AM Baker
Reports to: Executive Pastry Chef and Pastry Sous
Required Years of Experience: 2 years
ABOUT KENT HOSPITALITY GROUP
Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary
Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. KHG comprises
Michelin Star restaurants, private members clubs, and world class venues. We are dedicated to
delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand.
ABOUT PRINTEMPS:
Storied French luxury department store, Printemps, its first ever US location at One Wall Street in the heart of the Financial District.
Located in the historic 50-story landmark, Printemps will have five distinct food and beverage
concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.
Job Summary:
Bakers are the core of the Pastry Department. You and your fellow cooks will be responsible for producing mise en place for service, private dining, and special events. Bakers are also responsible for organizing and cleaning their stations, cooking and plating food to order, and breaking down their stations at the end of their shifts.
As a Baker at Printemps you should have a thorough understanding of classic cooking and pastry techniques as well as a basic understanding of how to use all the equipment required to produce your mise en place safely. Bakers at Printemps must possess a natural drive to do well and work together.
Kent Hospitality Group believes in a 'whole house' mentality and we expect all departments (Pastry, Savory, Dining Room, and Facilities) to support and motivate each other to achieve our goal of guest satisfaction. As a Baker, you will interact with all of these departments regularly and should be able to communicate effectively and respectfully with your co-workers & managers.
Baker responsibilities include (but are not limited to):
Food Preparation & Service
- Follow all recipes and presentation standards set by the Executive Pastry Chef, Pastry Sous Chef, or Pastry Supervisor
- Prepare baked goods and pastry items in a timely manner for service
- Perform tasks including dough mixing, lamination, shaping, proofing, and baking
- Ensure consistency with standard portion sizes, cooking methods, and quality standards
- Communicate any errors or inconsistencies to team members and supervisors and correct them promptly
- Assist with preparation of items for other service periods when needed
Prep & Kitchen Organization
- Follow all opening and closing kitchen procedures
- Set up and maintain pastry stations according to kitchen guidelines
- Maintain adequate levels of ingredients and products at pastry stations
- Assist with food preparation assignments during slower service periods
- Maintain a clean and organized workstation throughout the shift
Safety & Sanitation
- Prepare and handle food according to food safety and Food Handler guidelines
- Store, label, and rotate products following FIFO procedures
- Follow Department of Health (DOH) and Department of Labor (DOL) safety and sanitation standards
- Properly use and maintain all kitchen equipment
- Maintain cleanliness of kitchen areas, storage spaces, and walk-in refrigerators
- Track and report food waste as required
Skills & Requirements
- Understanding of professional pastry and cooking techniques
- Experience with dough mixing, lamination, shaping, and baking methods
- Previous experience in a professional kitchen, bakery, restaurant, or hotel environment (preferred 2 years)
- Knowledge of food safety, sanitation, and proper food handling procedures
- Ability to follow written and verbal instructions and work collaboratively with team members
- Strong attention to detail and sensory awareness (taste and smell)
- Ability to remain organized and composed in a fast-paced environment
- Positive attitude and strong teamwork skills
Physical Requirements
- Ability to stand or walk for extended periods (up to 10 hours)
- Frequent reaching, bending, stooping, kneeling, and repetitive hand or arm movements
- Ability to lift and move up to 20 lbs regularly and up to 50 lbs occasionally
- Ability to climb stairs and move safely throughout kitchen and storage areas
