Lead Baker | Montage Palmetto Bluff

Lead Baker

The Lead Baker is responsible for prepping, preparing, and executing all menu items to specification and follows directions of the Executive Pastry Chef daily. Follows all hotel policies and procedures. All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties.

• Preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and directions:
  • Be responsible for producing all morning pastries for events and outlets.
  • Delivering product to outlets and events as needed.
  • Train new associates and interns on the breakfast station.
  • Aid with bread production: dough mixing, forming, and baking.
  • Maintain station pars and forecast product needed for large events.
  • Prepare food items with quality and consistency.
  • The work station must be set up based on menu items, banquet event orders, and specials, and ensure all equipment is ready for the shift.
  • All food storage must be in proper containers in refrigerators and freezers, to maintain freshness.
• Maintaining proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized.
• Inspect all food products to maintain proper appearance, colors, and appeal.
• Prepare food items with quality and consistency.
• The work station must be set up based on menu items, banquet event orders, and specials, and ensure all equipment is ready for the shift.
• All food storage must be in proper containers in refrigerators and freezers, to maintain freshness.

Qualifications:

• High school degree required or GED equivalent.
• Extensive baking experience and ability.
• Ability to read recipes and follow directions.
• Ability to efficiently and safely handle knives, pots, pans, and kitchen equipment such as slicers, grinders, choppers, and mixers.
• Visual acuity for near, depth, and color perception, reading menus and writing orders, and checking appearance of all food products.
• Able to demonstrate culinary techniques such as cutting, cooking principles, plate presentations, and proper sanitation and safety practices.
• Two years of previous restaurant cooking experience in a high-end restaurant, or educational equivalent.
• Positive personality and good interpersonal skills for interfacing with members, guests, and staff.
• Able to make sound, common sense, and rational decisions in performance of duties.
• Speak, read, and write the primary language (English) spoken in the work environment.

Essential Functions:

• Walking and standing are required throughout the working day; the length of time of these tasks may vary from day to day and task to task.
• Occasional environmental exposures to cold, heat, and water.
• The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

Physical Requirements:

• Walking and standing are required throughout the working day; the length of time of these tasks may vary from day to day and task to task.
• Occasional environmental exposures to cold, heat, and water.
• The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

Benefits:

• We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Pay:

• N/A

Schedule:

• N/A

Skills:

• N/A

Benefits:

• N/A

Montage International is an Equal Opportunity Employer. M/F/D/V.