Job Description

Qualifications

:
  • Ideally Trained at Culinary Institute of America, Johnson and Wales University, Institute of Culinary Education, International Culinary Center, Le Cordon Bleu.
  • Minimum of 5 years of bread baking experience (at least 3 years in a leadership role within a luxury or Five-Star resort or fine dining establishment.
  • Michelin-star, Forbes 5-star, or James Beard experience and background is a must.
  • Proven expertise in European breads (French, Italian, German), Artisan Breads, and high-volume buns/rolls supporting the on-property restaurants.
  • Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity.
  • Baking Experience with Baguette, Sourdough, Rye, Whole Wheat, Brioche, Challah, Focaccia, Ciabatta, Pita, and Multigrain
  • Supervises mixing, proofing, shaping, and baking of table breads, brioche buns, dinner rolls, bagels, artisan breads, desert breads, biscui...

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