Baker III

The primary role of a Baker III is to assist the with the production of all presentations and displays of pastries, bread, chocolate, desserts, pies and special occasion desserts. Ensure that meals are prepared and delivered on time and in acceptable quantity and quality. 

Duties & Responsibilities

• Ability and skill to prepare quality baked goods, such as pastries, bread, chocolate, desserts, pies and special occasion desserts for restaurants and catering events.
• Ensure exceptional product by following recipes, understanding prep procedures, and maintaining raw materials quality.
• Rotate product in freezer/walk-in using FIFO method.
• Ability to effectively communicate with team and culinary management team.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Understand proper use of all equipment: ovens, mixers, sheeters, scales, walk-in, and freezer.
• Clean and sanitize all equipment, work areas, containers and utensils.
• Avoid overproduction during slow business weeks.
• Assist supervisor and management team to train and guide new colleagues in the kitchen.
• Follow recipes precisely, understand mise en place.
• Mixing, baking, finishing recipes.
• Planning of necessary amounts per par level or business needs.
• Utilizes scales and measuring devices.
• Work steadily and accurately, pay attention to detail.
• Utilize proper food handling techniques following Health & Safety Standards.
• Cleaning and organizing of work area.
• Ensure a neat, clean and safe working environment.
• Complete special projects as requested by Management team.
  
  

Required Skills & Experience

• Familiarity with and understanding of SNHD guidelines and sanitation procedures.
• Have and maintain a current Health card as well as a working knowledge of Health District regulations.
• Attention to detail.
• At least one year previous experience as a Baker.
• Minimum one-year high volume cooking experience, preferably in a hotel.
• Must possess good memory and the ability to recall recipes.
• Knowledge of kitchen equipment associated with a Pastry kitchen, and knife skills.
• Be able to work a variety of hours, days, and shifts, including weekends.
  
  

Physical Requirements

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
  
  

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BHC is an equal employment opportunity employer.  Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.