Production Baker (Night Shift)

Pastry Chef

Overview / Basic Function: Dynamic and outgoing person that is a team player with effective communication skills. Must be available to work all shifts, be present and fully responsible for the department on chefs' days off, and vacations

Fully empowered to make decisions on quality, timing, and special requests

Assist with scheduling to ensure proper coverage while meeting labor and quality standards.

Ability to facilitate training new colleagues and assisting with cross training initiatives.

Responsible for safety of the staff and guests, allergies, equipment training, time, and temperature control

Maybe required to work a varying schedule and OT including overnight as the need arises.

Ensure proper timing/pace during service to meet or exceed hotel standards

Ability to create specials and communicate/taste/explain timely with the front of house

Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards; Operate, maintain and thoroughly clean kitchen equipment

Date all containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and action to correct any food cost problems; control food waste, loss, and usage per policies

Experience with laminated doughs, brioche, puff pastry as well as savory breads such as focaccia and baguettes.

Prepare and bake a variety of breads, pastries, and specialty items from scratch, following both classic recipes and seasonal creations.

Manage dough preparation, proofing, and baking schedules to ensure consistent quality and freshness.

Maintain a clean, organized, and food-safe work environment in compliance with health and safety standards.

Monitor inventory of baking ingredients and assist with ordering supplies.

Proven experience as a baker in a commercial kitchen, bakery or restaurant.

Strong knowledge of baking techniques, ingredient functions, and food safety practices.

Ability to work early mornings and manage time effectively in a fast-paced environment.

Attention to detail and pride in producing consistently high-quality products.

Education: High school education, culinary school preferred

Experience: Minimum two years of pastry or related work experience. Advanced culinary knowledge is expected for this position. Salary: $35.00 per hour

Spanning 81 acres of stunning geologic landscape and richness, Kona Village, A Rosewood Resort continues to draws inspiration from the history of the site, local culture and natural elements.

Less than 10 miles north of the Kona International Airport, Kona Village, A Rosewood Resort debuts 150 unique, standalone guest hales with locally-inspired décor and a privileged sense of seclusion. An array of distinct dining venues, including the original resort's beloved Shipwreck Bar and Talk Story Bar, offers elevated yet relaxed experiences. The resort also offers an array of event spaces and outdoor activities, making it an exceptional destination for meetings, events and celebrations.