Marriott Palmetto Resort and Spa - Executive Pastry Chef-Banquets

About the Role

The Palmetto Marriott Resort & Spa provides a coastal resort workplace connected to the Bradenton Convention Center and close to downtown Bradenton. The property features 252 spacious guest rooms, the Oyster River Rooftop, The Social restaurant, and wellness-focused amenities at Revive, including a pool, spa, and fitness center. Team members support a wide range of guest experiences—from beachfront recreation at The Beach Club at Riviera Dunes to social events at The Yard at SoBay Center. With 10,000 square feet of meeting space, the resort attracts conferences, celebrations, and corporate groups.

Responsibilities

• Create, oversee, and plan all baked goods, pastry, and dessert items for Banquets and all F&B Outlets.
• Supervise pastry team to coordinate the production of custom desserts, confections, ice cream, and fancy pastries.
• Select, train, and supervise pastry kitchen staff in the proper preparation of menu items, equipment, and safety measures.
• Evaluate performance, give guidance, and discipline as necessary to promote quality products.
• Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard.
• Read and employ math skills for following recipes and preparing requisitions for supplies and food items.
• Schedule culinary staff to maintain proper coverage while keeping payroll costs in line.
• Monitor proper receiving, storage (including temperature setting), and rotation of food products to comply with Health Department regulations.
• Write, maintain, and update all menu specifications, recipes, pictures, and production forecasts.
• Observe production flow and make adjustments to adhere to control procedures for cost and quality.
• Ensure all kitchen equipment is clean and in proper working condition; write work tickets for repairs as needed.
• Perform additional duties such as special orders, buffet presentation, V.I.P. parties, and writing specialty menus for promotions.
• Ensure menus for specials and/or brunch are completed weekly.
• Supervise daily cleaning and inventory of walk-ins, storage, and refrigerators.
• Communicate and assist the Executive Chef in creating innovative products.

Requirements

• High school or equivalent education required.
• Minimum of two years of culinary school; culinary degree preferred.
• Minimum of two years in pastry school; pastry degree preferred.
• Minimum of two years’ experience as a Pastry Chef in a similar size operation.
• Ability to speak, read, write, and understand the primary language(s) used in the workplace.
• Good communication skills, both verbal and written.
• Basic computational ability and computer skills, including knowledge of computer accounting programs.
• Math skills and budgetary analysis capabilities.
• Extensive knowledge of menu development, marketing, cost, and wage control.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze and forecast data for proper payroll and production control.
• Ability to supervise a large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings, and maintain communication between line staff and the Executive Chef.
• Ability to effectively deal with internal and external customers, resolving conflicts with patience, tact, and diplomacy.
• Ability to create recipes and support materials such as recipe cards, descriptions, and pictures.
• Artistic ability to create theme menus, ice carvings, decorations, and similar creative elements.