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