Pastry Chef

Fort Lauderdale, FL, USA|Remote

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $82,000.00 - $105,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

bonus eligibility

Training and Development

Employee Discounts

Job Description

JW Marriott Fort Lauderdale is a luxury hotel that is part of Marriott International's prestigious portfolio, known worldwide for delivering exceptional hospitality and comfort. Located at 3030 Holiday Dr, Fort Lauderdale, Florida, this hotel provides a unique blend of refined experiences and luxury accommodations to guests from all over the globe. With over 100 properties in key gateway cities and resorts, JW Marriott is recognized for its commitment to associate well-being and guest satisfaction. The brand is synonymous with genuine, innovative, and attentive service epitomized by the legacy of its founder, J. Willard Marriott. JW Marriott is dedicated to fostering a diverse and inclusive workplace that values each associate's unique background, creating a supportive environment where everyone can thrive and pursue their passions. The company emphasizes opportunities for training, growth, and recognition, ensuring associates have a fulfilling career in a luxury setting.

The Pastry Chef Manager role at JW Marriott Fort Lauderdale offers a dynamic and rewarding opportunity in the food and beverage management sector. This full-time management position is based on-site and offers a competitive annual salary range of $82,000 to $105,000, with eligibility for bonuses that reward performance excellence. As the Pastry Chef Manager, the successful candidate will lead a dedicated culinary team specializing in baking and pastry preparation, focusing on producing high-quality and consistent pastries that meet the hotel's exacting standards. This role is imperative in maintaining guest satisfaction and operational budget compliance by spearheading team development and training initiatives. The Pastry Chef Manager will also be responsible for ensuring strict adherence to sanitation and food safety standards, fostering an environment where creativity, quality, and customer service excellence are paramount. With a leadership focus, this position requires strong interpersonal skills to manage, motivate, and inspire the culinary team, ensuring a collaborative and productive work atmosphere. The incumbent will have hands-on duties in preparing bakery items and supervising the daily operations of the pastry kitchen. They must uphold culinary standards, develop innovative baking ideas, and continuously seek improvements in both guest experience and employee satisfaction. Through strategic planning and goal-setting, the Pastry Chef Manager plays a vital role in achieving departmental performance goals while ensuring compliance with all relevant food and beverage policies, labor laws, and organizational standards. This position embodies the core values of Marriott International, emphasizing integrity, teamwork, and customer-centric service while nurturing a positive working environment. By joining JW Marriott Fort Lauderdale, candidates will enter a global hospitality family committed to excellence, professional growth, and delivering the renowned JW Treatment™ to every guest and employee alike.

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 teams
strong communication skills
knowledge of sanitation and food safety standards
availability to work full time
capability to work on-site at the Fort Lauderdale location
eligibility to work in the United States

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 skills
excellent communication skills
ability to manage and motivate a team
knowledge of food safety and sanitation standards
hands-on experience in pastry preparation and food presentation
proficiency in inventory and budget management
ability to train and develop employees
problem-solving and decision-making skills

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 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 manages inventories according to budget
ensures disciplinary procedures and documentation are completed according to 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 interviewing and hiring 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 department manager and Human Resources as necessary
attends and participates in all pertinent meetings