Sous Chef (Pastry)

Role Overview

Sous Chef (Pastry) at Marriott International. This role is accountable for the overall success of daily kitchen operations, blending hands-on culinary execution with team leadership and operational management.

Role Purpose

Lead and supervise pastry kitchen operations while personally executing culinary tasks, managing food-related functions, developing staff, and ensuring consistent high-quality output. Maintain guest and employee satisfaction, uphold operating budgets, and guarantee adherence to sanitation and food safety standards.

Key Responsibilities

Culinary Standards and Food Safety

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily.
• Assist Executive Chef with all kitchen operations and preparation.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in determining how food should be presented and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards.
• Perform all duties of kitchen managers and employees as necessary.
• Recognize superior quality products, presentations, and flavor.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and right temperature of all food products.
• Operate and maintain all department equipment and report malfunctions.
• Check the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial and business decision making; demonstrate honesty and integrity; lead by example.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors.
• Maintain the productivity level of employees.
• Ensure employees understand expectations and parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions for each position.
• Recognize successful performance and results.

Ensuring Exceptional Customer Service

• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring the quality, standards, and meeting the expectations of customers on a daily basis.
• Set a positive example for guest relations.
• Empower employees to provide excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Handle guest problems and complaints.

Maintaining Culinary Goals

• Achieve and exceed goals including performance goals, budget goals, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Utilize the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Train employees in safety procedures.

Managing Human Resource Activities

• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Bring issues to the attention of the department manager and Human Resources as necessary.

General Operations

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• 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, dedicated to welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated. Commitment to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.