Baker II

Baker II

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 (BSOP'S).

Responsibilities include managing and directing the team when the head baker is off or on vacation, knowing how to read and organize the BEO when head baker is not on property, maintaining complete knowledge of correct maintenance and use of equipment, maintaining and strictly abiding by state sanitation/health regulations and hotel requirements, and meeting with the pastry Chef/head baker to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

Complete opening duties include inspecting the cleanliness and working conditions of all tools, equipment and supplies, checking production schedule and par, establishing priority items for the day, informing the head baker of any supplies that need to be requisitioned, being able to work with metric system, preparing all menu items following recipes and yield guides, according to departmental standards, informing the head baker of any foreseeable shortages before items run out, maintaining proper storage procedures as specified by Health Department and hotel requirements, minimizing waste and maintaining controls to attain forecasted food cost, being responsible to check the weekly schedule, and working well with co-workers.

Experience and education required include a high school diploma preferred and minimum one to two years of previous baking/pastry experience in upper upscale hotels required.

Skills required include the ability 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, and adept to multitasking.

Physical demands include the ability 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, and adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems.

Success criteria include being a team player, demonstrating cooperation within the team and with other departments, listening carefully and working well with others, having a positive influence on others in the team and clearly enjoying working with people, being guest focused, anticipating guests' needs and being sensitive to people from all cultures, having a natural, warm smile and a friendly and passionate approach, demonstrating confident, helpful and genuine behavior with internal and external guests, delivering their best, having energy and sense of urgency for his/her work, being resourceful, making things happen and looking for ways to work more efficiently, always looking their best and acting appropriately, being composed, able to stay calm under pressure, demonstrating maturity and ability to cope with the unexpected, never letting personal feelings interfere with delivering the highest standards, being trustworthy and responsible, having excellent records of attendance and punctuality, being reliable and demonstrating the ability to work without supervision, demonstrating a high level of personal integrity, honesty and trust, using time effectively and efficiently, making decisions in a timely manner, and practicing attentive and active listening.

Licenses or certifications include a food handling certificate.