Executive Pastry Chef

Pastry Chef

Manages the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to promote a consistent, high quality product is produced. Monitors sanitation and food standards. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Manages all pastry food preparation areas.

Candidates must have either a high school diploma or GED with six years of experience in culinary, food and beverage, or related professional areas. Alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with four years of experience in culinary, food and beverage, or related professional areas is required.

Leading the discipline teams involves supervising and managing employees, understanding employee positions well enough to perform duties in employees' absence, supervising and coordinating activities of cooks and workers engaged in pastry preparation, utilizing interpersonal and communication skills to lead, influence, and encourage others, encouraging and building mutual trust, respect, and cooperation among team members, serving as a role model to demonstrate appropriate behaviors, promoting and maintaining the productivity level of employees, supervising pastry preparation shift operations, communicating performance expectations in accordance with job descriptions for each position, creating and maintaining open, collaborative relationships with employees, verifying that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognizing performance and producing desired results, leading shifts while personally preparing food items and executing requests based on required specifications, representing the property in media events as needed, and facilitating pastry classes for customers and the community.

Verifying culinary standards and responsibilities are met includes developing, designing, or creating new ideas and items for pastry kitchen, following proper handling and right temperature of all food products, maintaining food preparation handling and correct storage standards, recognizing superior quality products, presentations and flavor, verifying employees maintain required food handling and sanitation certifications, promoting compliance with all applicable laws and regulations, assisting the Executive Chef with menu development associated with pastry, operating and maintaining all department equipment and reporting malfunctions, preparing and cooking foods of all types, assisting in determining how food should be presented and creating decorative food displays, maintaining and demonstrating knowledge of food and beverage trends within the hospitality industry, and executing cooking shows and educational programs to guest audiences.

Providing exceptional customer service involves monitoring and providing service behaviors that are above and beyond for customer satisfaction, managing day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis, supporting service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed, setting a positive example for guest relations, empowering employees to provide excellent customer service, responding to and handling guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels, and emphasizing guest satisfaction during all departmental meetings and focusing on continuous improvement.

Maintaining culinary goals includes setting and supporting achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc., providing specific guidance to prioritize, organize, and accomplish daily pastry operations work, supporting procedures for food and beverage portion and waste controls, purchasing appropriate supplies and managing inventories according to budget, training employees in safety procedures, and creating cost cards, recipe cards, photographs, and catalogues for utilization during taste presentations.

Managing and conducting human resource activities involves identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills, participating in training staff on menu items including ingredients, preparation methods and unique tastes, verifying property policies are administered fairly and consistently, verifying disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supporting the Peer Review Process, reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met, using all available on the job training tools for employees, soliciting employee feedback, utilizing an "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns.

Additional responsibilities include providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person, analyzing information and evaluating results to choose the best solution and solve problems, and attending and participating in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.