Baker (April -October)

Stock Farm Club•Hamilton, MT

5d•Onsite

About The Position

The Baker is responsible for preparing a variety of desserts, pastries, and breads for a fine-dining establishment, catering, and poolside grill. This position will prepare all baked goods and confections and will coordinate the preparation and delivery of items with the Executive Chef/Executive Sous Chef.

Requirements

High School diploma or equivalent and two years’ experience as a commercial baker; OR Certificate or apprenticeship in culinary arts, pastry-making, baking, or relevant field and two years’ experience.
OR Current enrollment in formal culinary training program and participating in externship.
Ability to use basic food preparation equipment including large-capacity mixer, ice cream machine, convection oven, pizza oven, proofer, robo coupe or other food processor.
Ability to maintain attention to detail, knowledge of ingredients, and an aesthetic/artistic eye.
Adheres to state and local health and food safety regulations.
Knowledge of and ability to perform required role during emergency situations.
Ability to adjust recipes and measurements to meet varying needs (e.g., cut in half, increase by half, etc.)
Ability to employee effective time management and adjust actions/processes based on influencing factors and changes in orders, supply chain, or similar.
Ability to be flexible and adaptable in highly fluid and dynamic environment and to work independently, in a fast-paced, dynamic environment.
Ability to communicate effectively orally and in writing.
Ability to work with a team and interact with others in a professional and courteous manner.
Ability to appropriate and safely store cleaning solvent/solutions/material/supplies.
Ability to maintain the confidentiality of Stock Farm Club and member and guest information and to maintain professionalism and image of the Stock Farm Club.
Ability to lift to 50 pounds.
Possess a food handler certificate or be able to obtain such certificate within 30 days of employment.
Must be able to pass employment background check and motor vehicle record checks.
Must possess valid driver’s license in accordance with the laws of the State of Montana; must be insurable under the company’s auto insurance policy.
Must be able to work variable schedule or irregular hours to include last-minute scheduling needs/changes and working split shifts based on needs of the Club operations and scheduled events.
Must be able to work holidays, weekday, weekend, and evening hours as required.
Ability to work outside in adverse weather conditions as needed and to walk on uneven ground.
Ability to perform same-day travel on Stock Farm Property and within local geographic region.
General physical activities. Work involves sitting and walking; prolonged periods of standing; extensive use of arms and legs, stooping; pulling and pushing; kneeling, and bending; and safely lifting and carrying items up to 50 pounds.

Nice To Haves

One year experience as aa baker in a retail, club, hotel, restaurant or institutional setting.

Responsibilities

Assesses daily bakery needs with Executive Chef, and/or Executive Sous Chef.
Schedules production of bread, rolls, biscuits and muffins to maintain a proper inventory of freshly baked goods.
Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, French pastries and other bakery items.
Prepares and serves items in accordance with established recipe and presentation standards.
Responsible for operating with budgeted food cost guidelines under supervision of Pastry Chef or Executive Chef.
Review bakery needs for special events in conjunction with the Executive Chef/Executive Sous Chef as they occur.
Informs management of any problems concerning food quality production.
Assists the Executive Chef/Executive Sous Chef with daily quality control checks.
Assists with equipment evaluations.
Reports all maintenance and/or repair needs to Executive Chef.
Oversees pastry cart and buffet dessert table set-up and presentation.
Keeps walk-in and dry goods organized.
Sets-up, maintains, cleans and breaks down pastry station.
Notifies Executive Chef in advance of expected product shortages.
Keeps par stocks at proper levels and requisitions supplies as needed to prepare menu items.
Properly stores all food, which must be covered, dated and rotated daily to ensure proper portion control and quality.
Attends kitchen employee and staff meetings.
Performs other duties as assigned.