Overnight Baker

Overnight Baker position supporting the Executive Pastry Chef and Sous Chef in the daily planning, organization, production and preparation of all breads and bread confections, while ensuring quality, consistency and guest satisfaction. Requires two years of hands-on bakery experience or apprenticeship, knowledge of American/ international breads, dough products, retarding and façonnage techniques, recipe development, accurate recipe measurements, and ability to operate kitchen equipment and manage related duties. Must hold or be certifiable as an American Culinary Federation Baker, Florida State Food Handler Certification, and CPR/First Aid knowledge. Ability to work a night/overnight schedule, lift up to 50 pounds, stand for extended periods, and collaborate with fellow bakers and kitchen staff to uphold pastry standards, quality, presentation and production planning. Must communicate in English and demonstrate strong organization, problem-solving, and teamwork in a high-volume kitchen environment. This overview is not exhaustive of duties and may be adjusted by management based on workload and emergencies.