Pastry Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $96,000.00 - $133,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

Marriott International is a globally recognized leader in the hospitality industry, known for offering exceptional guest experiences across its diverse portfolio of brands. Marriott Hotels, a key part of this portfolio, are renowned for elevating the art of hospitality through innovative, thoughtful, and heartfelt service, creating environments where guests feel warmly welcomed and at home. Founded on a legacy of quality and dedication, Marriott continuously strives to maintain its reputation as a premier provider of luxury accommodations and superior customer service worldwide. The company’s commitment to diversity, inclusion, and equal opportunity fosters a vibrant work environment where associates from various backgrounds are valued and supported in their personal and professional growth.

This role is centered on leading the pastry culinary team within a Marriott Hotel or JW Marriott property, both of which represent the pinnacle of hotel hospitality and guest satisfaction. The position embraces a leadership capacity that requires a blend of creative baking and artistic decorating skills alongside strong supervisory capabilities. The individual in this role is responsible for producing high-quality and consistent pastries across the property, ensuring that all culinary creations meet Marriott’s stringent food and safety standards. The role balances artistry and operational management, focusing not only on culinary excellence but also on team development, budget management, and sanitation compliance.

The Pastry Chef Leader must harness interpersonal and communication skills to effectively lead, influence, and inspire the team while fostering an environment of mutual respect and cooperation. Ensuring each team member understands their role and meets expectations is crucial, as well as maintaining productivity and promoting an open-door policy that encourages feedback and addresses concerns promptly. The position calls for hands-on involvement in food preparation and pastry production, ensuring the kitchen’s seamless operation.

In addition to culinary expertise, the job requires an acute focus on business acumen, including controlling costs, managing inventory, and adhering to strict food portioning and waste prevention methods. Emphasis is placed on ensuring compliance with all relevant laws, health regulations, and Marriott’s internal policies to maintain the highest standards of safety and quality. The Chef Leader will also play a pivotal role in designing new pastry concepts and presentations that delight guests and elevate the culinary experience.

Customer service excellence is paramount. This role actively promotes guest satisfaction by guiding the team to deliver services that exceed expectations, resolving operational challenges promptly, and continuously striving for improvement. The Pastry Chef Leader also supports training initiatives by educating staff on menu items, preparation techniques, safety procedures, and Marriott’s service standards.

Overall, this role offers the opportunity to contribute to and grow within one of the world’s most respected hospitality companies. By joining Marriott, the individual becomes part of a community focused on delivering outstanding service through innovation and passion, all while advancing their career in a stimulating and supportive environment.

Job Requirements

High school diploma or GED
4 years experience in culinary or related field
or 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary or food and beverage field
strong communication and leadership skills
knowledge of food safety and sanitation regulations
ability to manage operations and supervise staff
proficiency in inventory and budget management
willingness to work flexible hours including weekends and holidays

Job Qualifications

High school diploma or GED
4 years experience in the 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
2 years experience in the culinary, food and beverage, or related professional area
strong leadership skills
excellent interpersonal and communication skills
ability to manage and inspire a team
knowledge of food safety and sanitation standards
experience in menu development and food presentation
proficiency in budget management and inventory control

Job Duties

Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
supervises and manages employees
manages all day-to-day operations
understands employee positions well enough to perform duties in employees' absence
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
ensures employees understand expectations and parameters
establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
leads shifts while personally preparing food items and executing requests based on required specifications
supervises and coordinates activities of cooks and workers engaged in food preparation
develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
recognizes superior quality products, presentations and flavor
maintains food preparation handling and correct storage standards
maintains purchasing, receiving and food storage standards
supports procedures for food & beverage portion and waste controls
follows proper handling and right temperature of all food products
supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
ensures compliance with all applicable laws and regulations
prepares and cooks foods of all types, either on a regular basis or for special guests or functions
checks the quality of raw and cooked food products to ensure that standards are met
assists in determining how food should be presented and creates decorative food displays
provides services that are above and beyond for customer satisfaction and retention
manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
improves service by communicating and assisting individuals 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
emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
strives to improve service performance
achieves and exceeds goals including performance goals, budget goals, team goals, etc
develops specific goals and plans to prioritize, organize, and accomplish your work
trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs
purchases appropriate supplies and manage inventories according to budget
ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process
participates in training staff on menu items including ingredients, preparation methods and unique tastes
reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
ensures property policies are administered fairly and consistently
assists as needed in the interviewing and hiring of employee team members with appropriate skills
provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
analyzes information and evaluates results to choose the best solution and solve problems
brings issues to the attention of the department manager and Human Resources as necessary
attends and participates in all pertinent meetings