Baker II

Description

The Baker II is responsible for scaling, producing, proofing and baking of all bake goods including homemade artisan breads, breakfast pastries and fruit breads, and cookies for all outlets and banquet events. Maintain high standards of quality and taste maintain the bakery at optimal operation status while keeping it clean and organize. Keep an open and active line of communication with the Chef.

This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOPS).

• Manage and direct the team when the head baker is off or on vacation.
• Know as to read and organize the BEO when head baker is not on property.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with the pastry Chef/head baker to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Check production schedule and par.
• Establish priority items for the day.
• Inform the head baker of any supplies that need to be requisitioned.
• Be able to work with metric system.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform the head baker of any foreseeable shortages before items run out.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Responsible to check the weekly schedule.
• Work well with co workers

• Education

A High school diploma is preferred

• Experience

Minimum one to two years of previous baking/pastry experience in upper upscale hotels required

• Must be able to:
• Speak, read, write and understand the English language.
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Think clearly, remaining calm and resolving problems using sound judgment.
• Follow directions thoroughly.
• Understand guest's service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent resort data.
• Use a computer keyboard and possess basic typing skills.
• Possess moderate to advanced computer skills.
• Work in a dynamic and constantly changing environment.
• Adept to multitasking.

• Must be able to:
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Use, carry, and operate all necessary office equipment using finger dexterity.
• Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity.
• Visually look at a computer for extended periods of time.
• Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.

• Team Player
• Demonstrates co-operation within the team and with other departments
• Listens carefully and works well with others
• Has a positive influence on others in the team and clearly enjoys working with people
• Guest Focused
• Anticipates guests' needs and is sensitive to people from all cultures
• Has a natural, warm smile and a friendly and passionate approach
• Demonstrates confident, helpful and genuine behavior with internal and external guests
• Delivers their Best
• Has energy and sense of urgency for his/her work
• Resourceful, makes things happen and looks for ways to work more efficiently
• Always looks their best and acts appropriately (e.g. approaching guests, body language)
• Composed
• Able to stay calm under pressure
• Demonstrates maturity and ability to cope with the unexpected
• Never lets personal feelings interfere with delivering the highest standards
• Trustworthy and responsible
• Excellent records of attendance and punctuality
• Is reliable and demonstrates the ability to work without supervision
• Demonstrates a high level of personal integrity, honesty and trust
• Time Management
• Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities
• Makes decisions in a timely manner
• Listening
• Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees

• Food Handling Certificate

Requirements…