Baker Faena Miami Beach- $2,000 Sign on Bonus

FAENA•Miami Beach, FL

2d•Onsite

About The Position

The Baker supports daily production of breads, pastries, and baked goods for Faena Hotel Miami Beach’s restaurants, in-room dining, banquets, and special events. Working under the direction of the Executive Pastry Chef, the Baker prepares items with precision, artistry, and consistency in keeping with the hotel’s culinary standards and commitment to creativity. Because the hotel does not have an in-house bakery, the Baker must organize and coordinate production efficiently within the main kitchen and shared pastry workspace. The role prepares a variety of fresh products daily while maintaining quality and presentation standards. Candidates must be flexible and willing to work primarily overnight shifts; schedules may vary with business needs.

Requirements

At least 2 years of professional baking experience in a luxury hotel or fine-dining environment.
Strong knowledge of classic and contemporary baking techniques.
Ability to work efficiently in a high-volume, multi-outlet operation without a dedicated bakery.
Excellent time management, organization, and attention to detail.
ServSafe or Food Handler certification required.
Flexible availability, including weekends and holidays, and willingness to work primarily overnight shifts.
Ability to lift and/or move up to 25 pounds; the role also describes medium work involving exertion of up to 50 pounds occasionally, 20 pounds frequently, and 10 pounds constantly.
Ability to move safely in uneven terrain or confined spaces and respond to dangerous situations.
Ability to remain stationary for 8 hours or more; walking and standing are required for the rest of the working day.
CPR and First Aid certified.

Nice To Haves

Formal pastry or baking education.

Responsibilities

Prepare and bake breads, pastries, doughs, and viennoiseries according to hotel standards and the Executive Pastry Chef’s direction.
Apply appropriate proofing, baking, and finishing techniques to ensure consistent quality and texture.
Execute daily production lists for restaurants, banquets, and in-room dining.
Adapt production schedules and methods to limited space and shared kitchen resources.
Label, date, and store baked goods according to HACCP and sanitation guidelines.
Maintain the freshness and visual appeal of baked goods served to guests.
Follow food safety, hygiene, and sanitation protocols.
Inspect ingredients and finished products for quality, consistency, and presentation.
Operate ovens, mixers, proofers, and other equipment safely.
Maintain a clean, organized, and efficient workstation.
Monitor inventory and promptly communicate shortages or quality issues.
Work with the Pastry team and Culinary leadership to meet daily production goals.
Support preparation of plated desserts, wedding cakes, and specialty items as needed.
Assist with tastings, events, and seasonal menu changes.
Coordinate with Purchasing and Receiving to support timely and accurate delivery of bakery supplies and ingredients.