Executive Pastry Chef

JW Marriott Savannah•Savannah, GA

2d•Onsite

About The Position

The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.

Requirements

Experience achieving desired result(s) in their areas of responsibility.
Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection
Leads with courage - Provides a culture of accountability.
Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
Advanced level of written, verbal, and interpersonal communication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
Ability to prioritize and organize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data and basic arithmetic functions
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Ability to prepare wide range of pastry offerings
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within theculture and policies established by the Kessler Collection.
Pastry Sous Chef
Pastry Supervisor
Pastry Cook

Responsibilities

Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.
Maintain the integrity of Company proprietary information and protect Company assets.
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
Develop & Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests.
Costing all food items and assisting the Executive Chef with monthly reports.
Creates kitchen labor schedules that meet the Peak Performance criteria.
Assists with the creation of seasonal, monthly, weekly & daily specials and menus
Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks.
Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
Develop, implement and maintain sanitation practices and protocol.
Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots.
Create and monitor kitchen inventory to include order inspections and item selection.
Order and maintain outlet kitchen supplies at par levels to ensure quality production
To be able to read, understand and produce in a timely manner.
Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
Maintain neat, clean and professional appearance according to standards
Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
To attend all training and meetings as directed.
To perform other tasks, including cross-training as directed.
All other duties as assigned, planned or un-planned