Pastry Supervisor

POSITION PURPOSE: 
Responsible for oversight of the baked goods requested for all food and beverage outlets and banquet functions.

ESSENTIAL FUNCTIONS:
1. Maintain high quality level of pastry production and presentation according to standard recipes and/or as specified to ensure consistency of product to the guest within food and beverage outlets and banquet event orders as identified.
2. Aid in the concept, creativity, revision and implementation of all menus relating to pastry items.
3. Prepare requisition for supplies and food items for production in the workstation. 
4. Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.
5. Keep all refrigeration, storage and working areas in clean, sanitized and working condition to comply with Health Department regulations.
6. Responsible for set up station, breakdown, and all necessary advance prep.
7. Put all food away that has been requisitioned from storeroom.
8. Ensure coolers are cleaned, organized and locked after work is finished.
9. Represent the hotel with professionalism and decorum.
10. Attend all scheduled mandatory Department meetings, trainings and hotel meetings.
11. Assist in organizing and cleaning pastry preparation and pantry areas as to maintaining established par stocks, prep levels, efficient production, appearance and health code standards.
12. Assist in ensuring all food preparation supplies are properly ordered, received, handled and stored.
13. Assist wherever needed in any of the food preparation outlets to ensure timely and smooth quality service.
14. Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards.
15. Attend all scheduled mandatory Department meetings, trainings and hotel meetings.
16. Perform all other related duties and special projects as requested and/or assigned.

POSITION REQUIREMENTS:
1. Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
2. High school diploma preferred.
3. Pastry or baking experience preferred.
4. Must be detail oriented and work independently.
5. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
6. Good working knowledge of accepted safety and sanitation standards.
7. Extensive experience with mixers, ovens, food processors, etc.
8. Thorough knowledge of food products, standard recipes, and proper preparation.
9. Working in specified work area with high levels of noise and frequent interruptions.
10. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.

11. Ability to perform duties in confined spaces within extreme temperature ranges.
12. Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
13. Ability to stand and/or walk continuously to perform essential functions for an extended period of time.
14. Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.
15. Must be able to represent the company in a professional, well-groomed and courteous manner.
16. Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language.
17. Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
18. Ability to obtain any additional training / certification requirements per Marcus Hotels & Resorts, and Marriott.

Equal Opportunity Employer