Baker I & II | Montage Palmetto Bluff

Montage Hotels & Resorts; Bluffton (SC); On-site; USD 21,000 - 30,000; Full time

Job summary

Montage International in Bluffton, SC is seeking a skilled Baker I to prepare high-quality pastry products for our restaurant and banquet operations under the pastry leadership team.

You will follow recipes, manage production timelines, and ensure food safety and sanitation, while contributing to menu development and daily ordering. The ideal candidate has at least 2 years baking experience and a food handlers permit in a luxury hotel setting.

Qualifications

• Certified level cook or experience in food production and/or preparation.
• Minimum of 2 year baking experience
• Food Handlers permit
• Must be able to speak, read, write and understand the primary language(s) used in the workplace
• All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties

Responsibilities

• Passion for the baking field.
• Maintaining the highest level of execution and food quality, while following timelines and BEO’s.
• Preps, prepares, and executes all menu items to specification and follows directions of pastry leadership team daily.
• Compliance with all food safety rules & regulations under HAACP, servsafe & state ordinance.
• Work station and storage areas must be kept clean and organized at all times.
• The Baker I must inspect all food products to maintain proper appearance, colors and appeal.
• All prepared food must be stored in proper containers or wrapped, labeled & dated
• Advanced understanding of baking math
• Advanced understanding of baking & pastry skills: Mothers/starters, laminated doughs, different cuts/shapes of laminated doughs, straight or direct doughs, sponge doughs, fermented doughs, yeasted breads, quick breads, muffins, coffee cakes & donuts
• Advanced understanding of baking times/temperatures for different products
• Responsible for mixing, fermenting, shaping, proofing, scoring, baking and cooling breads.
• Assist Head Baker with recipe development, daily ordering, menus, organize and prioritize daily production

Skills

Baking passion

Education

High school or equivalent

Associate Degree in Baking & Pastry Arts

Food Handlers permit

Certified level cook

Job description

Live Your Passion. Add Your Magic.

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.

Summary

The Baker role is responsible for preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and direction from the pastry leadership team. This role will report to the Executive Pastry Chef and will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.

Essential Functions

• Passion for the baking field.
• Maintaining the highest level of execution and food quality, while following timelines and BEO’s.
• Preps, prepares, and executes all menu items to specification and follows directions of pastry leadership team daily.
• Compliance with all food safety rules & regulations under HAACP, servsafe & state ordinance.
• Work station and storage areas must be kept clean and organized at all times.
• The Baker I must inspect all food products to maintain proper appearance, colors and appeal.
• All prepared food must be stored in proper containers or wrapped, labeled & dated
• Advanced understanding of baking math
• Advanced understanding of baking & pastry skills: Mothers/starters, laminated doughs, different cuts/shapes of laminated doughs, straight or direct doughs, sponge doughs, fermented doughs, yeasted breads, quick breads, muffins, coffee cakes & donuts
• Advanced understanding of baking times/temperatures for different products
• Responsible for mixing, fermenting, shaping, proofing, scoring, baking and cooling breads.
• Assist Head Baker with recipe development, daily ordering, menus, organize and prioritize daily production

Qualifications

• Certified level cook and/or experience in food production and/or preparation.
• Minimum of 2 year baking experience
• Food Handlers permit
• Must be able to speak, read, write and understand the primary language(s) used in the workplace
• All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties

Preferred

• Luxury hotel experience strongly preferred
• High school or equivalent education
• Associate Degree in Baking and Pastry Arts
• Artisan Bread Experience
• Knowledge of Baking Trends and Modern Baking Methods
• Continuing education in Baking

Physical Requirements

Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Position requires walking and giving direction most of the working day. Must be able to stand and exert well-paced mobility for up to 4hrs in length. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well-paced ability in a limited space. Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs. May be required to lift trays of food or food items weighing up to 30 lbs. Must be able to push and pull carts and equipment weighing up to 250 lbs. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment.

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.