Baker

Location Nashville, TN
Property Fairlane Hotel
Date Posted November 30, 2017
Job Type Food & Beverage

Description

Nashville, TN – The Baker is responsible for directing and coordinating all pastry and baking preparation for all hotel outlets.

Responsibilities:

  • Prepare innovating, cutting edge and appealing pastries and breads for all outlets, ensuring superior production
  • Requisition and order properly all items needed for the week from the food storeroom, non-food storeroom and stewarding department
  • Ensure proper sanitation procedures are followed and the bakery is always clean, neat and orderly
  • Ensure all bakery department equipment is in full working order
  • Ensure an adequate supply of all products is prepared on a timely basis
  • Establish standard recipes and ensure the compliance with company standard recipes
  • Perform job functions with attention to detail, speed and accuracy
  • Ensure that level of quality, portion control, and plate presentation is adhered to consistently
  • Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed
  • Produce and supervise daily bakery & pastry preparation for Mile End, Ellington’s and Union Teller
  • Create weekly associate schedules to be approved by Executive Chef
  • Attend BEO (banquet event order) meeting daily
  • Administer payroll for department staff, ensuring associates are paid correctly
  • Hire, train, supervise, motivate, mentor, and schedule all bakery department associates
  • Responsible for planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems for department staff
  • Keep walk-in, prep area and equipment up to Health Department standards at all time
  • Teach and mentor associates the importance of consistency in preparation and presentation
  • Demonstrate personal ownership to tasks and follow through to achieve the required results

Qualifications:

  • 3-5 years minimum pastry related experience is required
  • 2 years minimum supervisory related job experience is preferred
  • Ability to prioritize, organize, delegate work and follow through
  • To be a clear thinker, remain calm and resolve problems using good judgment
  • Experience in production techniques of large banquets
  • Bakery & pastry related education is preferred but not required
  • Must be able to perform job functions with minimal supervision
  • Basic math skills needed to understand and implement recipes and measurements
  • Ability to stoop, lift and or carry or otherwise move or push goods on a hand cart of moderate weight
  • Ability to work standing up in a confined area for long periods of time

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