Executive Pastry Chef

Chula Vista, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $112,000.00 - $147,000.00

Work Schedule

Standard Hours

Benefits

Relocation assistance

bonus eligible

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Job Description

Gaylord Hotels, a premier brand within the Marriott International portfolio, is a distinguished leader in the hospitality industry known for creating extraordinary meeting and experience environments. Situated at 1000 H St, Chula Vista, California, this full-time management position offers a competitive annual salary ranging from $112,000 to $147,000, complemented by bonus eligibility and relocation assistance. Gaylord Hotels embraces diversity and inclusion, fostering a culture where associates’ unique backgrounds are celebrated and where career growth is nurtured. As part of Marriott International, a globally recognized hospitality leader, Gaylord Hotels is dedicated to equal employment opportunities and a supportive work environment, making it an exceptional place for talented individuals to thrive professionally and personally.

The role of Pastry Operations Manager is pivotal to maintaining the highest standards of pastry quality and guest satisfaction across all pastry food preparation areas within the establishment. The manager is responsible for overseeing daily pastry operations, combining creative baking and decorating skills with effective leadership to ensure consistent and superior pastries are produced. This position demands a hands-on approach, as the manager not only supervises the team but also directly participates in the preparation and execution of pastry items.

In this management role, the successful candidate will be instrumental in enhancing guest experiences by maintaining food safety and sanitation standards, managing budgets, and driving continuous improvement in both operational efficiency and employee development. The Pastry Operations Manager will actively coach, mentor, and develop team members to elevate their skills and knowledge, fostering a collaborative and motivated workforce. Additionally, the role includes managing inventories, overseeing compliance with culinary and safety regulations, and participating in menu development alongside the Executive Chef.

A vital part of this position is delivering exceptional customer service by monitoring service behaviors, addressing guest feedback, and promoting positive guest relations. The manager will also facilitate pastry classes for customers and the community, represent the property at media events, and execute educational culinary programs. Building strong, open communication channels within the team and promoting a culture of trust, respect, and cooperation are essential components of this role.

Overall, this position offers a unique blend of creativity, leadership, and operational management in a dynamic and supportive environment. It is ideal for individuals who are passionate about culinary arts, skilled in pastry preparation, and eager to advance their careers within a globally respected hospitality brand. Joining Gaylord Hotels means becoming part of a dedicated team of STARs who are committed to delivering thoughtful service and creating memorable experiences for guests, all while enhancing their own professional journey.

Job Requirements

High school diploma or GED
6 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in culinary, food and beverage, or related professional area
strong leadership and communication skills
knowledge of food safety and sanitation
ability to manage and develop a team
creativity in pastry preparation
proficiency in budgeting and inventory management
availability to work full time
willingness to relocate if needed

Job Qualifications

High school diploma or GED with 6 years experience in culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years experience in culinary, food and beverage, or related professional area
demonstrated leadership and management skills in a culinary or food and beverage environment
strong interpersonal and communication skills
knowledge of food safety and sanitation standards
ability to develop and mentor team members
creativity in baking and pastry decoration
experience with menu development and food presentation
proficiency in managing budgets and controlling inventory
capability to handle guest relations and resolve complaints professionally
adeptness in training and staff development
commitment to compliance with applicable laws and regulations

Job Duties

Supervises and manages employees
understands employee positions well enough to perform duties in employees' absence
supervises and coordinates activities of cooks and workers engaged in pastry preparation
exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas
utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
encourages and builds mutual trust, respect, and cooperation among team members
serves as a role model to demonstrate appropriate behaviors
promotes and maintains the productivity level of employees
supervises pastry preparation shift operations
communicates performance expectations in accordance with job descriptions for each position
creates and maintains open, collaborative relationships with employees and ensures employees do the same within the team
verifies that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results
leads shifts while personally preparing food items and executing requests based on required specifications
represents the property in media events as needed
facilitates pastry classes for customers and the community
develops, designs, or creates new ideas and items for pastry kitchen
follows proper handling and right temperature of all food products
maintains food preparation handling and correct storage standards
recognizes superior quality products, presentations and flavor
verifies employees maintain required food handling and sanitation certifications
promotes compliance with all applicable laws and regulations regulations
assists the Executive Chef with menu development associated with pastry
operates and maintains all department equipment and reports malfunctions
prepares and cooks foods of all types, either on a regular basis or for special guests or functions
assists in determining how food should be presented and creates decorative food displays
maintains and demonstrates knowledge of food and beverage trends within the hospitality industry
executes cooking shows and educational programs to guest audiences
monitors and provides service behaviors that are above and beyond for customer satisfaction
manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis
supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed
sets a positive example for guest relations
empowers employees to provide excellent customer service
responds to and handles guest problems and complaints
interacts with guests to obtain feedback on product quality and service levels
emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
provides specific guidance to prioritize, organize, and accomplish daily pastry operations work
supports procedures for food and beverage portion and waste controls
purchases appropriate supplies and manage inventories according to budget
trains employees in safety procedures
creates cost cards, recipe cards, photographs, and categlogues for utilization during taste presentations
identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
participates in training staff on menu items including ingredients, preparation methods and unique tastes
verifies property policies are administered fairly and consistently
verifies disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process
reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
uses all available on the job training tools for employees
solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
analyzes information and evaluating results to choose the best solution and solve problems
attends and participates in all pertinent meetings