At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. And allow them to follow their passion in creating moments guests will long remember. How we get there is by empowering our associates to think creatively. At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. We maintain a drug-free workplace and perform pre-employment substance abuse testing. In the United States we are proud to be an EEO employer M/F/D/V. The pay scale* for this position is $24.53 *The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Occasional environmental exposures to cold, heat, and water. All food storage must be in proper containers in refrigerators and freezers, to maintain freshness QUALIFICATIONS High school degree required or GED equivalent Extensive baking experience and ability Ability to read recipes and follow directions Ability to efficiently and safely handle knives, pots, pans, and kitchen equipment such as slicers, grinders, choppers, and mixers Visual acuity for near, depth, and color perception, reading menus and writing orders, and checking appearance of all food products Able to demonstrate culinary techniques such as cutting, cooking principles, plate presentations and proper sanitation and safety practices Two years of previous restaurant cooking experience in a high end restaurant, or educational equivalent Positive personality and good interpersonal skills for interfacing with members, guests, and staff Ability to make sound, common sense, and rational decisions in performance of duties Speak, read, and write the primary language (English) spoken in the work environment Must be available to work all shifts, including weekends and holidays PHYSICAL REQUIREMENTS Walking and standing are required throughout the working day the length of time of these tasks may vary from day to day and task to task. The pastry cook must inspect all food products to maintain proper appearance, colors and appeal. At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized. The work station must be set up based on menu items, banquet event orders and specials, and ensures all equipment is ready for the shift. Prepare food items with quality and consistency. Maintaining station pars and forecasting product needed for large events. Assist with bread production: dough mixing, forming and baking. Train new associates and interns on the breakfast station. Delivering product to outlets and events as needed. ESSENTIAL FUNCTIONS Preparing the highest quality food products for the restaurant and banquets, according to menu descriptions and directions: Be responsible for producing all morning pastries for event and outlets. All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties. Follows all hotel policies and procedures. Baker The Baker is responsible for prepping, preparing, and executing all menu items to specification and follows directions of Executive Pastry Chef daily. Please discuss with our hiring managers during our selection processes. We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. If this resonates with you, we look forward to receiving your application. We have built a culture that leads with the important notion we live by every day do what you love. At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life.
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