Pastry Chef

line-saguaro-careers; Washington (District of Columbia); On-site; USD 65,000 - 90,000; 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 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.

Qualifications

• Oversee pastry program across all outlets with leadership and integrity.
• Develop menus reflecting identity, seasonality, and business needs.
• Maintain consistency in flavor, presentation, and portions.

Responsibilities

• Lead and manage daily pastry production and service for the property.
• Recruit, train, and develop pastry team; set clear performance expectations.
• Create production guides, recipes, and plating specs for consistency.
• Monitor costs and waste; improve efficiency without compromising quality.
• Collaborate with Executive Chef and F&B leadership on events and menus.

Skills

Pastry leadership

Menu development

Team coaching

Quality control

Education

High School diploma or GED

Tools

Microsoft Office

Opera PMS

Job description

Benefits:

• Health insurance
• 401(k)
• 401(k) matching

About our Brand...

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.

The Role…

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.

Essential Functions

1. Establish and maintain effective communication and teamwork with fellow colleagues and other departments throughout the property with a courteous and professional demeanor.
2. Lead and oversee the pastry program for the entire property, including restaurants, bars, banquets, catering, in-room dining, and other culinary outlets as applicable.
3. Develop, execute, and continuously refine pastry menus and offerings that reflect the property's culinary identity, guest expectations, seasonality, and business needs.
4. Maintain consistent standards for quality, presentation, flavor, portioning, and execution across all pastry production and service areas.
5. Create and maintain standardized recipes, production guides, plating specifications, prep lists, and other documentation necessary for consistent execution.
6. Plan and manage daily pastry production, prep, and service to ensure all outlets and events are properly supported.
7. Recruit, train, coach, and develop pastry team members, establishing clear expectations for performance, technique, professionalism, and hospitality.
8. Create and manage pastry department schedules in accordance with business levels, events, labor targets, and operational needs.
9. Manage ordering, receiving, storage, and inventory of pastry ingredients, supplies, and equipment while maintaining appropriate par levels and minimizing waste.
10. Monitor food cost, labor cost, waste, and other key operating metrics; identify opportunities to improve efficiency and profitability without compromising quality.
11. 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.
12. Ensure compliance with all food safety, sanitation, health, and safety standards and maintain an increased awareness of safety issues throughout the property.

Core Competencies

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

Our Doors Are Yours To Open…

The LINE DC is proud to be an equal opportunity workplace that seeks to recruit, develop and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.

Work Perks…

• Medical, Dental, Vision, Company Paid Life, STD, LTD Insurance
• Referral DC Ward 1 Resident bonus + competitive compensation
• Discounted family rates
• Family meals
• Two weeks’ vacation, 10 Holidays and other rewards.