Pastry Cook II

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.

Essential Functions and Responsibilities

• Reports directly to the Pastry Chef and Sous Chef

• Report cook I if any of the above is absent

• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product

• Must adhere to control procedures for cost/quality

• Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product

• Practice inventory controls, including the preparation of and pick up of item from the storeroom

• Stores all food in refrigerated boxes including covers, labels and dates

• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations

• Maintains area in a clean condition at all times

• Will be required to work varying schedules that reflect the business needs of the hotel

• All other duties that are assigned

Supportive Functions and Responsibilities

• Notifies immediate supervisors promptly and fully of all problems or unusual matters of significance

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

• Attends all appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

Qualifications

• Basic knowledge of classical French desserts, chocolate handling and sugar work preferred

• Basic knowledge on mixing techniques, recipe preparation, piping, cake building, decorating

• Basic knowledge on mousses, custards and sauces.

• Comprehend BEO'S

• Knowledge on restaurant desserts, and desserts special

• Ability to work under pressure, handle multiple tasks and difficult situations

• Knowledge of operating all kitchen/pastry equipment, "mixers, tilt skillets, ice cream machine"

• Basic mathematical skills

• Must be able to obtain Food Handler's Card

• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds

• Ability to speak, read and write English

• Ability to work flexible schedule to include weekends and holidays

Education:

• Pastry diploma or degree preferred

Experience:

• Minimum of 3-4 year's experience with a good working knowledge of the fundamentals of cooking, baking and pastry