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210006-Executive Baker

To effectively and efficiently manage and execute all bread and viénnoiserie production for The Broadmoor’s restaurants and banqueting operations to include Penrose Room, Summit, Ristorante del Lago, Play, Natural Epicurean, Golden Bee, Tavern, Golf Club Dining Room. Mountain Clubhouse, Cloud Camp, The Ranch at Emerald Valley, afternoon tea, weddings, social events, corporate groups, gala dinners, coffee breaks, break outs, buffets and receptions, all while keeping the standards given by the Executive Pastry Chef and Executive Chef Team.

Essential Duties and Responsibilities include the following and other duties may be assigned:

  • Directly supervise 12-15 employees in the Bakery Department
  • Conduct interviews and select bakery staff and ensure staffing levels are maintained according to guideline
  • Responsible for all disciplinary action using the Human Resources Department as a resource in establishing the appropriate course of action to make each employee successful through coaching and teaching
  • Prepare and conduct staff reviews and appraisals in a timely manner
  • Monitor performance of assigned staff and ensure that all procedures are completed to department standards
  • Prepare annual departmental budget and achieve budgeted financial revenues, controlling labor and cost of sales, and other departmental expenses following budgetary guideline
  • Keep an update on actual versus budgeted labor count
  • Organize and schedule staff in accordance with business volume, time off requests and labor cost guidelines
  • Look for new ways to better the organization of the bakery department. Using FIFO, ordering fewer products more often, placement of equipment, flow of product, etc.
  • Develop quantity checklists to assure exact cost margin and to avoid over-or under-ordering
  • Responsible for daily line-ups, weekly management meetings, and monthly staff meetings
  • Execute service duties and develop and execute training initiatives and procedures for all bakery positions in accordance with The Broadmoor Standards of Excellence and Forbes Five-Star and AAA Five-Diamond standards
  • Communicate on a daily basis with all Chef de Cuisines and Chef Tournants on daily activities in the hotel
  • Communicate additions or changes to the assignments as they arise throughout the shift
  • Submit maintenance work order and follow-up as necessary
  • Implement daily and weekly cleaning checklists for stewards and bakers
  • Assign duties, workstations, and responsibilities to staff and direct their performance
  • Assign and coordinate daily production and prep work for bakery staff to complete. Ensure that all assignments are completed
  • Delegate to each area an opening and closing procedures and duties
  • Set strict guidelines for dry and perishable food storage within Colorado State Health regulations
  • Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. Rectify deficiencies as needed
  • Ensure that all closing duties are completed according to department standards
  • Conduct safety training classes in conjunction with the safety team on lifting, emergency procedures, proper knife handling, and so on
  • Maintain a clean and organized bakery department
  • Participate in and delegate the daily activities in bakery production
  • Maintain a strong emphasis on food quality and presentation throughout all banquet related events and restaurant operations
  • Work closely with the Executive Pastry Chef on menu development and customized VIP events and menus
  • Source, order and requisition product for bakery production in accordance with property procedures, business volume and food cost guidelines
  • Work closely with stewarding management to better improve food delivery and pick up/logistics
  • Continue to emphasize a “sense of urgency” style working environment
  • Energize and inspire current and future bakery team member
  • Look for and seek out talent in the department for future development
  • Attend daily banquet sheet meetings with the Banquet Chefs or Executive Sous Chef so exact information regarding counts and times are on hand
  • Monitor coolers/storerooms for proper rotation and consistent products
  • Oversee production of special occasion (Holiday) bakeries and showpieces
  • Daily quality checks on products and in restaurants for proper handling
  • Create new products and evaluate them with the Executive Pastry Chef
  • Attend all training classes as offered by the hotel
  • Consistently treat all staff members with dignity and respect, upholding the hotel’s policies and standards at all times

 Education/Experience:

ACF Apprenticeship as a Baker or culinary school graduate with a focus in baking & pastry; at least eight years’ experience with a minimum of three years in culinary management or supervisory role; experience in baking of rolls and breads, artisan breads, international breads, breakfast Danishes, variety bakery items, and more; Forbes 5-Star, AAA 5-Diamond, and Michelin Star experience preferred

 Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

 Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Able to work with the metric system.

 Reasoning Ability:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 Supervisory Responsibilities:

Directly supervises 12-15 employees in the Bakery Department. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 Computer Skills:

Microsoft Office (Word, Excel, Outlook); payroll software; and order processing systems

 Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts. The employee is occasionally exposed to extreme cold (non-weather); extreme heat (non-weather) and vibration. The noise level in the work environment is usually moderate.

 Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 While performing the duties of this job, the employee is regularly required to stand and walk. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision and distance vision.

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