You will find working at Royal Palms Resort and Spa, located in the heart of the Valley of the Sun in Phoenix, Arizona, a very rewarding experience on every level. With sincerity, care and respect, we pledge our support to ensure you are well treated and trained, and given the tools you need to learn, grow, and extend legendary service, which is the PRIDE OF ROYAL PALMS. You will join a very select TEAM of individuals, all committed to providing our internal and external guests with an exceptional hospitality experience in a beautiful, historic, charming, quality driven, warm, and family oriented environment. Our success depends on you, your commitment and desire to be your best, and your unique ability to exceed our guests� expectations, with an emphasis on personalized service. We look forward to your contributions, and to sharing this incredible resort, company and opportunity with you. 

JOB OVERVIEW

Responsible for the preparation, baking and finishing of all breads, breakfast bakeries, cookies and other specified baked goods in accordance with departmental quality standards and specifications;  Maintains the organization, cleanliness and sanitation of work areas and equipment.

ESSENTIAL JOB FUNCTIONS
* Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.

· Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

· Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

· Maintain positive guest relations at all times.

· Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

· Resolve guest complaints, ensuring guest satisfaction.

· Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

· Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

· Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

· Complete opening duties:

o    Set up work station with required mis en place, tools, equipment and supplies.

o    Inspect the cleanliness and working condition of all tools, equipment and supplies.  

o    Check production schedule and pars.

o    Establish priority items for the day.

o    Inform the Pastry Chef of any supplies that need to be requisitioned for the day's tasks.

o    Transport supplies from the Storeroom and stock in designated areas.

· Start prep work on items needed for the day.

· Prepare and produce breads and other designated items for Restaurants, Room Service and Banquets, following recipes and yield guides.

· Produce centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.

· Prepare amenity orders for Room Service.

· Inform the Pastry Chef of any shortages before the item runs out.

· Assist the Pastry Cooks as required to ensure optimum service to guests.

· Maintain proper storage procedures as specified by Health Department and Hotel requirements.

· Minimize waste and maintain controls to attain forecasted food cost.

· Inform the Pastry Chef of any excess items that can be utilized in daily specials or elsewhere.

· Disinfect and sanitize cutting boards and worktables.

· Transport empty, dirty pots and pans to the pot wash station.

· Direct and assist Stewards in order to make clean-up a more efficient process.

· Breakdown work station and complete closing duties:

o    Return all food items to the proper storage areas.

o    Rotate all returned product.

o    Wrap, cover, label and date all items being put away.

o    Straighten up and organize all storage areas.

o    Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.

o    Return all unused and clean utensils/equipment to the specified locations.

o    Ice down hot items from the steam table, so they cool quickly.

o    Turn off all equipment not needed for the next shift.

o    Restock items that were depleted during the shift.

· Review status of work and follow-up actions required with the Pastry Chef before leaving.

SECONDARY JOB FUNCTIONS

· Assist with inventories as scheduled.

· Assist in plating up Banquets as assigned.

· Follow maintenance program and cleaning schedule.

· Perform duties in other areas of Kitchen as assigned.

· Research new products, menu items and display pieces.

· Attend designated meetings.