Sous Chef - Pastry & Bakery

POSITION SUMMARY Lead, supervise, and coordinate the daily activities of the pastry and bakery team. Plan, prepare, and oversee the production of pastries, breads, cakes, desserts, and specialty baked items, ensuring high quality and presentation standards. Monitor production levels, stock requirements, and food costs to meet operational needs. Train, guide, and motivate team members to maintain performance and consistency. Ensure proper portioning, decoration, and presentation of all pastry and bakery products. Coordinate with Food & Beverage teams regarding dessert specials and menu changes. Maintain food safety standards, kitchen hygiene, and production records. Ensure all products meet company specifications and take corrective action when necessary. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None 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.

Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None

Lead, supervise, and coordinate the daily activities of the pastry and bakery team. Plan, prepare, and oversee the production of pastries, breads, cakes, desserts, and specialty baked items, ensuring high quality and presentation standards. Monitor production levels, stock requirements, and food costs to meet operational needs. Train, guide, and motivate team members to maintain performance and consistency. Ensure proper portioning, decoration, and presentation of all pastry and bakery products. Coordinate with Food & Beverage teams regarding dessert specials and menu changes. Maintain food safety standards, kitchen hygiene, and production records. Ensure all products meet company specifications and take corrective action when necessary. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.