Sous Chef - Pastry & Bakery
The Ritz-Carlton
Salary undisclosed
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Description
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.
About this role
At The Ritz-Carlton, this Sous Chef role centers on leading the pastry and bakery operation—managing daily production of breads, pastries, cakes, and desserts while maintaining the exacting standards the brand demands. You'll oversee your team's work, handle scheduling and performance management, coordinate with Food & Beverage on menu changes and specials, and ensure every product meets company specifications before it reaches guests. The position also requires close attention to food costs, inventory, kitchen hygiene, and safety protocols, with responsibility for training staff and taking corrective action when standards slip.
This is a supervisory role suited to someone with at least four to six years of pastry or bakery experience and a minimum of two years leading a team. A technical or trade qualification in culinary arts or baking is preferred. You'll need strong operational judgment—balancing quality, consistency, and cost control—as well as the ability to motivate and develop your team. The work is physically demanding, involving standing for extended periods and regularly lifting items up to 25 pounds.
If you thrive in a luxury hospitality setting, have solid supervisory experience in a pastry kitchen, and are comfortable with both the creative and managerial sides of the role, this position offers the chance to lead at one of the world's most recognized hotel brands.
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Sous Chef - Pastry & Bakery postings in your area, and analyze any offer before you accept it.
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