Pastry Supervisor

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.

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

• Oversee daily pastry production to ensure food of consistent quality is prepared according to standardized recipes, portion controls, and presentation guidelines.

• Supervise and coordinate the preparation of pastry items, ensuring production aligns with forecasted business needs while minimizing overproduction and waste.

• Ensure all food items are properly labeled and dated, following established rotation procedures (FIFO), and verify that perishables are stored at correct temperatures.

• Review daily par levels and delegate necessary prep tasks, freezer pulls, and line setup to team members; monitor execution to ensure readiness and efficiency.

• Monitor inventory levels, identify potential shortages or out-of-stock items, and communicate proactively with ordering personnel or management.

• Ensure all unused food items are properly stored and labeled at the end of each shift, maintaining quality and compliance with food safety standards.

• Collaborate with the Pastry Chef and Executive Chef to develop and implement corrective action plans for food cost issues; actively monitor and train staff to reduce waste, optimize yield, and maintain proper usage according to SOPs.

• Provide leadership, training, and guidance to pastry team members, fostering a positive work environment and ensuring adherence to sanitation, safety, and quality standards.

Education/Formal Training

High school education or equivalent experience.

Experience

• Minimum 2 years of professional pastry experience in a high-volume kitchen, bakery, or hospitality environment.

• Preferred: At least 1–2 years in a supervisory or lead role, with proven experience managing pastry production and directing a small team.

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.