Baker/Pastry Cook

B.F. Saul Company Hospitality Group•Washington, DC

2d•Onsite

About The Position

The Hay-Adams is a 5-star luxury hotel in Washington, D.C., offering exceptional guest experiences. We are seeking a skilled Baker/Pastry Cook to join our culinary team. This role involves preparing a variety of menu items, maintaining high standards of sanitation and safety, and contributing to menu planning.

Requirements

High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred.
Food handling certificate
Minimum of 1-2 years of experience as Pastry Cook in hotels with similar style and standards.
Adequate pastry skills and operations.
Ability to plan and prepare for restaurant, catering and special events.
Ability to read and understand catering BEOs.
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.
Must be able to add, subtract, multiply and divide in all units of measurement, using numbers, common fractions and decimals.
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.
Regularly required to talk and hear.
Frequently required to stand, walk and sit.
Must regularly lift and/or move up to 20-30 pounds and occasionally lift and/or move up to 50 pounds.

Nice To Haves

Certification of culinary training or apprenticeship preferred.
Ability to communicate in a second language is a plus.
Shows interest in participating in menu planning for dessert items, for all hotel food outlets.

Responsibilities

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Meet with the Pastry or Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Complete Opening Duties: Inspect the cleanliness and working conditions of all tools, equipment and supplies; Check production schedule and par; Establish priority items for the day; Inform the Pastry or Executive Chef of any supplies that need to be requisitioned.
Prepare all menu items following recipes and yield guides, according to departmental standards.
Inform the Pastry or Executive Chef of any foreseeable shortages before items run out.
Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.