Sous Chef - Pastry

Sous Chef - Pastry

Key Responsibilities

Ensuring Pastry Culinary Standards & Operational Excellence:

• Manage pastry kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures specific to pastry production.
• Estimate daily production needs on a weekly basis and effectively communicate these requirements to pastry personnel daily.
• Assist the Executive Chef with all kitchen operations and preparation, with a primary focus on pastry.
• Personally prepare and bake/cook a wide variety of pastries, desserts, breads, and other confectionary items, for regular service, special guests, or functions.
• Develop, design, or create new applications, ideas, and artistic contributions within the pastry domain, including innovative dessert concepts and decorative elements.
• Assist in determining optimal pastry presentation and create visually stunning dessert displays and buffets.
• Maintain rigorous standards for purchasing, receiving, and food storage specific to pastry ingredients.
• Ensure strict compliance with all food handling and sanitation standards relevant to pastry production.
• Perform all duties of kitchen managers and employees as necessary within the pastry section.
• Recognize and ensure superior quality in pastry products, presentations, and flavors.
• Ensure full compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain the right temperatures for all pastry ingredients and finished products.
• Operate and maintain all pastry department equipment efficiently, promptly reporting any malfunctions.
• Rigorously check the quality of all raw and finished pastry products to ensure standards are met.

Leading Pastry Kitchen Operations & Team Development:

• Supervise and coordinate activities of pastry cooks and workers engaged in dessert preparation.
• Lead shifts by personally preparing pastry items and executing requests based on required specifications, setting a direct example.
• Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; and consistently lead by example.
• Encourage and build mutual trust, respect, and cooperation among all team members within the pastry section.
• Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards.
• Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the pastry team.
• Ensure property policies are administered fairly and consistently.
• Communicate clear performance expectations in accordance with job descriptions for each position.
• Recognize successful performance and drive desired results within the pastry team.

Ensuring Exceptional Customer Service:

• Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention through outstanding pastry products.
• Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily.
• Set a positive example for guest relations for all pastry staff.
• Empower employees to provide excellent customer service by supporting their efforts.
• Interact with guests as appropriate to obtain feedback on pastry product quality and service levels.
• Effectively handle guest problems and complaints related to pastry items.

Maintaining Culinary Goals & Financial Acumen:

• Achieve and exceed defined goals, including performance goals, budget goals, and team goals specific to the pastry department.
• Develop specific goals and plans to prioritize, organize, and accomplish your work efficiently.
• Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance for the pastry team.
• Train employees in essential safety procedures to maintain a safe working environment.

Managing & Conducting Human Resource Activities:

• Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills within the pastry domain.
• Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed.
• Participate actively in the employee performance appraisal process, providing constructive feedback.
• Bring significant issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities:

• Provide information to supervisors, co-workers, and subordinates via telephone, in written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives.

Candidate Profile

Education and Experience:

• High school diploma or GED equivalent with

  4 years of experience

  in culinary, food and beverage, or a related professional area, with a strong focus on

  pastry

  .

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with

  2 years of experience

  in culinary, food and beverage, or a related professional area, with a strong focus on

  pastry

  .

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.