Executive Pastry Chef

Lake Buena Vista, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $101,000.00 - $134,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Training and Development

Performance bonus

Job Description

Marriott International is a globally recognized leader in the hospitality industry, renowned for its exceptional service and commitment to quality. With a rich portfolio of brands and properties, Marriott has established itself as a premier destination for travelers seeking comfort, luxury, and memorable experiences. One of its acclaimed brands, Westin, focuses on wellness and empowering guests to enhance their well-being while traveling. The Westin brand strives to create an environment that promotes a healthy lifestyle, encouraging both guests and associates to embrace well-being practices on and off the property. Marriott International is proud to be an equal opportunity employer, valuing diversity and creating an inclusive culture where associates from various backgrounds can thrive and contribute to their fullest potential. They are committed to non-discrimination on any protected basis, ensuring a welcoming and supportive workplace for all employees.

This full-time management position based in Lake Buena Vista, Florida, offers a competitive annual salary ranging from $101,000 to $134,000, with eligibility for bonuses. The role is pivotal within the Food and Beverage & Culinary department, specifically overseeing the daily operations of the pastry section. The Pastry Chef Manager is responsible for the overall success of the pastry operations, combining hands-on baking and decorating skills with effective leadership of the pastry team. This role requires a creative approach to baking, ensuring quality, consistency, and innovation in all pastries prepared for various outlets. The manager is expected to lead by example, personally performing baking tasks while supervising staff to maintain high standards of workmanship and guest satisfaction.

Key responsibilities include managing all pastry preparation areas, ensuring sanitation and food safety protocols are strictly followed, and maintaining operating budgets efficiently. The manager supports employee development by providing coaching, mentoring, and training to improve skills and knowledge across the pastry team. They are tasked with meeting culinary goals, managing inventories, and ensuring compliance with all applicable laws and regulations. Promoting exceptional customer service is also a fundamental aspect of the role, requiring the manager to interact with guests, handle complaints, and foster a positive team environment focused on continuous improvement. Additionally, the Pastry Chef Manager represents the property during media events and community engagements, including facilitating pastry classes for customers.

The ideal candidate should be passionate about the culinary arts, motivated to lead a dedicated team, and committed to upholding the brand’s mission of promoting wellness and excellence. This is an excellent opportunity for a skilled culinary professional to advance their career in a supportive and dynamic hospitality environment where they can truly be themselves and make a meaningful impact.

Job Requirements

High school diploma or GED
4 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
2 years experience in culinary, food and beverage, or related professional area
ability to supervise and manage employees effectively
strong interpersonal and communication skills
understanding of food safety and sanitation standards
experience with menu development and food presentation
ability to operate and maintain kitchen equipment
customer service skills
problem-solving skills
knowledge of inventory management and budget controls
capability to train and mentor staff
commitment to fairness and consistency in policy administration
willingness to engage in media and community events

Job Qualifications

High school diploma or GED
4 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
2 years experience in culinary, food and beverage, or related professional area
demonstrated leadership experience in a culinary or hospitality setting
proficiency in baking, decorating, and pastry preparation
strong knowledge of food safety and sanitation regulations
ability to lead and motivate a team
excellent communication and interpersonal skills
experience in menu planning and culinary innovation
ability to manage budgets and inventories
skilled in training and employee development
commitment to delivering exceptional customer service
problem-solving and decision-making abilities

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
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
ensures and maintains the productivity level of employees
supervises pastry preparation shift operations
communicates performance expectations in accordance with job descriptions for each position
establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
ensures 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
ensures employees maintain required food handling and sanitation certifications
ensures compliance with all applicable laws and 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
monitors and provides service behaviors that are above and beyond for customer satisfaction
manages day-to-day operations, ensuring 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
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
ensures property policies are administered fairly and consistently
ensures 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