Senior Pastry Chef

Marriott•Bay Lake, FL

2d•$104,000 - $139,000

About The Position

The Senior Pastry Chef leads the pastry team and personally prepares and decorates pastries and other food items to required specifications. The role manages day-to-day pastry operations, maintains consistent food quality and presentation, and works to improve guest and employee satisfaction while meeting operating and budget goals. The Senior Pastry Chef develops and trains employees, maintains sanitation and food-handling standards, and supports the Executive Chef with pastry menu development. The position also oversees service quality, inventory and purchasing, food and beverage portion and waste controls, employee development, and compliance with applicable laws, regulations, and property procedures. It requires leading shifts, coordinating food preparation, resolving guest concerns, and participating in relevant 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.
Ability to lead and coordinate pastry and food-preparation staff.
Knowledge of pastry preparation, food handling, sanitation, food safety, storage, and presentation standards.
Interpersonal, communication, coaching, and problem-solving skills.

Responsibilities

Lead and manage pastry employees and day-to-day operations; coordinate cooks and workers engaged in food preparation.
Supervise pastry preparation shifts, maintain employee productivity, communicate performance expectations, and lead by example.
Personally prepare food items and fulfill requests according to required specifications.
Develop, design, or create new ideas and items for the Pastry Kitchen, and assist the Executive Chef with pastry menu development.
Maintain food handling, temperature, preparation, storage, sanitation, and food safety standards; ensure required employee certifications are maintained.
Ensure compliance with applicable laws, regulations, and property policies and procedures.
Operate and maintain department equipment and report malfunctions.
Prepare and cook foods for regular service and special guests or functions; check product quality and help determine presentation and decorative displays.
Monitor service behaviors and daily operations to meet customer expectations and provide exceptional service.
Support employees in understanding guest needs through guidance, feedback, coaching, and example; handle guest problems and complaints and seek feedback on product quality and service.
Set and support culinary goals for pastry products, including performance, budget, and team goals; prioritize and organize daily work.
Support food and beverage portion and waste controls; purchase supplies and manage inventory according to budget.
Train employees in safety procedures and menu items, including ingredients, preparation methods, and distinctive tastes.
Identify employee development needs and coach, mentor, or otherwise help employees improve their knowledge and skills.
Administer property policies fairly and consistently; complete disciplinary procedures and documentation according to applicable operating procedures.
Review staffing levels to meet guest service, operational, and financial objectives; use available on-the-job training tools.
Communicate information to supervisors, co-workers, and subordinates by telephone, in writing, email, or in person.
Analyze information and results to select solutions and solve problems.
Attend and participate in pertinent meetings.