Lead Baker (Overnight)

Fort Lauderdale, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $12.00 - $16.00

Benefits

Group medical insurance

Dental Insurance

Vision Insurance

Life insurance

Disability Benefits

Pre-tax flexible benefit plan for healthcare and dependent care reimbursement

Employee assistance program

Paid Time Off

Sick Time

401k plan with a company match

Complimentary team member meals

Complimentary room nights at CoralTree Hospitality managed properties

Job Description

Pier Sixty-Six Resort stands as South Florida's beacon of hospitality, making a grand return to Fort Lauderdale with a commitment to delivering unparalleled luxury experiences. Set amid a lush 32-acre waterfront enclave, the resort is celebrated for its comprehensive offerings that blend sophistication with comfort. This distinguished luxury resort boasts 325 guest rooms, suites, and villas, alongside an exclusive collection of 91 Private Resort Residences. Guests are treated to an extensive selection of 12 exceptional restaurants and lounges, a state-of-the-art luxurious spa, curated pool options, and a scenic waterfront promenade featuring retail and dining outlets. Every corner of Pier Sixty-Six... Show More

Job Requirements

1-3 years’ experience as a baker at a quality style hotel or restaurant
food handling certificate
high school diploma or equivalent vocational training certificate
certification of culinary training or apprenticeship
fluency in English both verbal and non-verbal
ability to input and access information in property management system/computers/point of sales system
previous guest relations training
artistic talent
exert physical effort in transporting (50 pounds)
endure various physical movements throughout work areas
remain in stationary position for 4 to 6 hours throughout work shift
satisfactorily communicate with guests, management, and co-workers
provide legible communication
comprehend and follow recipes
expand/condense recipes
perform job functions with attention to detail, speed, and accuracy
prioritize and organize
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand guest’s service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
ascertain departmental training needs and provide such training

Job Qualifications

1-3 years’ experience as a baker at a quality style hotel or restaurant
food handling certificate
high school diploma or equivalent vocational training certificate
certification of culinary training or apprenticeship
fluency in English both verbal and non-verbal
ability to input and access information in property management system/computers/point of sales system
previous guest relations training
artistic talent
exert physical effort in transporting (50 pounds)
endure various physical movements throughout work areas
remain in stationary position for 4 to 6 hours throughout work shift
satisfactorily communicate with guests, management, and co-workers
provide legible communication
comprehend and follow recipes
expand/condense recipes
perform job functions with attention to detail, speed, and accuracy
prioritize and organize
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand guest’s service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
ascertain departmental training needs and provide such training

Job Duties

develop and maintain positive working relationships with the pastry team and collaborate to achieve shared goals
maintain complete knowledge of and comply with all departmental policies/service procedures/standards
prepare and bake breads, viennoiseries, and specialty pastries, including handling doughs, fillings, proofing, baking, and decorating, while following recipes, quality standards, and food preparation checklists
test pastries for proper baking, ensure proper portioning, presentation, and garnishing, and monitor food quality and portions throughout the shift
safely use baking tools, equipment, and appliances, and ensure compliance with food safety and hygiene procedures
maintain complete knowledge of correct maintenance and use of equipment
anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day
resolve guest complaints, ensuring guest satisfaction
monitor and maintain cleanliness, sanitation, and organization of assigned work areas
maintain accurate inventory levels by regularly tracking and ordering ingredients, ensuring all necessary supplies are available for daily production
ensure consistent production levels by following established schedules and recipes, adjusting output as needed to meet demand and minimize waste
maintain and strictly abide by state sanitation/health regulations and hotel requirements
meet with chef/sous chef to review assignments, anticipated business levels, changes and other info pertinent to job performance
complete opening duties including setting up workstation, inspecting tools and supplies, checking schedules and pars, prioritizing items, requisitioning supplies, transporting supplies from storeroom, starting prep work
prepare and produce bread menu items for restaurants, room service, and banquets following recipes and yield guides
produce banquet and buffet centerpieces and display attractively
inform chef on duty of shortages before items run out
maintain proper storage procedures
minimize waste to attain forecasted food costs
inform pastry chef of excess items used in daily specials
disinfect and sanitize cutting boards and worktables
transport empty, dirty pots and pans to pot wash station
direct and assist stewards for efficient cleanup
breakdown workstation and complete closing duties including returning food items to proper storage, rotating product, wrapping, labeling, organizing storage, cleaning prep areas, returning utensils/equipment, icing down hot items, turning off equipment not needed, restocking depleted items, and reviewing work status with chef before leaving

Job Location

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