POSITION SUMMARYAs an integral part of a team, the baker is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to the preparation, baking and finishing of all breads, breakfast bakeries, cookies and other specified baked goods in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment. ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with All departmental policies/service procedures/standards.Correct maintenance and use of equipment. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.Maintain positive guest relations at all times.Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.Resolve guest complaints, ensuring guest satisfaction.Monitor and maintain cleanliness, sanitation and organization of assigned work areas.Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.Complete opening duties:Set up work station with required Mis en place, tools, equipment and supplies.Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars.Establish priority items for the day.Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks.Transport supplies from the Storeroom and stock in designated areas.Start prep work on items needed for the day.Prepare and produce breads and other designated items for Restaurants, Room Service and Banquets, following recipes and yield guides.Produce centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.Prepare amenity orders for Room Service.Inform the Pastry Chef of any shortages before the item runs out.Assist the Pastry Cooks as required to ensure optimum service to guests.Maintain proper storage procedures as specified by Health Department and Hotel requirements.Minimize waste and maintain controls to attain forecasted food cost.Inform the Pastry Chef of any excess items that can be utilized in daily specials or elsewhere.Disinfect and sanitize cutting boards and worktables.Transport empty, dirty pots and pans to the pot wash station.Direct and assist Stewards in order to make clean-up a more efficient process.Breakdown work station and complete closing duties:Return all food items to the proper storage areas.Rotate all returned product.Wrap, cover, label and date all items being put away.Straighten up and organize all storage areas.Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.Return all unused and clean utensils/equipment to the specified locations.Ice down hot items from the steam table, so they cool quickly.Turn off all equipment not needed for the next shift.Restock items that were depleted during the shift.Review status of work and follow-up actions required with the Pastry Chef before leaving.Assists with daily checking of the bulletin board for daily and future functions which may need his/her attention. This includes banquet functions, room service pre-orders and contracted restaurant parties.The proper presentation and preparation of all baked goods. This includes: breakfast pastries and various rolls and artisan breads.Help the operation with Mis en place and production back up.Perform all other duties as may be required or assigned. SUPERVISORY REQUIREMENTSReports To: Executive Chef, Sous Chef, & Pastry Chef, Pastry Sous Chef, Assistant Pastry Chef Supervises: None EDUCATION/EXPERIENCEHigh school diploma or equivalent vocational training certificate.Minimum 3-6 years experience in baking at a 4 star style Hotel or Restaurant. LICENSES/CERTIFICATIONSCertification in CPRFood handling certificate. KNOWLEDGE, SKILLS, & ABILITIESAbility to anticipate guest needs; respond promptly and acknowledge all guests.Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.Must be highly organized, detail-oriented and have the ability to multi-task.Ability to maintain positive guest relations at all times.Ability to expand/condense recipes.Comprehend and follow recipes. PHYSICAL DEMANDSThe physical demands and work environment characteristics described 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.Ability to exert physical effort to transport up to 50 pounds.Ability to endure various physical movements throughout the work areas.Ability to reach 7 feet.Maintain a stationary position for up to 8 hours throughout work shift. WORK ENVIRONMENTMain Kitchen, Banquet Kitchen, Outlet Kitchens, Stewarding areas.Indoor, air conditioned officeIndoor/Outdoor, non-air conditionedExposure to variable temperature conditions.Exposure to variable noise levels.Exposure to dust, chemicals, fumes, mites, and/or odor hazards.