Baker 2

Four Seasons Hotels and Resorts•Orlando, FL

5d•Onsite

About The Position

Four Seasons Resort Orlando at Walt Disney World Resort is seeking a passionate pastry professional to join its luxury hotel pastry team. The ideal candidate has 3–5 years of baking or pastry experience, strong attention to detail, and a commitment to consistency, quality, and exceptional guest experiences. The Baker 2 prepares breads, pastries, and other baked goods for scheduled production, banquet events, and outlet needs. The role follows standardized recipes, refined techniques, and luxury presentation standards while emphasizing freshness, efficiency, and waste reduction. The Baker 2 also maintains equipment and a clean, safe work area; follows food safety, hygiene, labeling, dating, and storage protocols; monitors production needs and inventory levels; and supports food cost control. The position requires schedule flexibility, including early mornings, weekends, and holidays, and the ability to work effectively in a fast-paced hospitality environment. Candidates must be fluent in English and have legal authorization to work in the United States.

Requirements

3–5 years of baking or pastry experience.
Ability to work flexible schedules, including early mornings, weekends, and holidays.
Ability to perform in a fast-paced, high-standard hospitality environment.
Strong commitment to cleanliness, organization, and food safety.
Effective time management and ability to work independently and as part of a team.
Ability to remain composed under pressure and adapt to changing operational needs.
Professionalism, reliability, and pride in craftsmanship.
Fluency in English.
Legal authorization to work in the United States.

Responsibilities

Prepare breads, pastries, and baked goods according to production schedules, banquet event orders, and outlet needs.
Follow standardized recipes, refined techniques, and presentation standards to ensure consistent quality.
Prepare items in advance with a focus on freshness, efficiency, and waste reduction.
Operate, maintain, and clean kitchen equipment in accordance with safety and sanitation standards.
Follow food safety, hygiene, labeling, dating, and storage protocols.
Monitor par levels and production needs, coordinate preparation, and proactively communicate shortages.
Store and rotate products according to FIFO and quality standards.
Support food cost control through mindful production and efficient ingredient usage.