Baker ("Panadero/a")

POSITION PURPOSE

A skilled and creative baker will consistently create high-quality baked goods for our guests. The responsibilities of this role include adhering to recipes, blending ingredients, baking a variety of items such as breads, cakes, pies, cookies, and pastries, decorating baked goods, and presenting them in an appealing manner. Additionally, the Baker will be expected to uphold standards of quality and freshness, as well as maintain a hygienic and safe workspace.

ESSENTIAL RESPONSIBILITIES

• Prepares, produces, and bakes breakfast pastries, breads, rolls, and some desserts.
• Develops new products for a la carte or menus on a rotating basis.
• Decorates baked goods, such as cream pies, using a pastry bag.
• Sets time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions.

• Measures, weighs, and mix ingredients using mixers, blenders, scales, and other baking tools to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers.

• Prepare garnishes as needed for baked goods.
• Maintains adequate supply of all prepared products on hand and ensures proper storage and refrigeration.
• Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
• Lines up baked products in mobile carts according to the needs of the outlet or function.
• Utilizes all leftovers into usable products.
• Cleans, breaks down, and puts away all baking equipment including ovens, mixers, proofer, floors, freezer, and refrigerators.

• Follow recipes and instructions to prepare various types of baked goods, such as bread, cakes, pies, cookies, muffins, croissants, etc.
• Shape and form dough using molds, cutters, rollers, and other shaping tools.
• Bake products in ovens at the right temperature and time.
• Decorate products with glazes, icings, toppings, and other edible decorations.
• Display products in an attractive and appealing manner.
• Ensure the quality and freshness of products by checking the appearance, taste, texture, and expiration dates.
• Maintain a clean and sanitary work area by following hygiene and safety standards.
• Order and stock ingredients and supplies as needed.
• Keep records of production, inventory, and sales.
• Responsible for the proper handling of all food and equipment.
• All other duties assigned by managers and supervisors.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered “inside” if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

EDUCATION

High school or equivalent education required.

Associate degree in hotel or institutional food preparation preferred.

EXPERIENCE

• Minimum two (2) years of baking experience
• Current food handler’s card and other certification as required by federal/state/local law.

LICENSES OR CERTIFICATIONS

• Current SERVSAFE certification or has successfully completed a sanitation course within the past year.
• Current food handler’s card and other certification as required by federal/state/local law.

GROOMING

All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Knowledge of baking techniques, recipes, and equipment.

• Ability to work under pressure and meet deadlines.

• Creativity and attention to detail.

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Knowledgeable about basic function of Windows OS, MS Office, PMS, and POS.
• Self-driven and able to work independently.
• Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail.
• Must have a strong knowledge of drink preparation and applicable health standards.