Position: Bakery Supervisor – Head Cake Decorator
About: Coordinates the activities for the bakery cooks in the preparation and service of all bakery products for functions, a la carte, and buffets. Ensures the quality of bakery items is prepared and served to high standards, maintaining utmost levels of sanitation in the kitchens and bakery areas. Collaborates with the Head Baker to maintain efficient operations and timely service.
Requirements: Pastry Diploma from a culinary college or vocational school, Associate Degree or equivalent from a two-year college, a two-year apprentice program in the USA or abroad at a four-or-five-star property or technical school; minimum of three years experience working in a four-or-five-star rated resort, club, hotel, or high-end/high-volume restaurant. Advanced knowledge of bakeshop and kitchen equipment, solid understanding of food preparation specializing in Pastry, highly organized, detail-oriented, able to stand for extended periods, excellent verbal and written communication skills in English, ability to follow instructions, work in a fast-paced environment, and effectively interact with others professionally.
Benefits: health insurance, 401(k), flexible work schedule, employee dining discount, professional development opportunities
