Baker (Morning Shift)

Paycom; Town of Florida (NY); On-site; USD 45,000 - 65,000; Full time

Job summary

The Polo Club is seeking an experienced bakery lead to oversee production of artisan breads, doughs, and pastries. You will partner with Executive Chef and Executive Pastry Chef to maintain quality and efficiency across all baking operations.

Responsibilities include directing daily prep, coaching staff, ensuring safety standards, and coordinating with culinary teams to meet event and service needs.

Qualifications

• Associate degree or equivalent from two-year college in baking or culinary program
• Minimum of three years as a baker in a top-rated resort/club/hotel
• Ability to read and interpret safety rules and maintenance manuals
• Serve Safe certificate or equivalent
• Basic computer skills and math for recipes and costing

Responsibilities

• Prepares all doughs and starters and provides quality products in all baking areas
• Oversees daily production and prep for bakery; coordinates with chefs for orders
• Leads baking staff during peak season; coaches and trains junior staff
• Maintains cleanliness, equipment, and supply orders; ensures FIFO
• Ensures compliance with health regulations and program requirements

Skills

Bread expertise

Lamination skills

Leadership

Quality control

Time management

English proficiency

Education

Associate degree or equivalent

Tools

Bakeshop machinery

Job description

Summary:Oversees preparation, plans and produces all baked artisan rolls, breads, and bakery products. Supports the culinary program by producing high quality breads, doughs, rolls, and pastries. Collaborates with the culinary and pastry teams in creating and maintaining a positive work environment by providing support on day to day responsibilities.Essential Duties and Responsibilities include, but are not limited to the following;Prepares all doughs and starters and provides quality products and service in all areas of baking production.Prepares all doughs and a variety of baked goods based on proven recipes and methodology.Produces natural starters and develops them on an ongoing basis as the foundations for breads; develops and feeds starters of sourdough, the biga and others.Skilled in lamination of doughs and the variety of uses.Monitors all mise en place to ensure it is completed per program standards.Abides by all state sanitation/health regulations and food safety program requirements.Reviews BEO’s with functions and events to plan production and schedule for the week ahead.Works with all chefs to ensure their ordering process to the bake shop is done per standards.Coordinates daily production and prep work for bakery.Prepares and assures all standard production is met and special artisan items are ordered.Establishes daily priority items based on needs and workload. Ability to organize work; follow through and handle the workload variations in and off season.Ensures that production schedule, assigned duties, and pars are sufficient to meet daily needs. During season, serves as a lead role, assigns daily prep and production and provides coaching, direction, guidance, and training to the baking staff.Communicates any changes to the requisitions as needed.Ensures the bakery has the necessary tools, equipment and supplies. Requisitions the required supplies for the daily tasks. Ensures timely and accurate ordering.Inspects the cleanliness, organization, and working condition of the bake shop, baking service area and workstations including all tools, equipment and supplies. Rectifies any deficiencies.Submits maintenance work orders and follows-up as necessary.Collaborates with the Executive Chef, Pastry Chef and Purchasing Manager in the research and purchase of specialty items, artisan flours, and other ingredients as needed.Meets with the Executive Chef for review of products, variety and direction.Communicates with members, co-workers, management and the general public in a courteous and professional manner.Conforms with and abides by all regulations, policies, work procedures and instructions.Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.Performs other duties as assigned by the Executive Chef and Executive Pastry Chef.Knowledge, Skills and Abilities:Understands the science of bread, starters and dough lamination.Ability to comprehend, follow, expand, condense, and create recipes and work with all products and food ingredients involved in established recipes.Skilled in the production of croissants of varieties and authentic baguettes.Bench talent to form, shape and create a diverse set of rolls and breads.Ability to make, feed and have all-natural starters for bread production meet the highest quality standards.Ability to plan and produce creative bread and bakery displays.Ability to differentiate dates to ensure freshness of product and execute FIFO.Requires knowledge of bakeshop machinery and baking proceduresRequires solid understanding of food preparation, ability to cook and work in a kitchen environment.Performs the job functions with attention to detail, speed and accuracy.Ability to be a clear thinker, remain calm and resolve problems using good judgment.Ability to communicate well in English and in writing.Ability to understand and carry out verbal and written instructions in English.Ability to interact professionally and maintain effective working relationships with management, co-workers and members.Must be able to multi-task and work in a fast-paced environment.Ability to stand on one place for extended periods of time.Supervisory Responsibilities:This job does have some supervisory responsibilities. During season, serves in a lead capacity, assigns daily prep and production and provides coaching, direction, guidance, and training to the baking staff.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.Education/Experience:Associate degree (AS) or equivalent from two-year college in baking, culinary diploma from a vocational school or culinary college in baking and pastry, or a two-year apprentice program in baking and pastry at an upscale property.A minimum of three years working experience as a baker in a top-rated resort, boulangère/panettiere shop, club or hotel.Language Ability:Ability to communicate well in English. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.Math Ability:Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to calculate culinary business figures and amounts such as discounts, interest, commissions, recipe scaling, proportions, percentages and volume.Reasoning Ability:Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.Computer Skills:Basic skills.Certificates and Licenses:Serve Safe certificate.Physical Demands: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.The employee must regularly lift and /or move up to 30 pounds, frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear and taste or smell. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather). The employee is occasionally exposed to fumes or airborne particles and vibration.The noise level in the work environment is usually loud.