1,475 Executive Pastry Chef jobs in the United States

About MML :

At McGuire Moorman Lambert Hospitality (MML), we are dedicated to creating some of the world’s most memorable hospitality experiences, where food, design, service, and storytelling come together seamlessly. Founded by Larry McGuire, Tom Moorman, and Liz Lambert, MML has built a reputation for its refined, character-driven approach to restaurants and hotels—rooted in creativity, quality, and a deep sense of place. With a growing portfolio that includes celebrated concepts across Austin, Aspen, Malibu, New York, and beyond, MML continues to expand into new markets and iconic destinations.

About the Position :

MML is proud to operate the 9 Orchard Hotel in New York City, an architectural landmark reimagined as a modern hospitality destination. We are seeking an Executive Pastry Chef to lead the hotel’s pastry program, overseeing all pastry operations across restaurants, bars, and private events. This role offers the opportunity to shape the pastry identity of 9 Orchard, combining creativity, leadership, and execution to deliver an exceptional guest experience.

What You’ll Do:

• Lead pastry production from procurement to execution, ensuring quality, consistency, and profitability.
• Recruit, train, and mentor a talented pastry team, fostering growth and maintaining a positive, collaborative kitchen culture.
• Develop menus and seasonal offerings that balance innovation with classic technique.
• Partner with the Executive Chef on cost management, inventory, and labor controls to achieve financial goals.
• Oversee ordering and inventory while maintaining the highest standards of product quality.
• Monitor and analyze operational performance, addressing challenges and implementing improvements.
• Ensure compliance with all health, safety, and sanitation regulations.
• Perform additional responsibilities as needed to support the success of the culinary program.

What You’ll Bring:

• Minimum of four years in a pastry management role within luxury hotels, fine dining, or high-volume elevated restaurants.
• Mastery of pastry and baking techniques, with a demonstrated ability to innovate while honoring tradition. 
• Strong leadership skills with the ability to inspire, train, and retain a high-performing team.
• Proven track record in financial management, including food and labor cost control.
• Excellent organizational, time management, and communication skills.
• Ability to collaborate effectively with culinary, FOH, and senior leadership teams.
• Flexibility to work evenings, weekends, and holidays in a dynamic, hands-on environment.
• English proficiency required; Spanish language skills a plus.

Physical Requirements:

• Ability to stand, walk, and work in a fast-paced kitchen environment for extended periods.
• Regularly required to talk, hear, reach, and handle tools and equipment.
• Must occasionally lift and move up to 50 pounds.
• Exposure to heat, cold, and steam in a kitchen environment.
• Reasonable accommodations available for individuals with disabilities.

If an offer is accepted for this position, you must undergo a comprehensive background check. This process may include verification of employment history, education credentials, criminal records, and other relevant information. By applying for this position, you acknowledge and agree to the background check process as a condition of employment. 

MML Hospitality is an equal-opportunity employer. We do not discriminate based on race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions based on job-related factors. 

More detail about 9 Orchard part of MML Hospitality, please visit

We are seeking an Executive Pastry Chef who is passionate about Italian pastries, bread and desserts in a unique neighborhood setting. Our ideal candidate must have experience developing pastry and bread programs in James Beard award winning or well established operations - we are seeking someone with a proven track record for developing a program with successful outcome. 

Bar Pisellino is a classic, morning-till-late Italian bar from acclaimed chefs Rita Sodi and Jody Williams, celebrating the tradition of fine European cafes and bars featuring the best local and seasonal products available. 

As a leader in the kitchen, you will be responsible for coaching back of house employees and enforcing the restaurant’s high standards of quality and execution. You may also be responsible for ordering, inventory, recruiting, scheduling, or other key areas of our back of house operations. You must be a role model for outstanding hospitality and foster teamwork and mutual respect among all employees. You must also bring exceptional attention to detail and unblemished professional ethics to our company.

Core Competencies

• Leading, inspiring and influencing employees at all levels
• Providing structure, training and oversight to ensure consistently excellent product execution
• Effectively juggling multiple priorities in a fast-paced, dynamic environment
• Completing assigned tasks in an organized, detail-oriented and timely manner

Responsibilities

• Training, and supervising of back of house employees
• Product development, testing and execution 
• Scheduling to ensure proper staffing levels
• Tracking inventory of food products, supplies, and/or equipment and placing accurate orders
• Complying with DOH requirements, maintaining food safety certifications, and ensuring exemplary food safety practices
• Cultivating a professional workplace that maintains employee safety standards and prevents hazards

Experience & Education

• Experience developing pastry & bread programs for James Beard award establishments 
• Experience  
• 6+ years’ experience in Pastry or in a Back of House supervisor role in full-service restaurant
• Food protection certificate preferred
• Bachelor’s in culinary arts, hospitality management or related field preferred
• Fluent in written and spoken English; proficiency in written and spoken Spanish preferred

We are an equal opportunity employer.

More detail about Bar Pisellino part of Officina 1397, please visit

The Pastry Sous chef is responsible for managing the line-level pastry team under the Executive Chef's direction to ensure high quality, high morale, and proper food cost levels.

ESSENTIAL DUTIES AND RESPONSIBILITIES  include the following. Other duties may be assigned.

• Managing the team to execute the vision of the Executive Chef
• Cleaning and organization of bakeshop
• Communicating and ordering of all pastry specific supplies and equipment
• Maintaining proper rotation and monitoring of raw and finished products
• Managing dessert production and rotation to ensure food cost and BEST goals are achieved
• Assisting in menu development under guidance from Executive Chef
• Training of all pastry team members to ensure the movement of the team through the tiered system
• Completing monthly inventories

Must comply with all company policies and procedures.

Regular and consistent attendance is required to perform the essential functions of this position.

Must be able to work well with other Team Members, Managers, and interact with our guests.

SUPERVISORY RESPONSIBILITIES

• Up to 10 pastry cooks
• This position is considered a member of the kitchen management team

EDUCATION and EXPERIENCE

• 3 Years Experience in Restaurant and Pastry or Culinary Education and a minimum of 1-year experience in Restaurant and Pastry

LANGUAGE SKILLS

• Must be able to write and speak clearly and effectively.
• Must be able to compose effective recipes

MATHEMATICAL SKILLS

• Must be able to convert recipes into larger and smaller batches
• Must thoroughly understand weights, measures, and conversion of both

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Requires heavy lifting of up to fifty pounds
• Requires working entire shift standing up
• Requires constant bending, stooping, and reaching

WORK ENVIRONMENT

• Fully equipped bakeshop staffed by as many as six people at one time
• Requires working as part of the overall kitchen team and sharing of equipment, supplies, and product
• 5,200 acres of Blackberry Mountain property

ABOUT BLACKBERRY

Blackberry Mountain, a Relais & Châteaux property, continues a legacy of world-renowned hospitality and unwavering dedication and appreciation for the land. Our team on the Mountain embodies a rich and diverse range of experience, knowledge and expertise. Every day on the Mountain, Southern hospitality meets outdoor lifestyle in an unparalleled hospitality and guest experience.

A career at Blackberry means being surrounded by a welcoming and supportive team who strive each day toward common goals: legendary hospitality, memorable experiences and generational sustainability.

From ensuring our guests have a memorable stay to providing renowned cuisine, Blackberry provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career. Some of our benefits include travel perks and property benefits, tuition reimbursement, paid time off with additional paid holidays, health insurance and flexible spending accounts, 401k match with profit share and training and education.

Blackberry Mountain is an Equal Opportunity Employer.

More detail about Blackberry Mountain, please visit

Join our James Beard Award winning team and have a chance to work with Chef Dominique Ansel. The Executive Pastry Chef role is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience. These include:

• Oversee and manage all areas of our bakery. Ensure compliance with our Operational standards, Company policies & health & safety laws in line with our Handbook guidelines.
• Manage shifts which includes: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Responsible for setting the daily pars for pastries, viennoiserie, and MTO and restaurant items in coordination with the General Manager and Executive Chef.
• Meet all deadlines for development of new menu items.
• Oversees and leads all outside events and chef collaborations.
• Oversees the production of all items for the bakery and restaurant including special orders and events.
• Completes all end of day and daily reporting in a timely and complete manner.
• Manages waste and inventory logss
• Responsible for ensuring that all invoices are accurate, on time and in accordance with company policies and procedures.
• Works with our vendors to negotiate lowest possible prices for all items.
• Oversees the tracking and reporting of all wastage, implements corrective plan of action
• Be a passionate ambassador of our brand and mission while having a fun experience.
• Ensure all employees are providing world class guest service by providing them with hospitality training one on one, personally re-training any employees who do not meet company standard.
• Keep excellent sanitary practices in line with DOH standards for food handling, general cleanliness, and maintenance of kitchen and dining areas and trains the team to do the same
• Together with the FOH managers, oversee porters to ensure regular floor sweeps, bathroom checks, bussing, deep cleans etc.
• Interview potential new team members. Direct hiring, supervision, development and, when necessary, discipline of employees (verbal and written warnings).
• In coordination with the Dominique Ansel Corporate Team, leads the development of new products on the store level and ensures that development follows all timelines and deadlines.
• Works in close contact with Chef/Owners on all new items, supplying pictures and/or test items in a timely manner
• Trains the culinary team on all new recipes and standards
• Oversees the roll-out of all new products, ensuring they meet company standards and specs.
• Works with the GM to source and test packaging for all new items.
• Complete regular maintenance walk-throughs of the space to ensure all equipment is working properly.
• Take the lead on all repairs for equipment.
• Ensure all weekly side-work, deep-clean checklists and maintenance upkeep checklists are completed.
• Responsible for the upkeep and maintenance of all machinery and equipment (i.e. Cleaning ovens, condenser maintenance, etc.)

In addition to these responsibilities, as the Executive Pastry Chef, the most important thing is to maintain flexibility and jump in wherever you are needed as various duties may arrive outside of this list. Executive Pastry Chefs may have to cover shifts for those in their team that are not there, for instance. Or work holidays. Or follow up on maintenance for items that may be breaking. We work in a hands-on industry. You are the leader for our culinary team, and a role model.  Use this as a chance to show us your leadership, initiative, and personality.

We offer a Annual Bonus Program, 401K with 4% Match, Vacation Days, ACA Compliant Healthcare, Dental and Vision, Commuter Benefits, and Employee Discounts.

More detail about Dominique Ansel Bakery part of Dominique Ansel, please visit

Hello there!

Ready to build something sweet from the ground up? Let’s bake some magic together.

We are Long Hospitality — a bold, creative, and fast-growing food & beverage group in Los Angeles, taking the Asian culinary world by storm. Our award-winning concepts (Michelin Guide, Bib Gourmand, LA Times 101) blend serious flavor, genuine hospitality, and immersive design. 

The Opportunity

We’re searching for an Executive Pastry Chef to lead and grow our pastry/desserts program across multiple restaurant concepts. This is your chance to build your dream pastry program with creative freedom, strong leadership support, and room to grow.

Why This Is Different

We’re not just hiring for a position. We’re hiring a partner in culinary creativity.

• Lead R&D and dessert menus across a growing group of concepts
• Build and scale a pastry team with systems that support quality and consistency
• Collaborate directly with ownership, chefs, and GMs
• Competitive salary + potential bonuses
• A supportive environment that values vision, craft, and work-life balance
• Weekly check-ins and transparent planning with leadership
• No micromanagement, no drama — just trust, clarity, and creative energy

What You Bring to the Table

• Imagination – You see desserts not just as the final course, but as a lasting memory
• Skill & Speed – You thrive in high-volume kitchens without compromising craft
• Leadership – You lead with empathy, clarity, and a deep sense of responsibility
• Balance – You’re driven by both flavor and financial performance
• Joy – Because pastry should be fun, expressive, and unapologetically delightful
  
  

What You’ll Own:

Pastry R&D & Menu Development

• Concept, test, and roll out dessert menus across multiple restaurant brands
• Develop pastries that are seasonally inspired, technically sound, and on-brand
• Collaborate with chefs on cohesive flavor stories between savory and sweet
• Explore plated desserts, grab-and-go items, and special event offerings
  
  

Production Leadership & Team Building

• Lead daily pastry production (bake-offs, finishing, plating, etc.)
• Grow and mentor a pastry team from the ground up
• Create SOPs, training documents, and prep schedules to support consistency
• Maintain a culture of excellence, curiosity, and kindness in the kitchen

Kitchen Operations & Financial Oversight

• Manage inventory, purchasing, and vendor relationships
• Track food costs, yield, and production timing with a detail-oriented mindset
• Uphold cleanliness and safety standards for all pastry production areas
• Participate in weekly leadership meetings to help drive business goals

What We’re Looking For

• 5+ years experience in pastry kitchens
• 1+ years in a leadership or executive-level pastry role
• Strong understanding of both plated and production-style desserts
• Experience with Asian flavors, ingredients, and/or cultural influence is a major plus
• Proven track record of training and growing a high-performing team
• Comfortable with scaling recipes, managing food costs, and adjusting for volume
• Organized, collaborative, and able to communicate with FOH, BOH, and leadership teams

Talk to us today to find out more! 

More detail about Long Hospitality part of Long Hospitality, please visit

Nobu Restaurant, the renowned Japanese restaurant owned by Nobu Matsuhisa, Robert DeNiro and Meir Teper is seeking an outstanding Executive Pastry Chef to join our amazing team!  We are looking for an exceptional and creative individual that is motivated to create memorable experiences through incredible food and hospitality. 

OVERVIEW:

• Responsible for the daily operations of the pastry department, production, staff scheduling, staff development, payroll, PTO, performance management, daily orders, delegating tasks, supervising service and strong presence on the kitchen line,  menu development and cost control measures without compromising the integrity and quality of the food and product.
• Assist in managing the pastry kitchen and team to the highest of standards; to comply with Nobu procedures and policies and applicable laws and regulations governing health and safety and the workplace.
• Maintain the Nobu standards and ensure we are producing the highest quality product at all times.

 
QUALIFICATIONS:

• Must have 1+ years experience as an Executive Pastry Chef in an upscale restaurant.
• Excellent people skills.
• 3+ years’ experience in high caliber, high volume operation.
• Excellent communication skills.
• Patience and Integrity.
• Calm under pressure: must have the ability to problem solve, trouble shoot, effectively prioritize work and assignments, and accurately meet deadlines.
• Experience working in a hotel environment is a plus.
• Baking experience is a plus.

ESSENTIAL JOB FUNCTIONS:

• Responsible for the daily operations of the pastry kitchen.
• Constantly check quality and quantity of food and product leaving the kitchen.
• Work closely with staff and both restaurant and hotel management teams to ensure strong communications.
• Assist in the training, mentoring, supervision and motivation of team.
• Assist in hiring, coaching, disciplining, counseling, and conducting performance reviews.
• Manage cost controls and understand P&L compliance.
• Safety management

Benefits:

• Medical, Vision and Dental benefits
• PTO
• AFLAC employee sponsored benefits
• Life insurance
• Employee Dining program
• Working with a great brand and an amazing team!

Nobu is an equal opportunity employer. More detail about Nobu Chicago part of Nobu Global, please visit

Executive Pastry Chef
L’Ardente – Washington, DC

About L’Ardente
L’Ardente is a vibrant, high-profile Italian restaurant in Washington, DC, known for its glamorous take on Italian dining, bold flavors, and unforgettable presentation. We are seeking a talented and creative Executive Pastry Chef to lead our pastry program, develop iconic desserts, and deliver the elevated guest experience that defines our brand.

Position Summary
The Executive Pastry Chef is responsible for overseeing all pastry and dessert operations at L’Ardente, from menu development and production to presentation and execution. This leader will combine technical mastery, innovation, and an eye for dramatic presentation to create a pastry program that complements our “glam Italian” concept.

Key Responsibilities

• Lead and manage the pastry department, including training, scheduling, and supervising pastry team members.

• Develop, test, and execute innovative desserts, breads, gelati, and specialty items that align with L’Ardente’s Italian-inspired, high-glam concept.

• Ensure consistency, quality, and visual appeal of all pastry items served in both the dining room and private events.

• Collaborate with the Executive Chef and culinary leadership to design seasonal menus and special features.

• Manage inventory, ordering, and cost control to meet financial targets without compromising creativity or quality.

• Maintain the highest standards of cleanliness, food safety, and compliance with health regulations.

• Mentor and inspire the pastry team, fostering professional growth and creativity.

• Stay on top of pastry and culinary trends, bringing fresh ideas to enhance the guest experience.

Qualifications

• Proven experience as a Pastry Chef or Executive Pastry Chef in a high-volume, fine-dining restaurant.

• Strong background in Italian pastry traditions with a flair for modern, glamorous presentation.

• Exceptional skills in plated desserts, breads, viennoiserie, chocolate, and gelato/sorbet production.

• Creative, detail-oriented, and passionate about delivering memorable dining experiences.

• Excellent leadership, communication, and organizational skills.

• Ability to thrive in a fast-paced, high-energy environment.

• Culinary degree or equivalent professional training preferred.

More detail about L'Ardente part of Garden Hospitality, please visit

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Maui Kapalua, 1 Ritz-Carlton Drive, Kapalua, Hawaii, United States, 96761VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Bonus Eligible:** Y
**JOB SUMMARY**
Accountable for overall success of 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 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. Areas of responsibility comprise overseeing all pastry food preparation areas.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 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; 2 years experience in culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading the Discipline Teams**
- Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
- Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
- 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.
- Ensures and maintains the productivity level of employees.
- Supervises pastry preparation shift operations.
- Communicates performance expectations in accordance with job descriptions for each position.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Represents the property in media events as needed.
- Facilitates pastry classes for customers and the community.
**Ensuring Culinary Standards and Responsibilities are Met**
- Develops, designs, or creates new ideas and items for pastry kitchen.
- Follows proper handling and right temperature of all food products.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Ensures employees maintain required food handling and sanitation certifications.
- Ensures compliance with all applicable laws and regulations regulations.
- Assists the Executive Chef with menu development associated with pastry.
- Operates and maintains all department equipment and reports malfunctions.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Assists in determining how food should be presented and creates decorative food displays.
**Ensuring Exceptional Customer Service**
- Monitors and provides service behaviors that are above and beyond for customer satisfaction.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Responds to and handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
**Maintaining Culinary Goals**
- Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
- Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
- Supports procedures for food and beverage portion and waste controls.
- Purchases appropriate supplies and manage inventories according to budget.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Ensures property policies are administered fairly and consistently.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Uses all available on the job training tools for employees.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
The salary range for this position is $114,000 to $161,000 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.
_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._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, 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.

**Additional Information** Sign-On Bonus
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Tampa EDITION, 500 Channelside Drive, Tampa, Florida, United States, 33602VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Bonus Eligible:** Y
**JOB SUMMARY**
Accountable for overall success of 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 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. Areas of responsibility comprise overseeing all pastry food preparation areas.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 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; 2 years experience in culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading the Discipline Teams**
- Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
- Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
- 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.
- Ensures and maintains the productivity level of employees.
- Supervises pastry preparation shift operations.
- Communicates performance expectations in accordance with job descriptions for each position.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Represents the property in media events as needed.
- Facilitates pastry classes for customers and the community.
**Ensuring Culinary Standards and Responsibilities are Met**
- Develops, designs, or creates new ideas and items for pastry kitchen.
- Follows proper handling and right temperature of all food products.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Ensures employees maintain required food handling and sanitation certifications.
- Ensures compliance with all applicable laws and regulations regulations.
- Assists the Executive Chef with menu development associated with pastry.
- Operates and maintains all department equipment and reports malfunctions.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Assists in determining how food should be presented and creates decorative food displays.
**Ensuring Exceptional Customer Service**
- Monitors and provides service behaviors that are above and beyond for customer satisfaction.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Responds to and handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
**Maintaining Culinary Goals**
- Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
- Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
- Supports procedures for food and beverage portion and waste controls.
- Purchases appropriate supplies and manage inventories according to budget.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Ensures property policies are administered fairly and consistently.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Uses all available on the job training tools for employees.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
The salary range for this position is $94,000 to $138,000 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.
Sign-On Bonus
_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._
EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act - polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations - breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.
But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.
We invite you to join us today. In joining EDITION, 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.