Pastry Sous Chef

Kissimmee, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $67,000.00 - $84,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Job Description

Marriott International is a globally recognized leader in the hospitality industry, known for its commitment to delivering outstanding guest experiences through its diverse portfolio of hotel brands. Among its renowned properties is Gaylord Hotels, a unique concept that blends meeting and event expertise with exceptional hospitality services. Gaylord Hotels create vibrant environments that facilitate extraordinary experiences for guests, making them a preferred destination for business and leisure travelers alike. With a strong emphasis on inclusivity, diversity, and equal opportunity, Marriott International fosters a welcoming workplace where employees from all backgrounds are valued and celebrated. This commitment to a supportive and engaging culture makes Marriott a distinguished employer in the hotel and hospitality sector.

The culinary leadership role at Gaylord Hotels involves overseeing all daily kitchen operations to ensure high-quality food and service standards are consistently met. This position demands hands-on culinary expertise combined with strong leadership skills to manage kitchen staff and food-related functions efficiently. The role includes managing kitchen shifts, ensuring sanitary practices, coordinating with the Executive Chef, and helping to maintain budgetary and operational goals. The candidate selected will play a critical part in enhancing both guest and employee satisfaction, cultivating a productive team environment, and advancing food presentation and culinary creativity.

This role requires a dynamic individual capable of multitasking in a fast-paced hospitality environment while demonstrating culinary talents and management capabilities. Responsibilities span from preparing and cooking food items for daily service and special functions to developing new dishes and decorative food presentations. The candidate will also be tasked with enforcing compliance with food safety standards, managing inventory and purchasing, and operating kitchen equipment.

Leadership duties include supervising kitchen staff by setting clear performance expectations, fostering teamwork and open communication, and serving as a role model of integrity and professionalism. The successful applicant will engage with guests to gather feedback and resolve any issues that arise, ensuring superior customer service. Utilizing labor management tools and focusing on safety training are also important aspects of maintaining operational excellence.

By joining Gaylord Hotels, part of Marriott International, individuals have access to expansive career growth opportunities beyond the traditional hotel experience. They join a committed team of hospitality professionals (referred to as STARs) who are creative, entrepreneurial, and passionate about providing exceptional service. This role offers a rewarding career path in a global environment, encouraging employees to be their best while contributing to the success of one of the hospitality industry's leading brands.

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
knowledge of food safety standards
strong leadership skills
excellent communication skills
ability to work under pressure
flexibility to work various shifts

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
knowledge of food safety and sanitation regulations
ability to develop and innovate culinary presentations
excellent communication and problem-solving skills
experience in staff training and development
ability to manage kitchen operations and budgets

Job Duties

Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
assists Executive Chef with all kitchen operations and preparation
prepares and cooks foods of all types, either on a regular basis or for special guests or functions
develops, designs or creates new applications, ideas, relationships, systems or products, including artistic contributions
assists in determining how food should be presented and creates decorative food displays
maintains purchasing, receiving and food storage standards
ensures compliance with food handling and sanitation standards
performs all duties of kitchen managers and employees as necessary
recognizes superior quality products, presentations and flavor
ensures compliance with all applicable laws and regulations
follows proper handling and right temperature of all food products
operates and maintains all department equipment and reports malfunctions
checks the quality of raw and cooked food products to ensure that standards are met
supervises and coordinates activities of cooks and workers engaged in food preparation
leads shifts while personally preparing food items and executing requests based on required specifications
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
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
ensures property policies are administered fairly and consistently
communicates performance expectations in accordance with job descriptions for each position
recognizes successful performance and produces desired results
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
sets a positive example for guest relations
empowers employees to provide excellent customer service
interacts with guests to obtain feedback on product quality and service levels
handles guest problems and complaints
achieves and exceeds goals including performance goals, budget goals, team goals, etc
develops specific goals and plans to prioritize, organize, and accomplish work
utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
trains employees in safety procedures
identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
participates in the employee performance appraisal process, providing feedback as needed
brings issues to the attention of the department manager and Human Resources as necessary
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