Baker

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OVERVIEW / BASIC FUNCTION

Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. A self- motivator and wonderful team leader

ESSENTIAL FUNCTIONS

• Maintain a high level of integrity with the staff, Lead by example. Set the standard by which all others should follow
• Must be available to work all shifts, be present and fully responsible for the department on chefs'' days off, and vacations
• Must be a great communicator, able to lead the team with and without a chef. Delegate, coach, and praise team accordingly
• Fully empowered to make decisions on quality, timing, and special requests
• Assist with scheduling to ensure proper coverage while meeting labor and quality standards.
• Create and maintain a professional and productive working relationship with all areas of resort
• Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner
• Assist with daily line-ups and conduct daily line-ups in chef''s absence. Take in active role in all meeting
• Ability to facilitate training new colleagues and assisting with cross training initiatives.
• Responsible for safety of the staff and guests, allergies, equipment training, time, and temperature control
• Maybe required to work a varying schedule and OT including overnight as the need arises.
• Be a liaison between the chefs and colleagues to build and maintain a highly motivated team
• Ensuring all staff follow posted recipes and pick up charts
• Responsible for assisting chefs on consistency of al stations/menu during service
• Ensure proper timing/pace during service to meet or exceed hotel standards
• Ability to order, or oversee the ordering of daily supplies
• Ability to create specials and communicate/taste/explain timely with the front of house
• Ensure all health department standards are being followed and coach accordingly when necessary
• Guests comment cards: meet or exceed agreed upon objectives, find innovative ways to positively affect

PRODUCT

• Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and dinner service.
• Operate, maintain and thoroughly clean kitchen equipment
• Date all containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and action to correct any food cost problems; control food waste, loss, and usage per policies

KNOWLEDGE AND SKILLS

• Experience with laminated doughs, brioche, puff pastry as well as savory breads such as focaccia and baguettes.
• Prepare and bake a variety of breads, pastries, and specialty items from scratch, following both classic recipes and seasonal creations.
• Manage dough preparation, proofing, and baking schedules to ensure consistent quality and freshness.
• Decorate and finish baked goods with precision and creativity.
• Maintain a clean, organized, and food-safe work environment in compliance with health and safety standards.
• Collaborate with the team to develop new menu items and improve existing recipes.
• Monitor inventory of baking ingredients and assist with ordering supplies.
• Proven experience as a baker in a commercial kitchen, bakery or restaurant.
• Strong knowledge of baking techniques, ingredient functions, and food safety practices.
• Ability to work early mornings and manage time effectively in a fast-paced environment.
• Creativity and a passion for experimenting with flavors, textures, and presentation.
• Attention to detail and pride in producing consistently high-quality products.
• Team spirit and a positive, collaborative attitude.

EDUCATION: High school education, culinary school preferred

EXPERIENCE: Minimum two years of pastry or related work experience. Advanced culinary knowledge is expected for this position. Working knowledge is learned on-the-job.

SALARY:

• 35.00 per hour

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