Pastry Cook

Pastry Cook

Job Title:

Pastry Cook
•

Employer:

Sage Hospitality Group
•

Location:

Savannah, GA

Salary: $60,000.00 - $70,000.00
• Full-time
• Entry level

The Emporium Kitchen & Wine Market, brought to Savannah by Sage Restaurant Concepts, is located within Perry Lane Hotel. The Emporium welcomes guests to experience interactive wine education, cooking classes, and fine dining prepared with high-quality ingredients. Sage Hospitality Group seeks welcoming, creative, and polished team members with a heart of service.

• 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, ensuring 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, covering and dating all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage per SOP.

• Sage Hotel Discounts Across the US
• SRC Restaurant Discount
• Marriott Discount
• Medical, Vision, & Dental Insurance
• 401K
• Free Shift Meal

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 positions regularly involves lifting food cases and torso weighing up to 70 lbs; items include food and small equipment – 75% of the time.
• Periodic climbing required. Bending of the knees 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, service hours or 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 usage records and all special requests.

Inside 100% of an 8-hour shift. In freezers, temperatures can be
-10°F. On the front line, temperatures can be over 100°F.

• Entry level

• Full-time

• Management and Manufacturing

• Hospitality

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