Baker

Four Seasons Hotels and Resorts•Palm Beach, FL

14d•Onsite

About The Position

The Baker prepares a variety of breads, pastries, desserts, and specialty baked items in accordance with production schedules, banquet requirements, and daily service needs. The role supports resort-wide culinary operations while maintaining high standards of food quality, sanitation, organization, and efficiency. The Baker is part of the Pastry team and reports to the Pastry Chef.

Requirements

High school diploma, culinary school education, or equivalent experience.
Minimum of 3–5 years of professional baking and pastry experience.
Advanced knowledge of baking, pastry production, food preparation, and presentation techniques.
Strong understanding of doughs, breads, pastries, and specialty baked products.
Ability to work independently while managing production schedules and priorities.
Strong attention to detail and commitment to product consistency.
Proficient knife skills and ability to multitask in a fast-paced environment.
Ability to operate and maintain commercial bakery and kitchen equipment.
Knowledge of food safety and sanitation standards.
Strong communication and teamwork skills.
Ability to obtain required food handling and sanitation certifications.
Valid authorization to work in the United States at the time of application.

Responsibilities

Prepare breads, pastries, specialty baked goods, and other bakery items according to established recipes and quality standards.
Complete daily mise en place and station setup for breakfast, lunch, dinner, and banquet production.
Ensure consistency in presentation, taste, texture, and overall product quality.
Monitor inventory levels and assist with ordering and stocking bakery ingredients and supplies.
Label, date, store, and rotate products to maintain freshness and food safety standards.
Operate, maintain, and properly clean bakery and kitchen equipment, including ovens, mixers, slicers, and related tools.
Contribute to menu development and help create specialty baked goods for seasonal offerings, events, and dietary needs.
Support food cost control initiatives by minimizing waste and maximizing product utilization.
Train, mentor, and support junior pastry and bakery team members.
Maintain a clean, organized, and sanitary workstation throughout each shift.
Collaborate with Pastry, Culinary, and Food & Beverage teams to support operational needs.
Follow food safety, sanitation, workplace safety, and Four Seasons standards and procedures.