Baker (Morning Shift)

The Polo Club of Boca Raton•Boca Raton, FL

7d•Onsite

About The Position

Oversees preparation, plans and produces all baked artisan rolls, breads, and bakery products. Supports the culinary program by producing high quality breads, doughs, rolls, and pastries. Collaborates with the culinary and pastry teams in creating and maintaining a positive work environment by providing support on day to day responsibilities.

Requirements

Understands the science of bread, starters and dough lamination.
Ability to comprehend, follow, expand, condense, and create recipes and work with all products and food ingredients involved in established recipes.
Skilled in the production of croissants of varieties and authentic baguettes.
Bench talent to form, shape and create a diverse set of rolls and breads.
Ability to make, feed and have all-natural starters for bread production meet the highest quality standards.
Ability to plan and produce creative bread and bakery displays.
Ability to differentiate dates to ensure freshness of product and execute FIFO.
Requires knowledge of bakeshop machinery and baking procedures
Requires solid understanding of food preparation, ability to cook and work in a kitchen environment.
Performs the job functions with attention to detail, speed and accuracy.
Ability to be a clear thinker, remain calm and resolve problems using good judgment.
Ability to communicate well in English and in writing.
Ability to understand and carry out verbal and written instructions in English.
Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
Must be able to multi-task and work in a fast-paced environment.
Ability to stand on one place for extended periods of time.
Associate degree (AS) or equivalent from two-year college in baking, culinary diploma from a vocational school or culinary college in baking and pastry, or a two-year apprentice program in baking and pastry at an upscale property.
A minimum of three years working experience as a baker in a top-rated resort, boulangère/panettiere shop, club or hotel.
Ability to communicate well in English.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to calculate culinary business figures and amounts such as discounts, interest, commissions, recipe scaling, proportions, percentages and volume.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Basic computer skills.
Serve Safe certificate.

Responsibilities

Prepares all doughs and starters and provides quality products and service in all areas of baking production.
Prepares all doughs and a variety of baked goods based on proven recipes and methodology.
Produces natural starters and develops them on an ongoing basis as the foundations for breads; develops and feeds starters of sourdough, the biga and others.
Skilled in lamination of doughs and the variety of uses.
Monitors all mise en place to ensure it is completed per program standards.
Abides by all state sanitation/health regulations and food safety program requirements.
Reviews BEO’s with functions and events to plan production and schedule for the week ahead.
Works with all chefs to ensure their ordering process to the bake shop is done per standards.
Coordinates daily production and prep work for bakery.
Prepares and assures all standard production is met and special artisan items are ordered.
Establishes daily priority items based on needs and workload.
Ability to organize work; follow through and handle the workload variations in and off season.
Ensures that production schedule, assigned duties, and pars are sufficient to meet daily needs.
During season, serves as a lead role, assigns daily prep and production and provides coaching, direction, guidance, and training to the baking staff.
Communicates any changes to the requisitions as needed.
Ensures the bakery has the necessary tools, equipment and supplies.
Requisitions the required supplies for the daily tasks.
Ensures timely and accurate ordering.
Inspects the cleanliness, organization, and working condition of the bake shop, baking service area and workstations including all tools, equipment and supplies.
Rectifies any deficiencies.
Submits maintenance work orders and follows-up as necessary.
Collaborates with the Executive Chef, Pastry Chef and Purchasing Manager in the research and purchase of specialty items, artisan flours, and other ingredients as needed.
Meets with the Executive Chef for review of products, variety and direction.
Communicates with members, co-workers, management and the general public in a courteous and professional manner.
Conforms with and abides by all regulations, policies, work procedures and instructions.
Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
Performs other duties as assigned by the Executive Chef and Executive Pastry Chef.