Executive Pastry Chef

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $67,600.00 - $95,900.00

Work Schedule

Standard Hours

Benefits

Health Insurance

bonus program

401(k) Plan

Employee stock purchase plan

Paid Time Off

Life insurance

Disability insurance

Job Description

EDITION Hotels, a distinguished brand under Marriott International, embodies the fusion of boutique hotel sophistication with the exceptional service standards of a world-class luxury hotel. By combining the visionary genius of boutique hotelier Ian Schrager and the expansive global presence of Marriott, EDITION Hotels offer a unique hospitality experience that blends polished elegance with individual charm. The brand appeals to discerning guests who appreciate quality, originality, design, and superior service but seek this without traditional constraints. EDITION Hotels stand out for their distinctive personality, perfectionism, and an inviting atmosphere that resonates with style and charisma.

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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 lead and supervise a team effectively
strong communication skills
knowledge of sanitation and food safety regulations
capability to manage budgets and inventories
ability to train and develop staff
commitment to quality and customer satisfaction

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
strong leadership and team management skills
excellent interpersonal and communication skills
creativity and passion for pastry arts
knowledge of food safety and sanitation standards
ability to develop and innovate pastry recipes
experience in menu planning and food presentation
customer service orientation
problem-solving skills
coaching and mentoring 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

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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