Baker - Becca Restaurant & Garden, The Historic Cavalier Hotel

Overview:

The successful Baker will effectively set-up the assigned station, produce products consistent with quality standards and recipes, and have exemplary attendance.

Responsibilities:

Responsibilities of Gold Key|PHR hourly Associates:

1. Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
2. Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
3. Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
4. Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
5. Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
6. Use your tools. Use the approved tools and checklists to complete assigned tasks.
7. Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
8. Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
9. Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
10. Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
11. Other duties as assigned.

Associate Responsibilities specific for this role and Department:

1. Responsible for production of sweet items, pastries, cakes, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities
2. Supervise the pastry food production pastry area, ensure compliance to recipe specifications
3. Ensure quality of plate presentation for each item
4. Respond to guest and Associate requests in a professional manner exceeding guest expectations
5. Maintain knowledge relating to proper baking techniques to exceed guest expectations
6. Date all food containers and rotate as per the SOP
7. Ensure that storage of items meets required temperatures per food safety standards
8. Ensure pars are maintained for shift, determine necessary preparation, complete freezer pull and line set up
9. Ensure compliance with daily, weekly, monthly checklists
10. Manage time & station productivity per the volume of business in assigned stations
11. Effectively set-up & produce quality product from stations in compliance with health department & company standards
12. Record and communicate any out-of stock items or possible shortages to Manager
13. Return food items not used on next shift to designated storage areas, being sure to cover/date all perishables
14. Perform routine maintenance & cleaning on equipment