JOB POSTING IS EXPIRED
Baker / Pastry Cook

Job Overview

GENERAL PURPOSE

Responsible for baking consistent, high quality bakery products used in all facility restaurant outlets and banquets according to established recipes or specifications.  Provide quality, value-added professional service in the Culinary department to exceed brand standards for food production, presentation and taste.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities are as follows (other duties may be assigned):

• Work as directed under the Executive Chef.
• Produce all baked items needed to operate in all food and beverage outlets, including various breads, Danish, croissants, brioche, rolls, etc.
• Make sure all baked goods are sent to the correct area on time.
• Notify supervisor of any problems or complaints as and when they arise.
• Be able to take part in cross training in another area as and when required.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Inform the Executive Chef immediately of food quality issues – food spoilage.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat or hairnet and proper footwear.
• Follow the clean as you go policy and keep work area clean at all times.
• After service of shift, turn off and clean oven and all work surfaces
• Make sure production sheets are filled out and done on a daily basis.
• Fill out the appropriate cleaning charts on a daily basis.
• Inform the Chef on Duty immediately of safety issues – equipment failure.
• Exhibit a ‘can do’ attitude and total cooperation.
• Attend department meetings.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Communicate effectively with all other staff.  Open to learning new methods of baking.

EDUCATION AND/OR EXPERIENCE

Certificate from college or technical school or 1-3 years of baking experience in an upscale environment or a combination of education and experience.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisor and fellow employees

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction and multiplication.

REASONING ABILITY

Must be able to make appropriate judgments regarding the cooking/food preparation responsibilities.

CERTIFICATES, LICENSES, REGISTRATIONS

Illinois Department of Public Health certification in food service sanitation

PHYSICAL DEMANDS

Practice written safety standards and rules at all times.  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to push/pull/lift 50 pounds.  Job requires standing for long periods of time.  Requires the ability to reach, grab, handle, feel, tastes or smells.  Regularly walks and reaches with hands and arms.  Occasionally stoops or crouches.

HOURS

Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.  Also, depending on business demands, hours may be reduced at any time.