Cook Supervisor - Pastry

Loews Hotels & Co•Orlando, FL

1d•Onsite

About The Position

At Loews Hotels at Universal Orlando, team members make a difference and have fun every day, bringing to life the incredible, award-winning hotels at Universal Orlando Resort. The company is committed to its "power of we" culture, embracing diversity, and investing in training and development. They promote social responsibility and care for their team members. This position is at Loews Sapphire Falls Resort, a Caribbean-inspired paradise. The role involves coordinating and overseeing the activities of all food production employees in the preparation of menu items, ensuring all food products, especially pastry items, are of the highest quality and ready to serve in a timely manner.

Requirements

7+ years as a working pastry supervisor in a high-volume upscale hotel or freestanding restaurant operation with banquet facilities
Thorough knowledge and understanding of Food Service Sanitation Standards
Exceptional knowledge of high quality, upscale pastry and dessert preparation and presentation
Experienced in ingredients, techniques, and operating Mixers (Fondant, Dough, etc.), Proofing Cabinets, Dough Sheeters and Dividers, Dough Proofers, Convection Ovens, and Walk-in Coolers
Ability to create artistically and aesthetically appealing pastries and desserts
Strong organizational skills
Excellent guest service skills
Ability to regularly push, pull, lift up to 50 lbs
Ability to communicate effectively in English verbally and written with team members, leaders and guests
Must be able to work a flexible schedule, nights, weekends and holidays as required

Nice To Haves

Baking & Pastry/Culinary degree or equivalent formal training preferred

Responsibilities

Reports directly to the Pastry Chef, Sous Chef
Leads cooks when Pastry Chef and Sous Chef are not present
Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product
Reads and understands Banquet Event Orders for upcoming week
Produces large quantities of desserts uniformly
Must adhere to control procedures for cost/quality
Administers and ensures adherence to departmental guidelines, policies and procedures
Checks and controls the proper storage an rotation of product, checking on portion control to maintain a quality product
Practice inventory controls, including the preparation of and pick up of item from the storeroom
Stores all food in refrigerated boxes including covers, labels and dates
Supervises cleaning 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 regulations
Supervises/performs kitchen opening and closing operations
Supervises food handlers in the preparation and production of all pastry items
Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food are met
Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards
Reports all equipment maintenance needs to engineering
Maintains area in a clean condition at all times
Will be required to work varying schedules that reflect the business needs of the hotel
All other duties that are assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of all problems or unusual matters of significance
Is polite, friendly, and helpful to all guests, management and fellow employees
Attends all appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards