Baker

Full-Time

The Faena Culture

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.  

Job Overview

Responsible for the preparation, baking and finishing of all breads, breakfast bakeries, cookies and other specified baked goods in accordance with departmental quality standards and specifications.  Maintains the organization, cleanliness and sanitation of work areas and equipment.

Duties And Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment.   Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening and closing duties.
• Start prep work on items needed for the day.
• Prepare and produce breads and other designated items for Restaurants, Room Service and Banquets, following recipes and yield guides.
• Produce centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for Room Service.
• Inform the Pastry Chef of any shortages before the item runs out.
• Assist the Pastry Cooks as required to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Inform the Pastry Chef of any excess items that can be utilized in daily specials or elsewhere.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Review status of work and follow-up actions required with the Pastry Chef before leaving

Requirements

• High School diploma/ equivalent education is required. Formal culinary training is preferred or an equivalent combination of education and work- related experience. Required to speak, read and write English, with fluency in other languages preferred.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good 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 hotel data
• Demonstrated project management experience in organizing, planning and executing large-scale projects from conception through implementation; demonstrated experience in leading and developing people; strong verbal and written communication skills for the purpose of presenting and discussing technical information to establish rapport and/or influence and gain understanding of others; 
• Flexible availability is required for this position to include days, evenings, overnight, weekends and holidays.