Loews Hotels, LLC.
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.
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
Leeds cooks when supervisors are not present.
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
Good knowledge of classical French desserts, chocolate handling and sugar work preferred
Good knowledge on mixing techniques, recipe preparation, piping, cake building, decorating
Good knowledge on mousses, custards and sauces
Good knowledge on chocolate tempering, sculpting, and sugar working
Comprehend and execute BEO'S
Creation of amenities
Able to handle pop up
Strong knowledge on over night baking
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 4-6 year's experience with a strong working knowledge of the fundamentals of cooking, baking and pastry
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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.
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
Leeds cooks when supervisors are not present.
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
Good knowledge of classical French desserts, chocolate handling and sugar work preferred
Good knowledge on mixing techniques, recipe preparation, piping, cake building, decorating
Good knowledge on mousses, custards and sauces
Good knowledge on chocolate tempering, sculpting, and sugar working
Comprehend and execute BEO'S
Creation of amenities
Able to handle pop up
Strong knowledge on over night baking
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 4-6 year's experience with a strong working knowledge of the fundamentals of cooking, baking and pastry
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