Pastry Sous Chef - $63000 to $84000 per YEAR

The Vinoy Resort & Golf Club Autograph Collection, located at 501 5th Avenue NE, St Petersburg, Florida, is a prestigious luxury resort known for its rich history, exceptional hospitality, and stunning waterfront views. As part of the renowned Autograph Collection by Marriott International, the Vinoy Resort offers guests a unique and memorable experience characterized by quality, originality, and bold character. This establishment is celebrated for catering to travelers who seek more than just a place to stay; they seek an immersive environment that enhances their personal and professional narratives. Marriott International is a global leader in the hospitality industry, recognized for its commitment to diversity, inclusion, and providing equal opportunities for all. The Autograph Collection is a rapidly growing portfolio of four and five-star independent hotels, each selected for its distinctive charm and ability to offer tailored experiences to diverse travelers. Employees at Marriott enjoy a culture that values their unique backgrounds and talents while fostering an environment conducive to personal and professional growth. This full-time management position offers an annual salary range from $63,000 to $84,000 and includes eligibility for bonuses, reflecting the organization’s investment in rewarding excellence and dedication. The role of Kitchen Manager at the Vinoy Resort & Golf Club involves full accountability for the success of daily kitchen operations. This key leadership position demands a blend of culinary expertise and strong management skills. The Kitchen Manager will personally perform culinary tasks while leading and motivating kitchen staff, overseeing all food preparation, and ensuring that the highest standards of quality and sanitation are consistently met. This includes managing all kitchen areas to guarantee a consistent, high-quality product aligned with the resort’s distinguished reputation. In this role, the Kitchen Manager works closely with the Executive Chef to support kitchen operations from food preparation to presentation. The position requires creativity and innovation, including developing new menu items, decorative food displays, and enhancing overall guest satisfaction. The Kitchen Manager is also responsible for maintaining inventory controls, managing purchasing and receiving standards, and ensuring compliance with food handling, sanitation laws, and Marriott’s food and beverage policies. Leadership and human resource management are central to this role. The Kitchen Manager will supervise and coordinate the activities of cooks and food preparation workers, lead shifts while actively participating in food preparation, and maintain high productivity and cooperation among team members. They serve as a role model for appropriate workplace behaviors, facilitate open communication, and ensure all staff understand performance expectations. Coaching, mentoring, and development of team members are critical responsibilities, as is participation in performance appraisals and addressing any personnel or operational issues in collaboration with higher management and Human Resources. Customer service excellence is paramount, with the Kitchen Manager expected to provide service that exceeds guest expectations consistently. This includes handling guest feedback and resolving complaints effectively to maintain strong guest relations and ensure repeat business. The role also involves strategic planning and goal setting to meet and exceed performance, budget, and team objectives. Utilization of labor management systems for scheduling and time tracking is required to align staffing with business demands efficiently. Overall, the Kitchen Manager at the Vinoy Resort & Golf Club plays an instrumental role in preserving the resort’s culinary reputation, driving operational effectiveness, and contributing to an exceptional guest experience. This position is ideal for an individual with a strong culinary background, proven leadership abilities, and a passion for delivering excellence in a luxury hospitality environment.

• High school diploma or GED
• Minimum 2 years of culinary or food and beverage experience for degree holders
• Minimum 4 years of culinary or food and beverage experience without degree
• Ability to manage kitchen operations
• Excellent leadership and interpersonal skills
• Knowledge of food safety and sanitation regulations
• Strong communication skills
• Ability to handle guest feedback and complaints
• Willingness to work full time at the Vinoy Resort location in St Petersburg, Florida