Lead Baker | Montage Palmetto Bluff

Montage International•Bluffton, SC

About The Position

The Lead Baker is responsible for prepping, preparing, and executing all menu items to specification and follows directions of Executive Pastry Chef daily. Follows all hotel policies and procedures. All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties.

Requirements

High school degree required or GED equivalent
Extensive baking experience and ability
Ability to read recipes and follow directions
Ability to efficiently and safely handle knives, pots, pans, and kitchen equipment such as slicers, grinders, choppers, and mixers
Visual acuity for near, depth, and color perception, reading menus and writing orders, and checking appearance of all food products
Able to demonstrate culinary techniques such as cutting, cooking principles, plate presentations and proper sanitation and safety practices
Two years of previous restaurant cooking experience in a high end restaurant, or educational equivalent
Positive personality and good interpersonal skills for interfacing with members, guests, and staff
Ability to make sound, common sense, and rational decisions in performance of duties
Speak, read, and write the primary language (English) spoken in the work environment
Must be available to work all shifts, including weekends and holidays
Walking and standing are required throughout the working day; the length of time of these tasks may vary from day to day and task to task.
Occasional environmental exposures to cold, heat, and water.
The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

Responsibilities

Preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and directions
Be responsible for producing all morning pastries for event and outlets.
Delivering product to outlets and events as needed.
Train new associates and interns on the breakfast station.
Assist with bread production: dough mixing, forming and baking.
Maintaining station pars and forecasting product needed for large events.
Prepare food items with quality and consistency.
The work station must be set up based on menu items, banquet event orders and specials, and ensures all equipment is ready for the shift.
At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized.
The pastry cook must inspect all food products to maintain proper appearance, colors and appeal.
All food storage must be in proper containers in refrigerators and freezers, to maintain freshness