Baker

PEG Company; Saint George (UT); On-site; USD 32,000 - 48,000; Full time

Job summary

The Baker at Wood.Ash.Rye – The Advenire Hotel is responsible for producing breads, pastries, breakfast pastries, desserts, and specialty baked items for hotel amenities, catering, banquets, and events. You will help maintain quality and creativity in a fast-paced scratch kitchen.

We value craftsmanship, precision, organization, and consistency, and expect availability for early mornings, weekends, evenings, and holidays to meet service demands.

Qualifications

• Scratch bread and pastry experience strongly preferred.
• Understanding of dough development, laminated doughs, custards, cakes, and plated desserts.
• Strong organizational and time-management skills.
• Ability to work independently with minimal supervision.
• Comfortable working early mornings, weekends, evenings, and holidays.
• Ability to lift 50 pounds and remain standing for extended periods.

Responsibilities

• Daily Production: Produce all breads, rolls, focaccia, flatbreads, biscuits, muffins, scones, cookies, cakes, pastries, and seasonal desserts; prepare for meals, banquets, catering, and VIP amenities; execute recipes with consistency; scale recipes; maintain production schedules.

Skills

Scratch bread & pastry

Dough development

Laminated doughs

Custards & desserts

Organizational skills

Time management

Independent work

Flexibility

Job description

Description

Baker

Department: Culinary
Reports To: Executive Chef / Sous Chef
Location: Wood.Ash.Rye – The Advenire Hotel

Position Summary

The Baker is responsible for producing all breads, pastries, breakfast pastries, desserts, and specialty baked items for Wood.Ash.Rye, hotel amenities, catering, banquets, and special events. This position plays a critical role in maintaining the quality, consistency, and creativity expected of an Autograph Collection dining experience.

The ideal candidate thrives in a fast-paced scratch kitchen, takes pride in craftsmanship, and understands that precision, organization, and consistency are just as important as creativity.

Primary Responsibilities

Daily Production

• Produce all breads, rolls, focaccia, flatbreads, biscuits, muffins, scones, cookies, cakes, pastries, and seasonal desserts.
• Prepare baked goods for breakfast, lunch, dinner, banquets, catering, and VIP amenities.
• Execute recipes with precision while maintaining consistency across all service periods.
• Scale recipes as business demands require.
• Maintain production schedules to ensure all outlets remain fully stocked.

Dessert & Menu Development

• Assist the Executive Chef with seasonal dessert development.
• Contribute ideas for hotel amenities, tasting experiences, and banquet desserts.
• Test new recipes and document standardized procedures.
• Maintain recipe books with accurate yields and production methods.

Organization & Inventory

• Maintain bakery par counts and communicate ordering needs.
• Rotate product using FIFO principles.
• Minimize waste through proper production planning.
• Maintain organized dry storage, refrigeration, and freezer areas.
• Properly label and date all products.

Food Safety

• Follow all HACCP, sanitation, and food safety standards.
• Maintain clean workstations throughout each shift.
• Ensure all bakery equipment is cleaned and maintained properly.
• Report equipment issues immediately.

Teamwork

• Work closely with line cooks, banquet staff, and culinary leadership.
• Assist other kitchen stations when bakery production allows.
• Support banquet execution and large-volume production when necessary.
• Maintain professional communication in an open-kitchen environment.

Qualifications

• Scratch bread and pastry experience strongly preferred.
• Understanding of dough development, laminated doughs, custards, cakes, and plated desserts.
• Strong organizational and time-management skills.
• Ability to work independently with minimal supervision.
• Comfortable working early mornings, weekends, evenings, and holidays.
• Ability to lift 50 pounds and remain standing for extended periods.

Expectations

A successful Baker at Wood.Ash.Rye:

• Takes ownership of their station.
• Maintains exceptional attention to detail.
• Produces consistent products every day.
• Plans production several days ahead.
• Keeps an organized and clean workspace.
• Accepts coaching and continually seeks improvement.
• Supports the team before being asked.
• Represents the standards of Wood.Ash.Rye through professionalism and craftsmanship.

Core Standards

At Wood.Ash.Rye, we believe:

• Consistency builds trust.
• Preparation prevents failure.
• Cleanliness is non-negotiable.
• Every product leaving the kitchen represents our reputation.

Our guests expect an elevated culinary experience. Every loaf of bread, every pastry, and every dessert should reflect the pride and craftsmanship of our team.