Pastry Chef - The Hay-Adams

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep.

Position Overview:

Oversees and directs all aspects of pastry productions for all hotel outlets, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in co-operation with Executive Chef.

Essential Duties & Responsibilities

1.       Supervise all pastry personnel through guiding, counseling, and training them in the proper performance of their duties.

2.       Plan and develop dessert and amenity menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

3.       Supervise all phases of pastry production for the a la carte, catering, private dining, and bar outlets.

4.       Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  

5.       Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.

6.       Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

7.       Inspect the cleanliness and working conditions of all tools, equipment and supplies.

8.       Check production schedule and par.

9.       Prepare all menu items following recipes and yield guides, according to departmental standards.

10.   Inform the Executive Chef of any foreseeable shortages before items run out.

11.   Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.

12.   Maintain proper storage procedures as specified by Health Department and hotel requirements.

13.   Minimize waste and maintain controls to attain forecasted food cost.

Qualifications:

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.

License/Certification: Serve Safe Certification required or able to obtain it.

Experience: Should have a minimum of 3-5 Years of experience as an Assistant Pastry Chef or Pastry Chef in a luxury environment.

Basic Expectations: Demonstrates knowledge of all culinary skills and operations. Be able to plan and prepare for catering and special events. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.

Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry, and pastry staff. Assist in training, planning, assign work; addressing complaints and resolving problems, and promoting department Standard of Excellence.

Language Skills:  Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.

Mathematical Skills:  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.

Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.

Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds.

Standards of Conduct:

The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations,   etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled