Baker

RFMBG LINCOLNSHIRE, LLC; Lincolnshire (IL); On-site; USD 28,000 - 45,000; Full time

Job summary

RFMBG LINCOLNSHIRE, LLC is seeking a Baker to join the Food & Beverage team. You will bake a wide range of pastries, decorate with icing and piping, and ensure consistent taste, texture, and presentation by strictly following recipes.

You will monitor ingredient levels, help with inventory, maintain a clean workspace, and collaborate with the kitchen to meet daily pastry production goals. Some cross-training and after-shift cleaning duties may be required.

Qualifications

• High school diploma or GED required.
• At least two years culinary experience or an equivalent combination of culinary education and experience preferred.
• Illinois Food Handler’s Certification required.

Responsibilities

• Execute the preparation and baking of a diverse array of pastries, ranging from cakes and tarts to plated desserts and breads.
• Decorate pastries using icing, glazing, and piping with artistic flair.
• Maintain consistency in taste, texture and presentation by following recipes and standards.
• Monitor inventory of baking ingredients and place orders to ensure seamless operations.
• Maintain cleanliness and organization of workspace and proper storage of ingredients and equipment.
• Collaborate with the kitchen team to ensure efficient production and timely delivery of pastries.
• Assist with other kitchen duties as needed and participate in cross training.
• After service, turn off and clean oven and work surfaces.

Skills

Excellent communication

Fast-paced environment

Baking principles

Education

High school diploma or GED

Tools

Mixer

Oven

Knives

Job description

LINCOLNSHIRE, ILLINOISJOB DESCRIPTIONJOB TITLE: BAKERDEPARTMENT: FOOD & BEVERAGEREPORTS TO: PASTRY CHEF / EXECUTIVE CHEF / BEVERAGE DIRECTORISSUE DATE: MAY 14, 2024PURPOSE AND PERFORMANCE GOALSProvide quality, value-added professional service in the culinary department to exceed brand standards for food production, presentation and taste.ESSENTIAL DUTIES AND RESPONSIBILITIESEssential duties and responsibilities are as follows (other duties may be assigned):Execute the preparation and baking of a diverse array of pastries, ranging from cakes and tarts to plated desserts and breads.Showcase your artistic flair by skillfully decorating pastries using various techniques, including icing, glazing, and piping.Maintain consistency in taste, texture, and presentation by meticulously following recipes and standards.Keep a keen eye on inventory levels of baking ingredients and proactively place orders as necessary to ensure seamless operations.Uphold cleanliness and organization in your workspace, including proper storage ofingredients and equipment at all times.Foster collaboration with the kitchen team to ensure efficient production and timely delivery of pastries.Embrace flexibility by assisting with other kitchen duties as assigned, contributing to the overall success of our culinary operations.Notify the Pastry Chef, Executive Chef & Bev Director immediately of safety issues – equipment failures, any problems or complaints as and when they arise.Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Inform the Pastry Chef, Executive Chef & Bev Director 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.Be able to take part in cross training in another area as and when required.After service of shift, turn off and clean oven and all work surfacesSUPERVISORY RESPONSIBILITIES – Not applicableQUALIFICATIONS & JOB SKILLSTo 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.Excellent communication skills for effective teamworkAbility to thrive in a fast-paced environment and manage time effectively to meet deadlinesThorough understanding of baking principles and techniquesProficient in operation kitchen equipment, such as mixers, ovens, knives, etc.EDUCATION AND/OR EXPERIENCEHigh school diploma or GED required. At least two (2) years culinary experience; or an equivalent combination of culinary education and experience preferred.LANGUAGE SKILLSMust be able to communicate clearly with guests, customers, supervisor and fellow employeesMATHEMATICAL SKILLSMust be able to calculate amounts and apply basic addition, subtraction and multiplication.REASONING ABILITYMust be able to make appropriate judgments regarding baking responsibilities.CERTIFICATES, LICENSES, REGISTRATIONSIllinois Food Handler’s CertificationPHYSICAL DEMANDSPractice 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, and feel.HOURSDue to the business demands of the hospitality industry, and the fact that the hotel 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 demand, hours may be reduced at any time.- Employees are held accountable for all duties of job -Acknowledgement:I have read and understand all of the above. I have reviewed the duties for which I am responsible, and understand this job description reflects management’s assignment of essential functions; and nothing herein restricts management/company rights to assign or reassign duties and responsibilities to this job at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an "at-will" basis.