Baker III - Full Time

Palms•Las Vegas, NV

1d•Onsite

About The Position

The Baker III prepares bakery and pastry items according to recipes, portion controls, presentation specifications, and bakery guidelines. The role requires basic knowledge of baking, mixing, knife handling, food safety, sanitation, food handling, and pastry production, including plating. The Baker sets up and breaks down the station, fulfills and organizes orders, labels and dates products, restocks items, and maintains the cleanliness and organization of work areas and kitchen storage spaces. The position works in a hotel or resort setting and involves communication with management and collaboration with the team. Additional responsibilities may be assigned by the Pastry Chef or Pastry Sous Chef.

Requirements

High school diploma or equivalent.
One year of baking experience.
Food Handler's Card.
Basic understanding of baking, mixing, knife handling, food safety, sanitation, and food handling procedures.
Basic knowledge of pastry production, including baking, mixing, and plating.
Ability to read, write, and communicate verbally in English.
Ability to take direction, learn, and work in a team environment.
Ability to work calmly and effectively under pressure; problem-solving ability; self-motivation and organization.
Commitment to quality service and basic knowledge of food and beverage concepts.
Ability to work assigned shifts, including weekends and holidays.
Ability to lift, carry, push, pull, or otherwise move objects weighing up to 50 pounds occasionally.

Responsibilities

Prepare food items as directed in a sanitary and timely manner.
Follow recipes, portion controls, and presentation specifications set by bakery management.
Set up and break down the station according to bakery guidelines and SNHD standards.
Ensure orders are fulfilled properly and placed in designated areas.
Label and date all products properly.
Restock items as needed throughout the shift.
Clean and maintain the work area and assist with cleaning, sanitation, and organization of the kitchen, walk-in coolers, and storage areas.
Use and maintain station equipment properly.
Communicate with management about issues or circumstances encountered throughout the day.
Perform additional responsibilities as requested by the Pastry Chef or Pastry Sous Chef.