Head Baker

JOB SUMMARY

Accountable for overall success of the daily bakery operations.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.  Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Accountable for overall success of the daily bakery operations.  Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.  Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.  Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 

 

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

 

CORE WORK ACTIVITIES

General Kitchen

• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Maintain kitchen logs for food safety program compliance.

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to meet the departmental standards, including using sanitizers as defined by the Ecolab training & provided guidelines.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning the section/ kitchen as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scales, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes

Food Preparation

• Prepares quality baked goods such as breads and pastries to specifications and amounts listed on order sheet. Adjusts the production on a daily basis subject to occupancy and operational requirements.
• Prepare and bake goods according to recipes, quality standards, presentation standards, and mise en place list
• Continually develops, updates and improves the quality of all baked items on menus.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings

Maintaining Standards

• Consults with the Pastry Chef and makes suggestions for new and exciting baked goods to embellish the menu.
• Ensures the recipe file is maintained in a neat and orderly fashion on standard recipe cards.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare breads and pastries, including preparing doughs and fillings, proofing, baking breads and breakfast pastries, and decorating as appropriate.
• Review Mise en Place list to understand daily variety of baked goods to be produced, finished, and stocked.
• Prepare bakery merchandise by accurately following thawing and baking guidelines to ensure product quality and visual appearance within production timelines.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

Leadership

• Takes charge & supervises Pastry section in the absence of the Pastry Chef.
• Supervise, monitor and delegate all & any extra workload to subordinates.
• Make any suggestions to improve the quality of services.
• Frequently communicate the status of all bakery food production to the Pastry Chef.
• Trains Commis & CDP team members in methodology, equipment, and technique to create appropriate desserts, pastries and breads.

 

Additional Responsibilities 

• Provides information to executive teams, supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates the results to choose the best solution and solve any challenges which may arise.

 

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.