Baker

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