Why work for The Sheraton San Diego Hotel?

If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Hotel and Marina is a fit for you! We are soon to be one of the largest and most renovated resorts in San Diego! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay, and our associates love to work!

The Sheraton San Diego Hotel & Marina is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer competitive pay rates and a complete benefits package including medical, dental, vision, and life insurance, paid time off, retirement plans, employee discounts, an employee assistance program, and complimentary parking and meals.

Summary

As an Executive Pastry Chef, you supervise all aspects of production in the pastry department, ensuring excellence in both quality and quantity. Your leadership role involves overseeing the coordination of pastry and bread production for banquets and F&B outlets. You are accountable for controlling food and labor costs, maintaining payroll and productivity within budgeted guidelines, and developing innovative new products for various outlets and banquets. You ensure stringent quality and cost control measures are in place, fostering a creative and efficient working environment. Your expertise not only enhances the culinary offerings but also contributes to the overall financial success of the department.

The salary for this position is $95,000 - $105,000, based on experience.

Education/Experience

• Minimum 5 years of culinary leadership and pastry experience in an upscale restaurant or hotel.
• Previous supervisory experience is required.
• Culinary degree preferred or equivalent combination of education and experience.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

• Understand the mission, vision, and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak, understand, and communicate the primary language(s) used in the workplace.
• Must possess excellent communication, follow-up, and organizational skills.
• Must have the ability to twist, grasp, grab, hold, push, pull bend, squat, and lift regularly.
• Use of PPE as needed for duty assigned and with the use of required tools and equipment.
• Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow-up.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
• Must be able to understand guest’s service needs
• Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot, noisy, and sometimes close conditions
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

Primary Responsibilities

• Ensure smooth operation of the Pastry department including and not limited to: leading and motivating the team, maintain quality control, work closely with all other culinary associates and other departments.
• Monitor quality of all pastry related product and presentation.
• Ensure compliance with requisition procedures.
• Know and enforce all local health department sanitation laws.
• Monitor and control food cost but ensure that quality and consistency of the items produced is not compromised.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Check food purchases for proper ordering, quality and price structure.
• Schedule pastry and bread production staff based on business demand.
• Supervise preparation, quality, and quantity of all baked items; maintain quality standards within established guidelines.
• Supervises cleaning and equipment maintenance in Pastry Shop.
• Maintain safe and sanitary working environment.
• Operate, teach and supervise operation of all pastry and bread-related appliances, equipment, and preparation techniques.
• Inspect all food displays to ensure quality presentation.
• Develop new seasonal recipes and menus and keep up with the latest trends
• Actively participates in budgeting and makes recommendations with regards to the Pastry Department
• Hold a pre-shift meeting with staff before reporting to stations.
• Be prepared for each daily activity and review any variations with staff.
• Ensure correct staffing during peak periods and high occupancy.
• Monitor the performance of associates on an ongoing basis and provide feedback.
• Reward, discipline, and document associate performance and provide timely counseling.
• Properly handle all administrative work with regard to interviewing, hiring, performance appraisals, and terminations of staff.
• Select qualified, goal and service-oriented individuals and develop these individuals with clear guidelines to associates.
• Ensure staff is properly groomed and uniformed at all times.
• Assist in the training of all new employees, and ongoing training of existing employees, including cross-training for all positions.
• Ensure all associates are safety conscious and trained in safe work practices.
• Consistently monitor the performance of associates on an ongoing basis
• Assist in the preparation of weekly schedules in accordance with guest needs and staff availability.
• Process timecards and payroll as required.
• Ensure all associates are safety conscious and trained in safe work practices.
• Follow 4 Keys service standards, standard operation procedures, and safety standards.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: human.resources@sheratonsandiegohotel.com. 

Sheraton San Diego Hotel and Marina is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.