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Prepare all pastry menu items according to departmental standards and recipes while maintaining strict sanitation and health regulations. Coordinate with the Executive Chef to manage production schedules, inventory levels, and equipment maintenance.
Requires a high school diploma or vocational certificate and a food handling certificate, with 1-2 years of experience as a Pastry Cook in a luxury hotel. Candidates must possess strong pastry skills and the physical ability to lift up to 50 pounds.
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.
\nJob DescriptionEssential Duties & Responsibilities
1. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
2. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
3. Meet with the Pastry or Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
4. Complete Opening Duties:
a. Inspect the cleanliness and working conditions of all tools, equipment and supplies.
b. Check production schedule and par.
c. Establish priority items for the day.
d. Inform the Pastry or Executive Chef of any supplies that need to be requisitioned.
5. Prepare all menu items following recipes and yield guides, according to departmental standards.
6. Inform the Pastry or Executive Chef of any foreseeable shortages before items run out.
7. Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
8. Maintain proper storage procedures as specified by Health Department and hotel requirements.
9. 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.
License/Certification:
Food handling certificate
Experience:
Should have a minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.
Basic Expectations:
Demonstrates adequate pastry skills and operations. Be able to plan and prepare for restaurant, catering and special events. Be able to read and understand catering BEOs. Shows interest in participating in menu planning for dessert items, for all hotel food outlets.
Supervisory Responsibilities:
This position has no supervisory responsibilities.
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:
Must be able to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals.
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 to20-30 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 actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held. Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more
The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer/Veterans/Disabled
The talented professionals of B. F. Saul Company Hospitality Group serve together as One Team!
B. F. Saul Company Hospitality Group is the hospitality subsidiary of the largest private real estate and banking concern located in the Washington, D.C. area. Founded in 1892, the B. F. Saul Company has a proud tradition of consistent growth and financial strength. Utilizing time proven investment principles, quality operations, focused management, and a true commitment to our team members, the organization has built a prosperous and positive history of success that spans over 130 years. The Hospitality Group operates a portfolio of business class hotels that are branded under franchise agreements with Intercontinental Hotels Group, Marriott International and Hilton. The properties are fully owned by the B. F. Saul organization and we employ a team of 1,100 enthusiastic hospitality professionals! Our hotel distribution spans three states: Virginia, Maryland, and Florida, with specific emphasis on the National Capital region. Our portfolio includes full-service hotels with extensive food and beverage facilities, mid-size select service properties, and extended stay hotels. In addition, we own and operate two IACC-certified Northern Virginia conference and training facilities that serve as independently branded Executive Conference and Training Centers (ECTC), as well as adjunct facilities to local full service hotels.
Offices: 7501 Wisconsin Avenue, Bethesda, MD 20814, US · 7501 Wisconsin Ave, Bethesda, MD 20814, US
