Pastry Chef (Start Date No Earlier Than December 9, 2024) - Military Veterans
at Loews Hotels
Loews Hotels & Co is a leading owner and operator of luxury hotels with a portfolio consisting of 26 hotels and resorts in the United States and Canada. Located in major city centers and resort destinations from coast to coast, the Loews portfolio features one-of-a-kind properties that go beyond Four Diamond standards and embrace their uniquely local community in order to curate exciting, approachable and local travel experiences for guests.
Position Start Date No Earlier Than December 9, 2024
The Pastry Chef is responsible for creating, preparing, and overseeing all pastry and dessert items in the hotel's dining establishments. This role requires a creative and skilled culinary professional who can produce high-quality pastries, desserts, and baked goods while managing the pastry kitchen operations efficiently.
Qualificatio ns:
- Culinary degree from a recognized institute, or equivalent experience.
- Certification as Food Service Manager or other, as required by State County or Local regulations.
- Three years as a Working Pastry Chef/Baker in a high-volume upscale hotel or freestanding restaurant operation with banquet facilities or comparable experience.
- 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.
Key Responsibilities:
- 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
- W orks 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
- Supervise and train pastry kitchen staff.
- Schedule and coordinate the work of the pastry team to ensure efficient and timely production.
- 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.
- P roperly 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 Responsibilities:
- Promotes and applies teamwork skills at all times.
- Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance.
- 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.
- Remains current with hotel information and changes.
- Complies with hotel uniform and grooming standards.
Orlando, FL
Loews Hotels & Co was founded in 1946 and continues to own and operate hotels and resorts in the United States and Canada. Headquartered in New York City, hotel destinations include Annapolis, Atlanta, Boston, Chicago, Chicago O'Hare, Hollywood, Miami Beach, Minneapolis, Montreal, Nashville, New Orleans, New York, Orlando, Philadelphia, San Diego, San Francisco, Santa Monica, Seattle, and Tucson Loews Hotels & Co operates as a subsidiary of Loews Corporation (NYSE: L). WHO WE ARE: We are a dedicated team focused on allowing our guests to flourish when they are with us. From our most senior of management, to our newest team members, we are all forged of the same hospitality DNA. That defining characteristic is a willingness and commitment to offer comfort, care, and everything in us to all who come through our doors. We invest in training and development opportunities for all team members so they may grow and develop as individuals. We embrace diversity at our core and offer the opportunity for all team members to reach their potential as professionals. We promote social responsibility by being a good neighbor in the communities in which we reside. At Loews Hotels & Co, we seek to create a dynamic culture that makes work interesting, challenging, fulfilling and fun. EQUAL EMPLOYMENT OPPORTUNITY Loews Hotels and Resorts is an Equal Opportunity Employer Minorities/Women/Veterans/Disabled All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, or protected veteran status and will not be discriminated against on the basis of disability.