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Live Your Passion. Add Your Magic.

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.

If you are an internal applicant, please log into Workday and apply for your application to be considered.

Please Click Here (https://www.myworkday.com/montage/d/task/2998$46522.htmld) to apply internally.

Lead Baker

The Lead Baker is responsible for prepping, preparing, and executing all menu items to specification and follows directions of Executive Pastry Chef daily. Follows all hotel policies and procedures. All positions may perform additional duties as assigned based on business needs that may be outside the scope of normal duties.

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.

+ Delivering product to outlets and events as needed.

+ Train new associates and interns on the breakfast station.

+ Assist with bread production: dough mixing, forming and baking.

+ Maintaining station pars and forecasting product needed for large events.

+ Prepare food items with quality and consistency.

+ 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.

+ 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 pastry cook must inspect all food products to maintain proper appearance, colors and appeal.

+ 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. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.