Pastry Junior Sous Chef

Role Overview

Pastry Junior Sous Chef at Marriott. Entry-level management position focused on accomplishing daily kitchen objectives in the Pastry department.

Role Purpose

Lead pastry kitchen operations while personally assisting in food production, purchasing, and sanitation. Ensure guest and employee satisfaction while maintaining the operating budget and culinary standards.

Key Responsibilities

Culinary Standards and Operations

• Maintain food handling and sanitation standards.
• Perform all duties of Culinary and related kitchen area employees during high-demand times.
• Oversee production and preparation of culinary items.
• Ensure employees keep work areas clean and sanitary.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Prepare and cook foods of all types on a regular basis or for special guests or functions.
• Check quality of raw and cooked food products to ensure standards are met.
• Assist in determining how food should be presented and create decorative food displays.
• Comply with loss prevention policies and procedures.
• Strive to improve service performance.
• Communicate areas in need of attention to staff and follow up to ensure implementation.

Team Coordination and Supervision

• Supervise daily shift operations.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure all employees have proper supplies, equipment, and uniforms.
• Supervise staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Ensure completion of assigned duties.
• Monitor employee progress towards meeting performance expectations.
• Conduct training when appropriate.
• Participate in the employee performance appraisal process, giving feedback as needed.
• Handle employee questions and concerns.
• Communicate performance expectations in accordance with job descriptions for each position.
• Participate in an ongoing employee recognition program.

Departmental Goals and Service

• Participate in department meetings and continually communicate a clear and consistent message regarding departmental goals.
• Support and assist with new menus, concepts, and promotions for Restaurant outlets and Banquets.
• Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Set a positive example for guest relations.
• Handle guest problems and complaints, seeking assistance from supervisor as necessary.
• Empower employees to provide excellent customer service within guidelines.

Operations and Administration

• Report malfunctions in department equipment.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Attend and participate in all pertinent meetings.

Qualifications & Experience

• High school diploma or GED and 4 years of 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, and 2 years of experience in culinary, food and beverage, or related professional area.

Additional Information

Marriott International is an equal opportunity employer committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Renaissance Hotels, part of Marriott International, welcomes spontaneous explorers to join the team and bring the spirit of the neighborhood to guests.