredients

Lift and carry grocery stock

6. Repetitive use of hands:

	Not required	Occasionally	Frequently	Continuously
Finger grip				X
Power grip		X
Fine manip		X

7. Describe fine manipulation (e.g. weight, size, etc):

Operate cash register (point of sale)

Tying baskets

Manipulate currency

Writing, Calculator

8. Sensory requirements:

Speech X	Vision X
Smell X	Touch X
Hearing X

9. Environmental factors of each workday:

Time spent:	Inside 80%	Outside 20%
Temperature:	Normal range X	Extreme cold X	Extreme heat X
Humidity:	Normal range X	Humid X	Dry

Atmosphere:

Fumes/gas X

Odors X

dust

10. License or Certificate required:

Valid driver’s license. Proof of insurance (if required to driver personal or company vehicle while

conducting company business). Valid SSN

11. Experience or Training required:
Must complete internal 2 week training. Must pass MVR.

Catering Production

Skills

Casual Dining Experience

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494 N Stephanie St, Henderson, Nevada 89014, United States

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