Lead Baker

Under the direction of the Assistant Pastry Chef, the Lead Baker is responsible for leading, supporting, and training the baking team in the preparation and production of baked goods, desserts, and pastries in alignment with Pastry Department standards. This role ensures consistent quality control across all bakery menu items, monitors production output, and adjusts workflows based on demand. The Lead Baker is expected to communicate any changes in production to the Pastry Chef and be fully capable of stepping into any baking station to ensure timely completion of tasks. A strong understanding of sanitation protocols and the safe operation of all bakery equipment is essential to maintaining a safe and efficient work environment. ESSENTIAL DUTIES AND RESPONSIBILITIES Oversee the preparation and production of a diverse range of baked goods, pastries, and cakes to ensure consistency and adherence to quality standards. This includes assisting in daily production, managing output volumes, overseeing recipe execution, and maintaining rigorous quality control throughout all stages of the baking process. Possess strong knowledge of fundamental and advanced baking techniques, including the production of bread, cakes, dessert pastries, cookies, mousses, and fine chocolate products. Be well‑versed in both standard and custom order baking, with experience using a wide range of commercial baking equipment. Must have the ability to multitask effectively, combined with excellent organizational and time management skills, to ensure consistent quality and efficiency in all aspects of baking. Review and validate each Baker’s production sheet to ensure accuracy and alignment with daily production goals. Identify and rectify any discrepancies or missing items as necessary. Conduct a thorough daily inventory of all essential ingredients required for production, including dry goods, frozen items, and dairy products, to ensure readiness and operational efficiency. Train bakery personnel, ensuring staff remain informed through clear and consistent daily pre‑shifts. Effectively communicate with both management and the baking team to address and fulfill any requests or concerns from guests or other departments. Ensure all food items are properly stored and utilized in accordance with rotation standards, including the First In, First Out (FIFO) method. Uphold food safety protocols by verifying expiration dates, clearly labeling and dating all items before storage, and ensuring team compliance. Maintain a consistent focus on sanitation, safety, and food quality to meet established operational standards. Provide comprehensive support to the Pastry team in executing production tasks for special projects, including high‑profile catering functions and official casino‑hosted events. Oversee the Serrano Buffet dessert station to ensure all items are professionally presented and maintained in a clean, organized manner, while offering assistance to other bakery‑related venues as needed. Report any injuries, accidents, or unsafe working conditions to management promptly. Ensure all team members follow established safety protocols in the bakery, including proper knife handling and storage. Maintain essential operational records, including opening and closing procedure logs, sanitation documentation, individual production sheets, and team member break schedules, while ensuring compliance with established standards and organizational protocols. Perform other duties as assigned to support the efficient operation of the department. EDUCATION, EXPERIENCE AND QUALIFICATIONS High School Diploma or GED required. Certificate or degree in Baking and Pastry Arts from an accredited institution preferred. Minimum of 2 years of professional experience in high‑volume or production baking within a full‑service bakery or food service establishment required. KNOWLEDGE, SKILLS AND ABILITIES (KSA) Read, write, and communicate effectively in English. Perform simple mathematical operations (addition, subtraction, multiplication, and division). Communicate clearly and effectively with guests and team members, providing friendly and efficient service and resolving issues. Work under pressure, staying calm and efficient during busy periods. Demonstrate advanced skill in hands‑on training of team members and delegate responsibilities within the baking team, ensuring timely completion of tasks while upholding high standards. Proficient in interpreting recipes, production schedules, diagrams, and logs to execute tasks accurately and efficiently. LICENSES, CERTIFICATIONS AND REGISTRATIONS Maintain a current Food Handler’s card. Possess a valid ServSafe certification. At the discretion of the San Manuel Tribal Gaming Commission, obtain and maintain a gaming license if required. No driving responsibilities for this role. PHYSICAL REQUIREMENTS / WORKING CONDITIONS – ENVIRONMENT The duties and working environment described are representative of those that a candidate must meet to perform the essential functions of this job. Primary work environment is a climate‑controlled commercial kitchen. Employees may be required to work evenings, weekends, and holidays, and travel for meetings and trade shows. The role requires lifting up to 10 pounds occasionally or up to 40 pounds occasionally; requires sitting, standing, bending, kneeling, pushing, pulling, and repetitive motions. Hearing and vision requirements are specified to facilitate communication and tasks. A neat, clean, and well‑groomed appearance is required. Reasonable accommodations will be provided as required by law. #J-18808-Ljbffr Yaamava Resort & Casino at San Manuel