Lead Baker (Overnight)

Hollywood, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $12.00 - $16.00

Work Schedule

Standard Hours

Benefits

Group medical

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Flexible spending account

Employee assistance program

Paid Time Off

401k plan

Complimentary team member meals

Complimentary room nights at CoralTree Hospitality managed properties

Job Description

Pier Sixty-Six Resort, located in Fort Lauderdale, South Florida, is a premier luxury hospitality destination renowned for its uniqueness and exceptional service. As a beacon of hospitality in the region, the resort combines the charm of the famed superyacht marina with breathtaking waterfront views, including the iconic spires of the rotating Pier-Top lounge. The resort is a sprawling 32-acre enclave featuring 325 guest rooms, suites, and villas, alongside an exclusive collection of 91 Private Resort Residences. Discerning guests and residents can enjoy fourteen world-class dining venues, including 12 restaurants and lounges, a luxurious spa, various curated pool options, and a... 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

Job Qualifications

Fluency in English both verbal and non-verbal
Provide legible communication
Comprehend and follow recipes
Expand or condense recipes
Ability to perform job functions with attention to detail, speed, and accuracy
Ability to 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
Ability to input and access information in the property management system, computers, and 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 to their understanding

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, and standards
Prepare and bake breads, viennoiseries, and specialty pastries, including handling doughs, fillings, proofing, baking, and decorating, while following recipes, and 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 and use equipment only as intended
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
Ensure consistent production levels by following established schedules and recipes, adjusting output as needed to meet demand and minimize waste
Maintain and abide by State sanitation and Health regulations and Hotel requirements
Meet with Chef and Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to job performance
Complete opening duties including setting up workstation, inspecting tools and equipment, checking production schedule and pars, establishing priority items, informing Chef of supply needs, transporting supplies from storeroom and starting prep work
Prepare and produce bread menu items for Restaurants, Room Service, and Banquets following recipes and yield guides
Produce centerpieces for Banquets and buffets and display items attractively and to specified requirements
Inform the Chef on duty of any shortages before items run out
Maintain proper storage procedures as specified by Health Department and Hotel requirements
Minimize waste and maintain controls to attain forecasted food costs
Inform the Pastry Chef of excess items used in daily specials or elsewhere
Disinfect and sanitize cutting boards and worktables
Transport empty, dirty pots and pans to pot wash station
Direct and assist Stewards to make cleanup more efficient
Breakdown workstation and complete closing duties including returning all food items to proper storage areas, rotating all returned product, wrapping, covering, labeling and dating items for storage, cleaning and organizing storage areas and food prep areas, returning all unused and clean utensils and equipment to specified locations
Ice down hot items from steam table to cool quickly
Turn off all equipment not needed for next shift
Restock depleted items and review status of work and follow-up actions with Chef before leaving

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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