Pastry Chef Job Vacancy at JW Marriott Savannah Plant Riverside District (Savannah, GA 31401)

Vacancy : Pastry Chef
Company Name : JW Marriott Savannah Plant Riverside District
Company Location : Savannah, GA 31401

Job Description

JOB SUMMARY
The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
CORE RESPONSIBILITIES
Primary areas of responsibility include, but are not limited to the following:
Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.
Maintain the integrity of Company proprietary information and protect Company assets.
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.
Develop & Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests.
Costing all food items and assisting the Executive Chef with monthly reports.
Creates kitchen labor schedules that meet the Peak Performance criteria.
Assists with the creation of seasonal, monthly, weekly & daily specials and menus
Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks.
Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
Develop, implement and maintain sanitation practices and protocol.
Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots.
Create and monitor kitchen inventory to include order inspections and item selection.
Order and maintain outlet kitchen supplies at par levels to ensure quality production
To be able to read, understand and produce in a timely manner.
Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
Maintain neat, clean and professional appearance according to standards
Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
To attend all training and meetings as directed.
To perform other tasks, including cross-training as directed.
All other duties as assigned, planned or un-planned
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
Strategic business leader – Works strategically to devise plans in alignment with organizational goals.
Cultivates engagement – Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment – Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
Leads with courage – Provides a culture of accountability.
Execution of plans – Utilizes our systems, tools and resources to accomplish results and achieve goals
Advanced level of written, verbal, and interpersonal communication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
Ability to prioritize and organize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data and basic arithmetic functions
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Ability to prepare wide range of pastry offerings
MINIMUM QUALIFICATIONS
Culinary Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry – required
3+ years of relevant work experience in similar scope and title – required
Experience within luxury brand/markets – preferred
Food Safety Manager Certification – required or attained within 30 days
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.
Pastry Sous Chef
Pastry Supervisor
Pastry Cook
WORK ENVIRONMENT
The work environment/conditions described herein are representative of those that an incumbent may experience.
Must be comfortable working in a shared space, with constant noise, without the use of a private office.
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
Must be able to work safely in a kitchen environment with high temperatures and humidity
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
PHYSICAL DEMANDS
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 50lbs on a daily basis.
While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.
The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics
Education
Required
Associates or better in Culinary Arts
Licenses & Certifications
Required
Food Safety – Manager

Note: these Jobs are Sourced from Indeed.com and Closemile held no responsibility for any error.