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 :
Job Responsibilities
Safety
Communication
Teamwork
Misc.
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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