Head Baker

Cabot-Managed Properties; Henderson, Boulder City (KY, NV); On-site; USD 40,000 - 60,000; Full time

Job summary

Cabot-Managed Properties seeks a skilled Baker to support daily baking, amenity stations, restaurant service, and banquet dessert prep. You will bake pastries, breads, cookies, and desserts, coordinate with the F&B team, and ensure quality and timely delivery for golf course amenities and events.

Responsibilities include scaling recipes, working in a fast-paced kitchen, maintaining sanitation, and following safety standards; prior bakery experience and a high school diploma preferred.

Qualifications

• High school diploma or equivalent or currently enrolled in culinary/pastry program.
• Understanding of baking science, measurements, and recipe scaling.
• Ability to operate commercial baking equipment safely.

Responsibilities

• Prepare and present each food item in accordance with standardized recipes.
• Bake daily premium golf amenity stations and maintain quality pastries, muffins, mini cakes, cookies, and seasonal treats.
• Mix, shape, proof, and bake breads for daily restaurant and banquet service.
• Produce desserts for weddings, tournaments, and corporate events, ensuring high-volume yield.
• Scale recipes accurately to meet volume demands for daily service and large events.
• Assist in large-scale banquet menu preparation and execution.
• Coordinate baking timelines with the kitchen schedule to ensure freshness and on-time delivery.
• Maintain cleanliness and comply with safety and sanitation standards.

Skills

Baking

Food preparation

Education

High school diploma or equivalent

Job description

Position Overview

The Baker – Las Vegas is a specialized culinary role responsible for executing the club’s daily baking needs across multiple hospitality venues. This position produces high-quality baked goods for the daily golfer amenity stations, daily restaurant bread service, and dessert station enhancements for weddings and special events (excluding custom wedding cakes). The Baker – Las Vegas works closely with the Food and Beverage team, including cooks and food servers, to create excellent and timely food products and reports directly to the Sous Chef.

Daily Baking & Amenity Production

• Prepare and present each food item in accordance with standardized recipes.
• Bake and prepare daily premium golf amenity stations, including high-quality pastries, muffins, mini cakes, cookies, and seasonal treats.
• Mix, shape, proof, and bake fresh breads, rolls, and specialty loaves for daily restaurant and banquet service.
• Produce bulk quantities of miniature desserts, tarts, and add-on sweets to support dessert stations for weddings, tournaments, and corporate events.
• Scale recipes accurately to meet the high-volume demands of both daily restaurant service and large banquet events.

Event Support & Production Standards

• Assist the culinary leadership team in preparing and executing large‑scale banquet menus for weddings, tournaments, and corporate events.
• Work collaboratively on the banquet plating line, ensuring speed, consistency, temperature control, and a beautiful presentation for every guest.
• Adapt quickly to shifting volumes and banquet timelines to ensure seamless event execution.
• Ensure all prep work and finished baked items meet established quality, taste, and presentation standards.

Station Maintenance & Food Safety Compliance

• Store all food and produce properly, ensuring compliance with local health codes.
• Comply with sanitation standards, including personal hygiene, health standards, and proper food preparation and handling techniques.
• Clean and maintain stations, utensils, ovens, mixers, proofers, and all other kitchen surfaces to maintain a clean work environment.
• Monitor baking inventory and communicate ingredient shortages to the culinary leadership team.

Collaboration & Communication

• Maintain open, positive, and constructive communication with front‑of‑house staff, banquet servers, and culinary team members.
• Coordinate baking production timelines with the kitchen schedule to ensure all items are delivered fresh and on time for golf course amenities and events.

Requirements

• A high school diploma or equivalent, or current enrollment in a culinary/pastry arts program.
• Basic understanding of baking science, measurements, and recipe scaling.
• Ability to operate commercial baking equipment safely.
• Comfortable in a fast‑paced environment managing multiple orders and tight deadlines at once.
• Strong organizational and time‑management skills.

Preferred Qualifications

• Previous experience as a Cook, Baker, or relevant back‑of‑house kitchen experience.
• Experience in a high‑volume restaurant, resort, golf club, or banquet facility is highly preferred.
• Active Food Handler card or ServSafe certification.

Other Duties

Other duties may be assigned as needed. This job description is not exhaustive and may change with or without notice.

Physical Demands

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Work Environment

This position will be primarily indoors.

Equal Employment Opportunity Statement

Cabot-Managed Properties provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.