Pastry Chef

Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.

Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.

Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio.

Job Specific

Combines raw ingredients according to established standardized recipes, to produce baked products for inclusion in various desserts, pies, pastries and specialty confections

Uses various fruits, candies, sauces and confectionery products to decorate baked items thereby producing desserts, pastries, pies and confections which are unique and unusual and in demand from guests

Plates and presents desserts in an artistic and aesthetically appealing manner

Works with Food and Beverage Director and Banquet/Catering/Restaurant Managers to develop/create new and imaginative desserts and pastries which will enhance the image of the property's culinary reputation

Reviews all Banquet Event Orders and F&B forecasts to obtain information necessary to estimate demand

Orders necessary bulk ingredients to provide for estimated demand. Ensures that sufficient quantities of various ingredients are available to produce high quality, finished products in a timely manner

Receives and inspects all bulk ingredients, ensuring that all products received are fresh and of the quality/grade ordered

Stores all ingredients properly, according to established governmental food safety standards

Follows all sanitation guidelines to prevent cross contamination of raw products and eliminate potential for bacterial growth and resulting food borne illness

Properly rotates stored goods to minimize waste due to spoilage and ensure that products in storage are fresh at all times

Uses all mixing and baking equipment and tools in a safe manner according to manufacturer's recommendations

Maintains cleanliness of work area and equipment

Reports equipment malfunctions and/or safety/sanitation problems to supervisor

Other duties as assigned

General

Promotes and applies teamwork skills at all times

Notifies appropriate individual promptly and fully of problems and/or areas of concern

Is polite, friendly, and helpful to guests, management and fellow employees

Executes emergency procedures in accordance with hotel standards

Complies with required safety regulations and procedures

Attends appropriate hotel meetings and training sessions

Maintains cleanliness and excellent condition of equipment and work area

Complies with hotel standards, policies and rules

Recycles whenever possible

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

Qualification Standards

(Skills, Experience, Education, Licenses/Certs)

The individual must possess the following qualifications and be able to explain and demonstrate that s/he can perform the essential functions of the job, with or without reasonable accommodation.

Qualifications

High School Diploma or equivalent

Five + years as a Working Pastry Chef/Baker in a high volume upscale hotel or freestanding restaurant operation with banquet facilities

Exceptional knowledge of high quality, upscale pastry and dessert preparation and presentation

Thorough knowledge and understanding of bakery products, ingredients, equipment and techniques

Ability to create artistically and aesthetically appealing pastries and desserts

Ability to stand, bend, stoop repetitively for entire shift

Able to lift and carry 50 pounds

Ability to work flexible schedule to include weekends and holidays