Baker

What is in it for you: Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following:

· Plans production for the Baking department according to the needs of the Hotel in the absence of the pastry / or Executive Pastry chef.

· Demonstrates and uses proper time management skills.

· Trains the staff using the proper methods of production as approved of by the Executive Pastry Chef.

· Produces centerpieces (when required) in a timely manner using the following mediums: Salt Dough, Décor Dough, Dead Dough and the like.

· Training in the proper usage, Maintenance and Cleaning of all pastry equipment such as: Spatulas, Mixers, Various Knives, Blenders, Food Processors, Pastry Bags, Ovens, Sheeter, etc.

· Requisition supplies and equipment and sees that they are delivered and properly stored.

· Maintains production records.

· Participates in the Production of all items in the shop when required.

· Produces and supervises the production of all Baking items needed to maintain pastry shop mise en place levels.

· Maintain pastry shop in a clean and organized manner following Proper sanitation guidelines and trains the staff to do likewise.

· Properly stores unused ingredients for further use.

· To write a schedule when necessary and to follow the schedule as written for.

· Produces special occasion cakes when necessary.

· Maintain a personal log of approved formulas given to you by the Executive Pastry Chef / Pastry Chef.

Physical Aspects of Position (includes but not limited to):

· Constant standing and walking throughout shift

· Constant lifting and occasionally lifting up to 40 lbs

· Frequent kneeling, pushing, pulling, lifting

· Occasional ascending or descending ladders, stairs and ramps

· $38.29/ Hourly