The Baker prepares, produces, and bakes bread, rolls, and breakfast pastries to ensure guest satisfaction in a hotel setting.
Reporting to the Executive Pastry Chef, this full-time role involves maintaining adequate supplies, minimizing waste through proper storage and rotation, and arranging baked goods for various outlets and events.
Responsibilities include assisting with other kitchen stations as needed and keeping the workstation clean and organized.
Qualifications include a high school diploma or equivalent, with required food safety certifications prior to start. Skills necessary are reliability, communication in English, basic math, and knowledge of baking standards and sanitation.
Physical requirements involve lifting up to 50 pounds, working in confined and extreme temperature environments, and standing for extended periods.