The Baker produces quality baked goods & pastry items in a timely and cost effective manner. Follows recipes and gives personal best in service. Must assist in other departments or with other job duties as requested or necessary.
Reports to work on time in a neat and clean uniform.
Assists with preparation of all baked products and pastry items.
Follows all set recipes and standards as set by Executive Chef and company.
Produces product for hotel coffee shop and breakfast buffets.
Produces a quality product in a timely and cost effective manner.
Ensures all product is ready by 6am.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Observes supplies and informs supervisor when items are low.
Completes GPI Sanitation program and complies with all health and safety codes in handling and storage of all kitchen equipment.
Adheres to all company policies and regulations.
Culinary/Patisserie training or degree or equivalent work experience required.
Commercial kitchen experience in baking and pastry production preferred.
Ability to work alone and unsupervised.
Sanitation certification preferred.
Knowledgeable of bake shop and pantry cost controls.
Ability to multi-task and accomplish tasks as directed.
Must be familiar with the operation of kitchen equipment.
Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
Good organization and communication skills required.
Strong interpersonal skills required.
Must be pleasant, helpful, friendly, outgoing, enthusiastic, and courteous in dealing with co-workers.
Must be team-oriented, positive, and upbeat.
High volume production Kitchen in a National Park hotel environment.
Climate control equipment may or may not be present.
Varying degrees of temperature will be encountered. Working with coolers, freezers, hot line, etc.
Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
Kitchen environment may have times of high noise levels.
Flexible scheduling including weekends and holidays may be required.