Senior Sous Chef Pastry

Senior Sous Chef Pastry at Marriott summary:

The Senior Sous Chef Pastry is responsible for overseeing daily kitchen operations, leading culinary staff, and ensuring high standards of food quality and sanitation. This role involves managing food preparation, supervising the culinary team, and enhancing guest satisfaction by delivering exceptional service. With a focus on team development and achieving operational goals, the Senior Sous Chef Pastry contributes to the overall success of the culinary department.

Additional InformationBonus Eligible, Relocation Available
Job Number
Job CategoryFood and Beverage & Culinary
LocationGaylord Palms Resort & Convention Center, 6000 W. Osceola Parkway, Kissimmee, Florida, United States, 34746 VIEW ON MAP
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• 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.

CORE WORK ACTIVITIES

Leading Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Supervises and manages employees. Managing all day-to-day operations. Understanding 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.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Celebrates successes by publicly recognizing the contributions of team members.

• 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.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Assists Executive Chef with all kitchen operations.

• Maintains purchasing, receiving and food storage standards.

• 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.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Observes service behaviors of employees and provides feedback to individuals.

• Strives to improve service performance.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Sets a positive example for guest relations.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

• Manages payroll administration.

• Brings issues to the attention of the department manager and Human Resources as necessary.

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Participates in employee progress discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Participates in the development and implementation of corrective action plans.

Additional Responsibilities

• 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.

• Attends and participates in all pertinent meetings.

The salary range for this position is $72,000 to $94,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Why have less when you can have MORE - all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel-offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Keywords:

Senior Sous Chef, Pastry Chef, Culinary Management, Food Quality, Kitchen Operations, Customer Satisfaction, Staff Development, Culinary Standards, Sanitation Standards, Food Preparation

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