Executive Pastry Chef

Culinary Standards

• Develop and create new pastry kitchen ideas and items.
• Maintain food handling, temperature, preparation, storage, presentation, and sanitation standards.
• Assist the Executive Chef with pastry menu development.
• Operate and maintain department equipment and report malfunctions.
• Prepare foods for regular service, special guests, and functions.

Customer Service

• Monitor service behaviors and day-to-day operations to meet customer expectations.
• Coach employees to understand guest needs and provide excellent customer service.
• Respond to guest problems and complaints and obtain feedback on product quality and service.
• Emphasize guest satisfaction and continuous improvement during departmental meetings.

Culinary Goals and Resources

• Set and support pastry product, performance, budget, and team goals.
• Provide guidance to prioritize, organize, and complete daily pastry operations work.
• Support portion and waste controls and purchase supplies within budget.
• Manage inventories and train employees in safety procedures.

Human Resources Activities

• Identify development needs and coach, mentor, and train employees.
• Train staff on menu items, ingredients, preparation methods, and distinctive tastes.
• Apply property policies and disciplinary procedures fairly and consistently.
• Review staffing levels and employee feedback to support service, operational, and financial objectives.

Additional Responsibilities

About St. Regis and Marriott