JOB SUMMARY
Manages the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to promote a consistent, high quality product is produced. Monitors sanitation and food standards. dentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Manages all pastry food preparation areas.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 6 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; 4 years experience in culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Leading the Discipline Teams
• Supervises and manage employees; understands employee positions well enough to perform duties in employees’ absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.
• 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.
• Promotes and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.https://careers.marriott.com/executive-pastry-chef/job/3DB5FDA711BF9C2701FD7AA01C7B7709
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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