This includes, but is not limited to: flipping pans, discarding old mise en place, scrubbing down all surfaces and cooking equipment, replacing any foil as necessary, vacuuming and rolling up rugs, sweeping floors and under equipment, scrubbing and mopping floors, taking out any trash in food prep areas, and ensuring all equipment is turned off properly put away. The overall objective and purpose of the Pastry/Baker position is to manage and execute their production schedule, with a focus on high-quality and timely food, in addition to maintaining their station and work area.