Baker - Kona Village

About the role

OVERVIEW / BASIC FUNCTION Dynamic and outgoing person that is a team player with effective communication skills. A person in this role needs to be highly organized and able to think critically. A self- motivator and wonderful team leader ESSENTIAL FUNCTIONS * Maintain a high level of integrity with the staff, Lead by example. Set the standard by which all others should follow * Must be available to work all shifts, be present and fully responsible for the department on chefs' days off, and vacations * Must be a great communicator, able to lead the team with and without a chef. Delegate, coach, and praise team accordingly * Fully empowered to make decisions on quality, timing, and special requests * Assist with scheduling to ensure proper coverage while meeting labor and quality standards. * Create and maintain a professional and productive working relationship with all areas of resort * Ability to articulate solutions, for challenges regarding product, staffing or timing in a professional and productive manner * Assist with daily line-ups and conduct daily line-ups in chef's absence. Take in active role in all meeting * Ability to facilitate training new colleagues and assisting with cross training initiatives. * Responsible for safety of the staff and guests, allergies, equipment training, time, and temperature control * Maybe required to work a varying schedule and OT including overnight as the need arises. * Be a liaison between the chefs and colleagues to build and maintain a highly motivated team * Ensuring all staff follow posted recipes and pick up charts * Responsible for assisting chefs on consistency of al stations/menu during service * Ensure proper timing/pace during service to meet or exceed hotel standards * Ability to order, or oversee the ordering of daily supplies * Ability to create specials and communicate/taste/explain timely with the front of house * Ensure all health department standards are being followed and coach accordingly when necessary * Guests comment cards: meet or exceed agreed upon objectives, find innovative ways to positively affect PRODUCT * Prepare food items according to guest orders of consistent quality following recipe, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and dinner service. * Operate, maintain and thoroughly clean kitchen equipment * Date all containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and action to correct any food cost problems; control food waste, loss, and usage per policies KNOWLEDGE AND SKILLS * Experience with laminated doughs, brioche, puff pastry as well as savory breads such as focaccia and baguettes. * Prepare and bake a variety of breads, pastries, and specialty items from scratch, following both classic recipes and seasonal creations. * Manage dough preparation, proofing, and baking schedules to ensure consistent quality and freshness. * Decorate and finish baked goods with precision and creativity. * Maintain a clean, organized, and food-safe work environment in compliance with health and safety standards. * Collaborate with the team to develop new menu items and improve existing recipes. * Monitor inventory of baking ingredients and assist with ordering supplies. * Proven experience as a baker in a commercial kitchen, bakery or restaurant. * Strong knowledge of baking techniques, ingredient functions, and food safety practices. * Ability to work early mornings and manage time effectively in a fast-paced environment. * Creativity and a passion for experimenting with flavors, textures, and presentation. * Attention to detail and pride in producing consistently high-quality products. * Team spirit and a positive, collaborative attitude. EDUCATION: High school education, culinary school preferred EXPERIENCE: Minimum two years of pastry or related work experience. Advanced culinary knowledge is expected for this position. Working knowledge is learned on-the-job. SALARY: * 35.00 per hour

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