Job Description

Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Creates and designs new and unique menu items.
Uses knowledge of how baking ingredients work together.
Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
Assists with ordering bakery ingredients from suppliers.
Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the pastry areas, associates and guests.

Responsibilities

The Pastry Chef leads the production and presentation of pastries and baked goods. This includes, sourcing, purchasing, inventory and cost control. The Pasty chef will work alongside the Executive Chef to develop and create unique pastries, desserts, and baked goods.

Qualifications

Proven experience as Pastry Chef, baker, or relevant role.
Great attention to detail and creativity.
Organizing and leadership skills.
High school diploma or equivalent; culinary certification preferred.
In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred.
Physical strength and stamina to spend long hours standing and performing repetitive motions.

Eligible for a Benefits package including 8 paid holidays, Paid time off, 401k, and Marriott hotel discounts. Located on bus and metro routes.