Executive Pastry Chef

JW Marriott Savannah•Savannah, GA

21d•Onsite

About The Position

The Executive Pastry Chef oversees all daily operations of the pastry kitchen, preparing quality food with pleasing presentations while meeting food-handling and quality-assurance standards. The role supports the company’s mission, core values, standards, and goals, and protects guest privacy, confidential information, company proprietary information, and company assets. The chef develops and follows recipes for desserts, pastries, and breads, maintains recipe and portion-control standards, and supports menu development. The position is accountable for culinary budgets, food costing, labor scheduling, inventory, supply levels, and consistent kitchen execution. It also provides hands-on training and leadership for pastry and other back-of-house staff, including hiring, coaching, performance evaluations, and mentoring. The chef maintains sanitation, safety, organization, and professional appearance standards, attends required training and meetings, and performs other assigned duties.

Requirements

Culinary pastry and baking degree or equivalent related training in the hospitality or restaurant industry.
At least 3 years of relevant work experience in a similar scope and title.
Food Safety Manager certification, or obtain it within 30 days.

Nice To Haves

Experience within luxury brands or markets.

Responsibilities

Maintain guest privacy, including confidentiality of personal information and key control.
Protect company proprietary information and assets.
Maintain recipes with ingredients, portions, and preparation and presentation directions.
Set standards and methods for portion control for each menu dish, considering perceived value.
Meet food, labor, and direct operating expense budgets for the culinary department.
Develop and follow recipes to prepare and present dessert, pastry, and bread items, including accommodating special guest requests.
Cost food items and assist the Executive Chef with monthly reports.
Create kitchen labor schedules that meet Peak Performance criteria.
Assist with seasonal, monthly, weekly, and daily specials and menu development.
Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism.
Provide hands-on kitchen teaching and training, working with Sous Chefs, Supervisors, cooks, and other applicable back-of-house staff.
Train staff on new menu items and procedural changes, and hold staff accountable for implementing them.
Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, and cooks.
Develop, train, and mentor kitchen staff and serve as a resource to back-of-house personnel.
Develop, implement, and maintain sanitation practices and protocols.
Work with management on ongoing and monthly or seasonal menu development, staff training, and photo shoots.
Create and monitor kitchen inventory, including order inspections and item selection.
Order and maintain outlet kitchen supplies at par levels.
Read, understand, and produce work in a timely manner.
Keep work areas neat and organized and comply with sanitation standards under state law and health codes.
Maintain a neat, clean, and professional appearance according to standards.
Comply with company safety and security policies and procedures and report accidents, injuries, and unsafe conditions.
Follow safety rules and regulations, including proper handling of relevant equipment and machinery.
Attend training and meetings as directed, perform cross-training as directed, and complete other assigned duties.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law