Pastry Chef

The Woodlands, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $77,000.00 - $102,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Retirement Plan

Paid Time Off

Employee Discounts

bonus eligibility

Training and Development

Job Description

Marriott International is a globally renowned hospitality company with a storied legacy of delivering exceptional guest experiences and fostering a culture of inclusion and development. Marriott Hotels, part of the Marriott International family, is dedicated to elevating the art of hospitality by innovating while maintaining the comforting and familiar atmosphere guests expect worldwide. JW Marriott, one of Marriott's premier luxury brands, exemplifies this commitment by emphasizing associate well-being, professional growth, and creating a positive work environment known as The JW Treatment. With over 100 properties globally, JW Marriott represents a community where associates are valued, recognized, and empowered to pursue their passions within a luxury setting.

The Woodlands Waterway Marriott Hotel & Convention Center, located at 1601 Lake Robbins Dr, The Woodlands, Texas, is seeking a talented and experienced Pastry Chef to join their culinary management team. This full-time management position offers an annual salary range between $77,000 and $102,000, with bonus eligibility, reflecting the importance of leadership and culinary expertise in the role.

The Pastry Chef will be responsible for exhibiting creative baking and decorating talents by personally performing hands-on tasks while leading a team to prepare quality and consistent pastries for all hotel areas. The role emphasizes continual improvement in guest satisfaction and employee engagement while maintaining strict adherence to the operating budget. The successful candidate will lead the development and training of their culinary team to achieve high standards in both food quality and sanitation.

This multifaceted position requires the Pastry Chef to utilize strong interpersonal and communication skills to lead and motivate staff effectively, ensuring productivity levels are maintained and all employee expectations are clearly communicated. As a leader, the Pastry Chef acts as a role model, fostering mutual trust, respect, and cooperation within the team. Managing day-to-day operations, handling employee supervision, and maintaining operational standards in food preparation and safety protocols are essential aspects of the role.

The chef is also responsible for ensuring culinary standards are met by developing new baking recipes or presentations, maintaining purchasing and storage standards, and supporting procedures that control food portions and waste. Compliance with all food and beverage policies, safety regulations, and legal requirements is mandatory, ensuring guests receive products of superior quality and presentation.

Exceptional customer service remains at the core of this role. The Pastry Chef will ensure the team consistently delivers service that exceeds guest expectations, enhances retention, and fosters positive guest relations. The role involves ongoing coaching and feedback to elevate service standards and inspire the team to achieve continuous improvement.

The Pastry Chef is accountable for meeting performance, budget, and team goals by prioritizing work, training employees in safety and loss prevention, managing inventory, and supporting hiring and disciplinary procedures. Active participation in training sessions, staff development, and the evaluation of employee satisfaction helps maintain a positive work environment.

At Marriott, equal opportunity employment is a fundamental value, encouraging diversity and inclusion across all levels. Joining The Woodlands Waterway Marriott Hotel & Convention Center means becoming part of a committed, dynamic team that values each member's contribution and supports ongoing professional growth in the hospitality industry.

Job Requirements

High school diploma or GED
4 years experience in the 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 the culinary, food and beverage, or related professional area
Ability to lead and manage a team effectively
Strong communication and interpersonal skills
Knowledge of food safety regulations and standards
Ability to work full time
Willingness to work in a fast-paced hospitality environment
Availability 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
OR 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 and interpersonal skills
Demonstrated ability to develop and train teams
Knowledge of food safety and sanitation standards
Excellent communication skills
Ability to manage budget and inventory effectively
Creativity in baking and pastry preparation

Job Duties

Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial and business decision making
demonstrates honesty and 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 and 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 and 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