Pastry Cook

Sage Hospitality•Savannah, GA

17d•Onsite

About The Position

The Emporium Kitchen & Wine Market, brought to Savannah by Sage Restaurant Concepts, is located within Perry Lane Hotel in Savannah’s historic district. Perry Lane Hotel is a Luxury Collection Hotel with 167 elegant guest rooms and three food and beverage venues. The Emporium offers interactive wine experiences, knowledgeable staff, and refined food and beverage menus made with high-quality ingredients. Perry Lane Hotel seeks welcoming, creative, and polished team members with a heart of service, aiming to create excellence and anticipate guest needs.

Requirements

High school education or equivalent experience.
Minimum one year food service or related work.
Requires an ability to work as a team member and an ability to communicate with kitchen staff.
Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
Periodic climbing required.
Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers and communicate with other staff.
Must be able to see that product is prepared appropriately.
Must have moderate literacy to read use records and all special requests.

Responsibilities

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
Prepare food of consistent quality following recipe cards and production and portion standards.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.