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Pastry Chef-Toasted Oak Grill & Market

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Detroit, MI
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Pastry Chef-Toasted Oak Grill & Market
Sage Hospitality
Position Level:
Non Entry
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Not Available
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As the leading hospitality management company, our success is defined by providing the ultimate experience to every customer, investor, partner and associate.
We are passionate about making every experience with Sage Hospitality unique, positive, successful and inspiring. We are dedicated to making a difference in the lives of our guests, associates, investors and the communities where we live and work.
We are a hotel management company with the right systems in place, incredible offerings in premiere locations, and a team of smart, creative and visionary people at all levels. Our over 25 years of experience tells us that these are precisely the right ingredients to make your experience with Sage sensational.
We Are:
People Focused –
We nurture and empower our people to provide seamless execution and extraordinary results
Visionary –
We capture the unique potential in each property to provide exceptional experiences for our guests and superior operating profit for our owners
Corporate Citizens –
We are a good neighbor, environmental steward and corporate citizen in the communities where we live and operate
Performance Driven –
We create and utilize proven, proprietary operations management systems and strategies that drive revenue, increase efficiencies, reduce costs, maximize profitability
Here at Sage Hospitality our concern is for the comfort of our guests and the way in which we treat our environment. Our Green Effort involves reducing our carbon footprint at every one of our hotel locations by asking our guests to leave our convenient door-hangers out to help us conserve energy.
By placing the hanger on your door, you will be declining guest room cleaning for the day. This will help reduce the hotels’ energy and water usage.
Pastry Chef-Toasted Oak Grill & Market
The Sage Restaurant Group, where we focus on building independent restaurants and lounges adjacent to our hotels in prime urban locations, is searching for our Pastry Chef for their Toasted Oak concept. Highly designed, innovative, and value driven, Toasted Oak exemplifies all of the restaurants in the Sage Restaurant group portfolio with it Michigan expired experience.

Toasted Oak Grill & Market in the Renaissance Baronette Hotel features a regional menu with a focus on fresh & original ingredients. Dishes embrace the flavors of the countryside with daily fish & meat specials, earthy ingredients, delicious appetizers & salads.

Job Description:

Pastry Chef

Essential Functions

• Prepare all pastry and dessert items for buffet, banquet and restaurant use according to standard recipes. • Visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal. • Ensure proper storage of all pastry items in refrigerators and freezers to maintain product freshness.

Supportive Functions In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Properly rotate food products in order to keep spoilage and waste to a minimum. • Ensure that all equipment in work area is properly cleaned. • Perform other duties as required, i.e., special orders/buffet presentations and cross training.

Special Job Knowledge, Skills and abilities The individual must posses the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace. • Must be able to read and write to facilitate the communication process. • Requires good communication skills, both verbal and written. • Thorough knowledge of pastry and dessert. • Knowledge of accepted sanitation standards. • Extensive experience with slicers, mixers, grinders, food processors, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Must possess basic computational abilities. • Must possess basic computer skills.

Physical Demands • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environment systems; however, must be able to work in extreme temperature like freezers (-10 F) and kitchens ( 110 F), possible for one hour or more. • Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day-to-day and task-to-task. • Must be able to exert well-paced ability in limited space and to reach other departments on a timely basis. • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height. Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. • Ability to physically self demonstrate culinary techniques, i.e., cutting cooking principles, plate presentation, safety and sanitation practices. • Must be able to lift up to 15 lbs. on a regular and continuing basis. • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. • Require grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. • Requires manual dexterity to use and operate all necessary equipment. Qualification standards Education High school or equivalent education required.

Experience two years experience as a pastry chef in a similar size operation.

Grooming All employees must maintain a neat, clean and well-groomed appearance per Sage standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Sage Restaurant Group brings inspired restaurants to ho****
Sage Hospitality Resources © 2011
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Company info

Sage Hospitality Resources, LLC
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Company Profile
Sage Hospitality Resources is one of the leading hotel management and development companies in the United States. Recognized as an innovative leader in our industry, we specialize in the management and development of premium-branded and independent hotels. We create value for hotel owners and investors through outstanding product development and superb asset management. This powerful combination fuels our vision of being recognized by our customers as the best in the business.