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Baking Specialist

2 months ago

Fort Lauderdale, Florida, United States The Las Olas Company Riverside Hotel Full time
*We maintain a drug-free environment. All potential candidates will undergo pre-employment screenings and background evaluations.*

POSITION: BAKING SPECIALIST
DEPARTMENT: CULINARY
REPORTS TO: PASTRY CHEF / BANQUET CHEF

QUALIFICATIONS:
  • At least 2 years of experience in a high-volume dining establishment
  • Proficient in English communication skills
  • Availability to work on weekends and holidays
  • Experience in cake decoration
ROLE SUMMARY:

The Baking Specialist is responsible for supporting the pastry kitchen's production efforts. This role involves preparing dough and related products for baking while ensuring a clean and organized workspace.

KEY RESPONSIBILITIES:
  • Monitor attendance for front-of-house and back-of-house staff.
  • Maintain and update the Banquet Event Order (BEO) binder, distributing weekly BEO runs.
  • Assist the Chef with administrative duties as needed.
  • Verify staffing, uniforms, and daily production documentation.
  • Utilize Food and Beverage software programs effectively.
  • Provide training as a Certified Trainer within the department.
  • Ensure proper upkeep of all refrigeration units and storage spaces.
  • Oversee the inventory management process.
  • Manage scheduling and labor practices efficiently.
  • Prepare and set up pastry items for various outlets.
  • Support the Pastry Chef in organizing and sanitizing the main kitchen, including storage areas.
  • Ensure quality and consistency in all food items served.
  • Prepare workstations and relevant prep lists promptly.
  • Demonstrate expertise in all pastry items produced at assigned stations.
  • Handle and store food safely and correctly.
  • Consistently produce orders quickly while adhering to established quality standards.
  • Show proficiency in using kitchen tools and equipment safely.
  • Exhibit knowledge of fundamental cooking techniques applicable in the pastry kitchen.
  • Assist the Restaurant Pastry Chef in delegating tasks.
  • Wear the complete and appropriate uniform at all times.
  • Respect scheduled work hours and obtain manager approval for any changes.
  • Show respect for colleagues, equipment, and patrons.
  • Communicate with supervisors after each shift regarding work tasks and coordination.
  • Exhibit strong organizational skills, setting priorities, and planning ahead.
  • Demonstrate perseverance in achieving goals despite challenges.
  • Focus on and commit to achieving desired outcomes.
  • Communicate needs for the area to the supervisor.
  • Take responsibility in the absence of the supervisor.
  • Find satisfaction in producing high-quality pastry goods.
  • Uphold the highest ethical standards in the workplace.
  • Proven ability to collaborate with diverse individuals, respecting various communication and learning styles.
  • Other responsibilities as assigned.
EQUIPMENT UTILIZED:
  • Mechanical mixers
  • Slicers
  • Blenders
  • Ovens and ranges
  • Gas stoves
  • Steamers
  • Proof boxes
  • Rack washing machines
PHYSICAL DEMANDS:

Position Requirements:
  • Standing and walking for extended periods
  • Forward bending, squatting, and reaching to retrieve items
  • Repetitive bending of the head and neck
  • Lifting items from a height of 6 inches to 5 feet
  • Carrying food items over a distance of 10 feet
  • Shoulder movements below 90 degrees
  • Using hands to grasp tools and utensils
  • Repetitive elbow motions for chopping tasks
  • Frequent wrist motions for stirring and chopping
Force Requirements:
  • Handling boxes weighing up to 50 lbs.
  • Moving pots of food weighing between 25-50 lbs.
  • Applying 5-10 lbs. of force to stir thicker food items.
Repetitive Actions:
  • Standing for most of the day, primarily in front of hot cooking equipment
  • Occasional walking
  • Lifting items from dolly to refrigerator multiple times a day
  • Frequent forward flexion of the head and neck during food preparation
  • Regular stirring and chopping tasks
WORK ENVIRONMENT: Most of the shift is spent in front of hot stoves or ovens.

SENSORY REQUIREMENTS: High proficiency in touch, sight, hearing, smell, and taste.

EEO/M/F/V/D