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 ChefLeeds cooks when supervisors are not present.Prepares all volume food inters according to standard recipes and specifications to ensure consistency of productMust adhere to control procedures for cost/qualityChecks and controls the proper storage an rotation of product, checking on portion control to maintain a quality productPractice inventory controls, including the preparation of and pick up of item from the storeroomStores all food in refrigerated boxes including covers, labels and datesCleaning 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 regulationsMaintains area in a clean condition at all timesWill be required to work varying schedules that reflect the business needs of the hotelAll 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 employeesAttends all appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standards

Qualifications

Good knowledge of classical French desserts, chocolate handling and sugar work preferredGood knowledge on mixing techniques, recipe preparation, piping, cake building, decoratingGood knowledge on mousses, custards and saucesGood knowledge on chocolate tempering, sculpting, and sugar workingComprehend and execute BEO’SCreation of amenitiesAble to handle pop upStrong knowledge on over night bakingKnowledge on restaurant desserts, and desserts specialAbility to work under pressure, handle multiple tasks and difficult situationsKnowledge of operating all kitchen/pastry equipment, “mixers, tilt skillets, ice cream machine”Basic mathematical skillsMust be able to obtain Food Handler’s CardAbility to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 poundsAbility to speak, read and write EnglishAbility 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