• Pastry Cook, Part-time

    Sage Hospitality Group (Savannah, GA)


    Why us?

     

    The Emporium Kitchen & Wine Market brought to Savannah by Sage Restaurant Concepts is located within Perry Lane Hotel. Stationed in the midst of Savannah’s historic district, Perry Lane Hotel invites guests to immerse themselves in all that is Savannah. Combining regional and contemporary aesthetics, this Luxury Collection Hotel boasts 167 elegant guest rooms and three lively food and beverage venues. Guests can enjoy warm, approachable hospitality in an energetic community space designed to delight the five senses. This vibrant local gathering place features interactive wine experiences, knowledgeable staff and eclectic, yet refined food and beverage menus made with the highest-quality ingredients. The Emporium welcomes you; whether you're looking to stay awhile and savor the experience with a wine tasting or cooking class, or just to stop in for a quick gourmet sandwich before heading out on your next adventure.

     

    _Perry Lane Hotel_ seeks welcoming, creative, and polished team members with a heart of service. We strive to be the best and create excellence in everything we do. We are known among our team, our guests and our communities as leaders in our field who are authentic, humble and innovative operators driven to anticipate needs and exceed expectations. If your passion is creating magnetic and hospitable memories while taking part in a rewarding work environment, apply today!

    The Perks:

    + Sage Hotel Discounts Across the US

    + SRC Restaurant Discount

    + Marriott Discount

    + Medical, Vision, & Dental Insurance

    + 401K

    + Free Shift Meal

     

    At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage team members execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

     

    Job Overview

     

    Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

    Responsibilities

    + 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.

    Qualifications

    Education/Formal Training

    High school education or equivalent experience.

    Experience

    Minimum one year food service or related work.

     

    Knowledge/Skills

     

    Requires an ability to work as a team member and an ability to communicate with kitchen staff.

    Physical Demands

    The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    + 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.

    Environment

    Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

     

    **ID:** _2025-28282_

    **Position Type:** _Regular Part-Time_

    **Property** **:** _Perry Lane Hotel_

    **Outlet:** _Emporium Savannah_

    **Category:** _Culinary_

    **_Address_** **:** _255 E Perry St._

    **_City_** **:** _Savannah_

    **_State_** **:** _Georgia_

     

    EOE Protected Veterans/Disability