Baker

Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000 acre development, the development encompasses a private member’s only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, The Crossroads Reversable King Collins Golf Course, Anson Point Golf Course designed by Coore and Crenshaw, a lawn and racquet club, a community farm, and more.  In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, art gallery, and a vibrant village, all which pay homage to the region’s rich heritage.

Job Summary 

The Baker is responsible for prepping, preparing, and executing all menu items to specification and follows directions of Pastry Chef daily. All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties.  This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.
 
 Benefits:

We offer excellent benefits, including an incredible employer contribution towards medical, dental, and vision coverage which begins on the 1st of the month following your date of hire! Other benefits include a 401(k) Plan, with an employer matching contribution, paid life & disability coverage, and more.
 

Essential Functions
Major areas of responsibility/ management include, but are not limited to:

• 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 event and outlets.
• Delivering product to outlets and events as needed.
• Train new associates and interns on the breakfast station.
• Assist with bread production: dough mixing, forming and baking.
• Maintaining station pars and forecasting product needed for large events.
• Prepare food items with quality and consistency.
• The workstation must be set up based on menu items, banquet event orders and specials, and ensures all equipment is ready for the shift.
• At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized.
• The baker/pastry cook must inspect all food products to maintain proper appearance, colors and appeal.
• 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
• Ability 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
• Must be available to work all shifts, including weekends and holidays 

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. 
• Most work tasks are performed indoors.  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. 
• Temperature is moderate and controlled by environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more. 
• Position requires walking and giving direction most of the working day. 
• Must be able to stand and exert well-paced mobility for up to 4hrs in length. 
• Length of time of these tasks may vary from day to day and task to task. 
• Must be able to exert well-paced ability in a limited space. 
• Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs. 
• May be required to lift trays of food or food items weighing up to 30 lbs. 
• Must be able to push and pull carts and equipment weighing up to 250 lbs. 
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. 
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. 
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. 

Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.