Opening in the fall of 2022, Loews Hotels & Co will welcome the new Loews Coral Gables Hotel. In partnership with Agave Holdings and part of the Plaza Coral Gables development project, the hotel will feature 242 guestrooms, 15,000 square feet of meeting space, event deck with a pool, signature restaurant, lounge and more. Loews Coral Gables will be the second South Florida property for Loews Hotels & Co, building upon the momentum of the 790 room Loews Miami Beach Hotel, a market leader for more than two decades. The Plaza Coral Gables, located just four blocks south of the Miracle Mile, will showcase the hotel, office space, residential units and retail. 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 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 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