Pastry Sous Chef

Job Summary

Accountable for the overall success of daily kitchen operations, this role requires someone who both demonstrates culinary talent and leads a team. You will personally perform kitchen tasks while managing all food-related functions, supervising kitchen areas to ensure a consistent, high-quality product, and working to continually improve guest and employee satisfaction while maintaining the operating budget.

Guiding and developing staff, including direct reports, is a key part of the job, and you must ensure sanitation and food standards are achieved at all times.

Experience and education

We accept two paths for qualifications: High school diploma or GED with 4 years experience in the culinary, food and beverage, or related professional area; OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major with 2 years experience in the culinary, food and beverage, or related professional area.

These exact education and experience options are part of the hiring criteria.

In the kitchen you will

• 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 the Executive Chef with all kitchen operations and preparation and, at times, perform all duties of kitchen managers and employees as necessary.
• Prepare and cook foods of all types, both regularly and for special guests or functions, and assist in determining how food should be presented, including creating decorative food displays.
• Maintain purchasing, receiving, and food storage standards, follow proper handling and correct temperature of all food products, and check the quality of raw and cooked food products to ensure standards are met.
• Operate and maintain department equipment and report malfunctions.

You will also lead operational and people aspects of the kitchen. Leading shifts while personally preparing food items and executing requests is expected. Use interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial and business decision making; demonstrate honesty and integrity; and lead by example.

Encourage and build mutual trust, respect, and cooperation among team members, maintain employee productivity levels, and ensure employees understand expectations and parameters. Communicate performance expectations in accordance with job descriptions and recognize success when it occurs.

Delivering exceptional customer service is central. Provide services that go above and beyond for customer satisfaction and retention, manage day-to-day operations to meet customer expectations, set a positive example for guest relations, empower employees to provide excellent customer service, interact with guests to obtain feedback, and handle guest problems and complaints.

Maintain and exceed culinary goals by achieving performance, budget, and team objectives. 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, and train employees in safety procedures.

You will participate in managing and conducting human resource activities by identifying developmental needs of others and coaching, mentoring, or otherwise helping others improve their knowledge or skills.

Improve service by communicating and assisting individuals to understand guest needs, provide guidance, feedback, and individual coaching when needed, participate in the employee performance appraisal process, and bring issues to the attention of the department manager and Human Resources as necessary.

Finally, you will provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person; analyze information and evaluate results to choose the best solution and solve problems; and attend and participate in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.

We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts.

Beginning with the debut of The St. Regis hotel in New York, the brand remains committed to an uncompromising level of bespoke and anticipatory service for all guests, delivered by a team of gracious hosts that combine classic sophistication and modern sensibility, and our signature Butler Service. We invite you to explore careers at St. Regis and join a portfolio of brands with Marriott International.