Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center. The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city’s skyline. Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City.

This position is responsible for maintaining, setting up, producing food and controlling quality of all food items prepared in the pastry department.

Essential Functions and Responsibilities

Reports directly to the Pastry Chef and Sous ChefReport cook I if any of the above is absentPrepares all volume food inters according to standard recipes and specifications to ensure consistency of productMust adhere to control procedures for cost/qualityChecks and controls the proper storage an rotation of product, checking on portion control to maintain a quality productPractice inventory controls, including the preparation of and pick up of item from the storeroomStores all food in refrigerated boxes including covers, labels and datesCleaning 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 regulationsMaintains area in a clean condition at all timesWill be required to work varying schedules that reflect the business needs of the hotelAll other duties that are assigned

Supportive Functions and Responsibilities

Notifies immediate supervisors promptly and fully of all problems or unusual matters of significanceIs polite, friendly, and helpful to all guests, management and fellow employeesAttends all appropriate hotel meetings and training sessionsMaintains cleanliness and excellent condition of equipment and work areaExecutes emergency procedures in accordance with hotel standardsComplies with required safety regulations and proceduresComplies with hotel standards, policies and rulesRecycles whenever possibleRemains current with hotel information and changesComplies with hotel uniform and grooming standards

Qualifications

Basic knowledge of classical French desserts, chocolate handling and sugar work preferredBasic knowledge on mixing techniques, recipe preparation, piping, cake building, decoratingBasic knowledge on mousses, custards and sauces.Comprehend BEO’SKnowledge on restaurant desserts, and desserts specialAbility to work under pressure, handle multiple tasks and difficult situationsKnowledge of operating all kitchen/pastry equipment, “mixers, tilt skillets, ice cream machine”Basic mathematical skillsMust be able to obtain Food Handler’s CardAbility to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 poundsAbility to speak, read and write EnglishAbility to work flexible schedule to include weekends and holidays

Education: 

Pastry diploma or degree preferred

Experience:

Minimum of 3-4 year’s experience with a good working knowledge of the fundamentals of cooking, baking and pastry