Pastry Chef-Toasted Oak Grill & Market
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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.
• 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.
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