sbe Corporate

SLS Brickell Hotel & Residences / Pastry Cook - Fi'lia by Michael Schwartz

US-FL-Miami
Req No.
2017-4947
Category
Restaurants
Job Requirements
N/A

Overview

SLS_Brick (VertCrest) disruptive logoLogo-Package_Black Brickell
 
 

Fi’lia by Michael Schwartz features honest Italian food highlighting fresh ingredients from the wood grill and hearth, handmade breads and pasta, and a signature tableside Caesar salad. The restaurant celebrates the essence of a Chef Schwartz dining experience – a fresh and pure approach to food and drink served in an unpretentious setting.

The Pastry Cook creates, prepares, produces, bakes breads, ice creams, sorbetsrolls, breakfast pastries and desserts according to standard recipes. Ensures that the products produced in Pastry meet the quality standards established. Maintain organization, cleanliness and sanitation of work areas and equipment. 
 

Responsibilities

  • Creates, prepares, produces, and bakes all breakfast pastries, breads, rolls and desserts for restaurants and banquets. Decorates pastries/cakes with creativity and skill.
  • Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of same.
  • Ensures spoilage/waste is kept to a minimum by ordering and utilizing proper quantities and rotating products.
  • Lines up baked products in mobile carts according to the needs of the particular outlet/function.
  • Set daily pars on all products to ensure freshness.
  • Other duties as assigned by the Pastry Chef

 

Qualifications

QUALIFICATION STANDARDS:

 

EDUCATION:

Any combination of education, training or experience that provides the required knowledge, skills and abilities. A.O.S. degree from a Culinary Institute is preferred.

 

LICENSES OR CERTIFICATES:

Food Handler Certification

 

EXPERIENCE:

  • Must possess one year previous Pastry and Baking experience.
  • Ability to organize/prioritize and complete multiple tasks simultaneously.
  • Must be able to work nights, weekends and holidays as required.
  • Must possess mathematical ability; recipes, cost out cost analysis, etc.
  • Must be able to utilize mixers, dough formers, sheeters, bakery ovens and bagel formers.

 

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

GROOMING:

All Team Members must maintain a neat, clean and well-groomed appearance (specific standards available).

 

OTHER:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

 

Upon employment, all employees are required to fully comply with sbe rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

 

 

 

 

 

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