Pastry Chef

Marriott•Detroit, MI

3h•$82,000 - $105,000

About The Position

The Pastry Chef exhibits creative baking and decorating talents while personally preparing pastries and leading staff to produce consistent, high-quality items for all areas. The role works to improve guest and employee satisfaction while maintaining the operating budget, developing and training the team, and ensuring sanitation and food standards are met. The Pastry Chef supervises day-to-day operations and employees, coordinates cooks and food-preparation workers, and leads shifts while preparing food and fulfilling requests to specification. The role maintains food handling, storage, purchasing, receiving, portion-control, waste-control, and temperature standards; checks product quality; prepares foods for regular service and special guests or functions; and helps determine presentation and create decorative food displays. The position also supports exceptional guest service, culinary and budget goals, inventory management, employee training and development, staffing, and consistent administration of property policies and procedures. It contributes to hiring, employee feedback and satisfaction, problem solving, and departmental meetings.

Requirements

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

Responsibilities

Lead, influence, and encourage the pastry culinary team; model appropriate behavior and foster trust, respect, cooperation, and open communication.
Supervise and manage employees and day-to-day operations, maintaining employee productivity and ensuring staff understand expectations and parameters.
Lead shifts while personally preparing food items and fulfilling requests to required specifications.
Supervise and coordinate cooks and other workers engaged in food preparation.
Develop, design, or create new applications, ideas, relationships, systems, products, and artistic contributions.
Recognize quality in products, presentations, and flavor, and maintain food preparation, handling, storage, purchasing, and receiving standards.
Support portion and waste controls and ensure food products are handled and held at proper temperatures.
Supervise pastry preparation shift operations and ensure compliance with Food & Beverage policies, standards, procedures, laws, and regulations.
Prepare and cook foods for regular service and special guests or functions; check raw and cooked food quality against standards.
Help determine food presentation and create decorative food displays.
Provide service that supports guest satisfaction and retention; maintain service quality and standards, and strive to improve service performance.
Communicate guest needs and provide guidance, feedback, and coaching to improve service; empower employees to deliver excellent customer service.
Achieve performance, budget, and team goals; develop plans to prioritize, organize, and accomplish work.
Train employees in safety procedures and supervise compliance with loss-prevention policies to prevent accidents and control costs.
Purchase appropriate supplies and manage inventories according to budget.
Ensure disciplinary procedures and documentation follow Standard and Local Operating Procedures and support the Peer Review Process.
Train staff on menu items, including ingredients, preparation methods, and distinctive tastes.
Review staffing levels to meet guest-service, operational, and financial needs; administer property policies fairly and consistently.
Assist as needed with interviewing and hiring employees with appropriate skills.
Share information with supervisors, coworkers, and subordinates by telephone, in writing, by email, or in person.
Analyze information and evaluate results to select solutions and solve problems; raise issues with the department manager and Human Resources as necessary.
Attend and participate in pertinent meetings.
Solicit employee feedback and use satisfaction results to identify and address employee concerns.