Executive Pastry Chef

Executive Pastry Chef

Posted today | Careers at Marriott

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. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees, handling all day-to-day operations and performing duties in employees’ absence when necessary.
• Encourages and builds mutual trust, respect, and cooperation among team members and serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees and that expectations and parameters are understood.
• Establishes and maintains open, collaborative relationships with employees and solicits feedback using an "open door" policy to identify and address employee issues.
• Leads shifts while personally preparing food items and executing requests based on required specifications, supervising and coordinating activities of cooks and workers engaged in food preparation.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions, and recognizes superior quality products, presentations, and flavor.
• Maintains food preparation handling, correct storage standards, purchasing, receiving, and food storage standards and supports procedures for food & beverage portion and waste controls.
• Ensures compliance with all Food & Beverage policies, standards, and procedures, all applicable laws and regulations, and that food is prepared at proper handling and right temperature.
• Prepares and cooks foods of all types, either regularly or for special guests/functions, checks quality of raw and cooked food products, and assists in determining presentation and decorative displays.
• Provides services that exceed customer expectations, manages day-to-day operations to meet quality and standards, improves service by communicating and providing guidance, sets a positive example for guest relations, and empowers employees to deliver excellent customer service.
• Achieves and exceeds goals including performance, budget, and team goals; develops specific plans to prioritize, organize, and accomplish work; trains employees in safety and loss prevention; purchases supplies and manages inventories per budget.
• Ensures disciplinary procedures and documentation are completed per SOPs, participates in staff training on menu items, reviews staffing levels to meet guest service and financial objectives, administers property policies fairly, and assists in interviewing and hiring team members.

• Provides information to supervisors, co‑workers, and subordinates via telephone, written form, e‑mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Attends and participates 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.