Pastry Chef

LINE DC•Washington, DC

24d•$90,000 - $100,000•Onsite

About The Position

More than a group of hotels, The LINE is a creative community built around a sense of discovery — an exploration of buildings, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture. We are seeking Pastry Chef to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. We are looking for a Pastry Chef to oversee and lead the pastry program for the entire property, working closely with Food and Beverage leadership and the culinary teams. This is a fast-moving business, so we are looking for the right individual to be autonomous, highly organized, and able to manage multiple outlets, priorities, and projects at once. Our culture is pacey but supportive, so you must be able to work in synergy with your peers and the different departments around you. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

Requirements

High School diploma or general education degree (GED)
Three (3) years related experience in hospitality or service industry preferred
Effective communication skills
Collaborative spirit
Ethical Conduct
Computer Proficiency: Microsoft Office, Opera PMS
Cheerful Outlook
Eye for Detail
Problem solving abilities.

Responsibilities

Establish and maintain effective communication and teamwork with fellow colleagues and other departments throughout the property with a courteous and professional demeanor.
Lead and oversee the pastry program for the entire property, including restaurants, bars, banquets, catering, in-room dining, and other culinary outlets as applicable.
Develop, execute, and continuously refine pastry menus and offerings that reflect the property's culinary identity, guest expectations, seasonality, and business needs.
Maintain consistent standards for quality, presentation, flavor, portioning, and execution across all pastry production and service areas.
Create and maintain standardized recipes, production guides, plating specifications, prep lists, and other documentation necessary for consistent execution.
Plan and manage daily pastry production, prep, and service to ensure all outlets and events are properly supported.
Recruit, train, coach, and develop pastry team members, establishing clear expectations for performance, technique, professionalism, and hospitality.
Create and manage pastry department schedules in accordance with business levels, events, labor targets, and operational needs.
Manage ordering, receiving, storage, and inventory of pastry ingredients, supplies, and equipment while maintaining appropriate par levels and minimizing waste.
Monitor food cost, labor cost, waste, and other key operating metrics; identify opportunities to improve efficiency and profitability without compromising quality.
Collaborate closely with the Executive Chef, culinary leadership, Food and Beverage leadership, banquet and catering teams, and other departments to plan and execute special events and high-volume functions.
Ensure compliance with all food safety, sanitation, health, and safety standards and maintain an increased awareness of safety issues throughout the property.