Lead Pastry Chef — Elevate Dessert Program Across Outlets

The LINE Hotel Group; Washington (District of Columbia); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Health insurance

401(k)

401(k) matching

Job summary

The LINE DC is seeking a Pastry Chef to oversee and lead the pastry program across the property's restaurants, bars, banquets, catering, in-room dining, and other culinary outlets. You will collaborate with Food and Beverage leadership and culinary teams to deliver pastry experiences that reflect the property's identity.

The right candidate will be autonomous, highly organized, and able to manage multiple outlets and events while maintaining high quality and cost controls.

Qualifications

• High School diploma or GED is required.
• Three (3) years related experience in hospitality or service industry preferred.
• Effective communication skills are essential.
• Collaborative spirit is valued across departments.
• Ethical conduct is expected in all interactions.
• Computer proficiency: Microsoft Office, Opera PMS.

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.

Skills

Effective communication

Collaborative spirit

Eye for detail

Problem solving

Cheerful outlook

Ethical conduct

Education

High School diploma or GED

Tools

Microsoft Office

Opera PMS

Job description

The LINE DC is seeking a Pastry Chef to oversee and lead the pastry program across the property's restaurants, bars, banquets, catering, in-room dining, and other culinary outlets. You will collaborate with Food and Beverage leadership and culinary teams to deliver pastry experiences that reflect the property's identity.

The right candidate will be autonomous, highly organized, and able to manage multiple outlets and events while maintaining high quality and cost controls.