Baker I | Montage Palmetto Bluff

Montage International•Bluffton, SC

12d•Onsite

About The Position

The Baker I role is responsible for preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and direction from the pastry leadership team. This role will report to the Executive Pastry Chef and will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.

Requirements

Certified level cook and/or experience in food production and/or preparation.
Minimum of 2 year baking experience
Food Handlers permit
Must be able to speak, read, write and understand the primary language(s) used in the workplace
All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties

Nice To Haves

Luxury hotel experience strongly preferred
High school or equivalent education
Associate Degree in Baking and Pastry Arts
Artisan Bread Experience
Knowledge of Baking Trends and Modern Baking Methods
Continuing education in Baking

Responsibilities

Passion for the baking field.
Maintaining the highest level of execution and food quality, while following timelines and BEO’s.
Preps, prepares, and executes all menu items to specification and follows directions of pastry leadership team daily.
Compliance with all food safety rules & regulations under HAACP, servsafe & state ordinance.
Work station and storage areas must be kept clean and organized at all times.
The Baker I must inspect all food products to maintain proper appearance, colors and appeal.
All prepared food must be stored in proper containers or wrapped, labeled & dated
Advanced understanding of baking math
Advanced understanding of baking & pastry skills: Mothers/starters, laminated doughs, different cuts/shapes of laminated doughs, straight or direct doughs, sponge doughs, fermented doughs, yeasted breads, quick breads, muffins, coffee cakes & donuts
Advanced understanding of baking times/temperatures for different products
Responsible for mixing, fermenting, shaping, proofing, scoring, baking and cooling breads.
Assist Head Baker with recipe development, daily ordering, menus, organize and prioritize daily production