Overview

The Kitchen Supervisor-Lead Baker is responsible for preparing desserts and baked goods to be served to guests throughout the venue. The Baker will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Lead Baker must maintain excellent attendance and be available to work events as scheduled per business need.

This role will pay an hourly wage of $22.00-$24.00

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

Expires 6/8/2024

Responsibilities

As a Lead Baker you would be responsible for overseeing the bakeshop and bakers and preparing / producing / baking breads, rolls, breakfast pastries and desserts according to standard recipes for the food and beverage outlets, to contribute the overall guest satisfaction. Specifically, you would be responsible for performing the following tasks to the highest standards:

· Supervise the bake shop team and production and timelines of the bakery.

· Prepare and produce all dessert, cookies, pies, cakes, and breads for all menus.

· Keep adequate supply of all prepared products on hand and ensures the proper storage.

· Keep spoilage / waste to a minimum by ordering and utilizing proper quantities and rotating products.

· Maintain daily pars on all products to ensure freshness.

· Utilize any and all leftovers into usable products where possible

Qualifications

· 2 years of prior supervisor experience leading in a bakery

· Must have high volume banquet hotel or stadium experience

· Scratch baking, and pastry background

· Able to operate standard kitchen equipment including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.

· Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.

· Ability to speak, read and write in English.

· Ability to work well in a team-oriented, fast-paced, event-driven environment.

· Possess valid food handling certificate if required by state and federal regulations

· ServSafe preferred