We are seeking an enthusiastic and capable Bread Baker to join our exceptional team of service leaders! This role will assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.

L’Atelier de Joël Robuchon New York & Miami are the latest incarnation of Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. The restaurant’s signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.   The legendary Chef Joël Robuchon was a visionary and trailblazer who transformed the way French cuisine was prepared and presented. Before his passing, he held 31 Michelin stars—more than any chef in history—and ran 29 restaurants spanning 11 countries, in cities including Hong Kong, Las Vegas, London, and Monaco, among others. 

Description:
A Baker at assists with all aspects of bread production. This role works under the direction of the Head Baker and follows stated recipes and product development for the bread program.

Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the restaurant.
• Use working knowledge of basic baking techniques; scaling, mixing, proofing, baking, decorating, finishing, etc.
• Assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.
• Responsible for mixing, shaping, baking dough; cleaning machinery; preparing ingredients; and packaging final product.
• As a member of the bakery team, ensure stated direction and guidance in quality standards are achieved daily.
• Assist in training and mentoring your team members to assist each other in achieving professional goals.
• Communicate in a timely fashion any discrepancies.
• Learn, follow and implement all procedures and standards regarding the properties HACCP Plan.
• Maintain care of, and clean, the kitchen equipment as needed.
• Clean the equipment and your entire work-station at the end of your shift.
• Be ready and willing to assist fellow staff members as situations arise.

• Minimum 2-5 years’ experience working in a restaurant of similar caliber.
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate’s Degree in Hospitality or equivalent Certification preferred.
• Food Handlers Safety Certificate Preferred
• Ability to read, speak and interpret documents in clear English.
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high volume, and high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must be able to work a flexible schedule. (including nights, weekends, and holidays)
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including nights, weekends, and holidays)

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.

We are seeking an enthusiastic and capable Bread Baker to join our exceptional team of service leaders! This role will assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.

L’Atelier de Joël Robuchon New York & Miami are the latest incarnation of Chef Joël Robuchon’s groundbreaking concept, which first opened in Paris’ Saint-Germain neighborhood in 2003, followed by Tokyo the same year. The restaurant’s signature counter seating faces directly into the open kitchen, allowing for a dynamic interaction between chef and diner, and view into the creative process.   The legendary Chef Joël Robuchon was a visionary and trailblazer who transformed the way French cuisine was prepared and presented. Before his passing, he held 31 Michelin stars—more than any chef in history—and ran 29 restaurants spanning 11 countries, in cities including Hong Kong, Las Vegas, London, and Monaco, among others. 

Description:
A Baker at assists with all aspects of bread production. This role works under the direction of the Head Baker and follows stated recipes and product development for the bread program.

Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the restaurant.
• Use working knowledge of basic baking techniques; scaling, mixing, proofing, baking, decorating, finishing, etc.
• Assist in the production of a dynamic bread program for the restaurants and bakery including seasonal specials.
• Responsible for mixing, shaping, baking dough; cleaning machinery; preparing ingredients; and packaging final product.
• As a member of the bakery team, ensure stated direction and guidance in quality standards are achieved daily.
• Assist in training and mentoring your team members to assist each other in achieving professional goals.
• Communicate in a timely fashion any discrepancies.
• Learn, follow and implement all procedures and standards regarding the properties HACCP Plan.
• Maintain care of, and clean, the kitchen equipment as needed.
• Clean the equipment and your entire work-station at the end of your shift.
• Be ready and willing to assist fellow staff members as situations arise.

• Minimum 2-5 years’ experience working in a restaurant of similar caliber.
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Associate’s Degree in Hospitality or equivalent Certification preferred.
• Food Handlers Safety Certificate Preferred
• Ability to read, speak and interpret documents in clear English.
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high volume, and high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must be able to work a flexible schedule. (including nights, weekends, and holidays)
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including nights, weekends, and holidays)

Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Bastion Hospitality, LLC.