Lead Baker

TB ISLE RESORT LP•Aventura, FL

4h•Onsite

About The Position

The Lead Baker is responsible for the production of baked goods. He/she is responsible for bread product quality/ quantity and coordination of bread production as it relates to banquet and restaurant functions. The Baker must assist in developing new bread products (cakes, pastries, cookies, and other goods) for outlets and banquets and maintain quality and cost control.

Requirements

Professional demeanor appropriate for a luxury environment.
Able to handle a multitude of tasks in an intense, ever-changing environment.
Read Event Orders for all restaurant and banquet functions and maintain production accordingly
Food Safety certification is a plus.
Experience in a luxury hotel or a related field preferred.
Train all new Associates
High School diploma and/ or experience in a luxury hotel or a related field preferred.
Ability to communicate in the English language (Second language is a plus).
Knowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery.
Ability to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Able to work with and understand financial information and data, and basic arithmetic functions.
Physical agility and ability to move quickly in confined spaces.
Also requires standing/walking/reaching and bending throughout the shift.
Ability to push/pull/lift to 100 lbs.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.

Nice To Haves

Culinary certification or degree preferred and/or a minimum of 3 to 4 years of culinary experience.

Responsibilities

Follows Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Maintain an effective training program for all employees so that all their time can be productive.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Make pastry cooks aware of any special products needed for coming functions.
Daily check Event Orders for all bread-related food requirements.
Schedule bread production staff based on business demand.
Supervise preparation, quality, and quantity of all baked items; maintain quality standards within established guidelines.
Supervise cleaning and equipment maintenance in the Pastry Shop.
Provide special themed showpieces as required.
Provide own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.
Perform any other reasonable requests from management.