CoralTree Hospitality is hiring: Lead Baker (Overnight) in Fort Lauderdale

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave will be home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches resulting in extraordinary experiences. The Resort will assemble over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Lead Baker to join our Pier Sixty-Six Resort opening team! You will be an integral member of the team that creates distinctively different and authentic culinary experiences for our guests.

Responsibilities

• Develop and maintain positive working relationships with the pastry team and collaborate to achieve shared goals.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Prepare and bake breads, viennoiseries, and specialty pastries, including handling doughs, fillings, proofing, baking, and decorating, while following recipes, quality standards, and food preparation checklists.
• Test pastries for proper baking, ensure proper portioning, presentation, and garnishing, and monitor food quality and portions throughout the shift.
• Safely use baking tools, equipment, and appliances, and ensure compliance with food safety and hygiene procedures.
• 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 at whatever time of day.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain accurate inventory levels by regularly tracking and ordering ingredients, ensuring all necessary supplies are available for daily production.
• Ensure consistent production levels by following established schedules and recipes, while adjusting output as needed to meet demand and minimize waste.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef / Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Complete opening duties, including setting up a workstation with required tools, equipment, and supplies, inspecting the cleanliness and working condition of all tools, equipment, and supplies, checking production schedule and pars, establishing priority items for the day, informing the Chef of any supplies that need to be requisitioned for the day's tasks, transporting supplies from the Storeroom and stocking in designated areas, starting prep work on items needed for the day, preparing and producing bread menu items for Restaurants, Room Service, and Banquets following recipes and yield guides, producing centerpieces for Banquets and buffets, informing the Chef on duty of any shortages before the item runs out, maintaining proper storage procedures as specified by Health Department and Hotel requirements, minimizing waste and maintaining controls to attain forecasted food costs, informing the Pastry Chef of excess items used in daily specials or elsewhere, disinfecting and sanitizing cutting boards and worktables, transporting empty, dirty pots and pans to the pot wash station, directing and assisting Stewards to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties, including returning all food items to the proper storage areas, rotating all returned product, wrapping, covering, labeling, and dating all items being put away, straightening up and organizing all storage areas, cleaning up and wiping down food prep areas, reach-ins/walk-ins, and shelves, returning all unused and clean utensils/equipment to the specified locations, icing down hot items from the steam table, turning off all equipment not needed for the next shift, restocking items that were depleted during the shift, and reviewing the status of work and follow-up actions required with the Chef before leaving.

Qualifications

• Fluency in English both verbal and non-verbal.
• Provide legible communication.
• Comprehend and follow recipes.
• Expand/condense recipes.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize and organize.
• Ability to be a clear thinker, remaining calm and resolving problems using good judgment.
• Ability to follow directions thoroughly.
• Ability to understand guest’s service needs.
• Ability to work cohesively with co-workers as part of a team.
• Ability to work with minimal supervision.
• Ability to maintain confidentiality of guest information and pertinent Hotel data.
• Ability to ascertain departmental training needs and provide such training.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Artistic talent.
• Exert physical effort in transporting (50 pounds).
• Endure various physical movements throughout the work areas.
• Remain in a stationary position for 4 to 6 hours throughout the work shift.
• Satisfactorily communicate with guests, management, and co-workers to their understanding.

Experience, Education, & Licensure

• 1-3 years’ experience as a Baker at a quality style Hotel or Restaurant.
• Food handling certificate.
• High school diploma or equivalent vocational training certificate.
• Certification of Culinary training or apprenticeship.

As a valued member of the CoralTree team, you will receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort