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Rosewood Washington, D.C. is looking for a Pastry Sous Chef to join our team! Nestled in the heart of historic Georgetown, our property blends timeless elegance with modern luxury, and our passionate team is committed to delivering intuitive, heartfelt service that reflects the spirit of Relationship Hospitality.

Salary: $68,000-$73,000 per year

Schedule: Flexible availability is required for this position to include days, evenings, weekdays, weekends and holidays.
 

Job Responsibilities:

• Support, maintain, and adhere to all safety, health, and sanitary guidelines and recommendations issued by Rosewood, the Centers for Disease Control and Prevention; OSHA, Federal and local DC Government to mitigate exposure and spread of COVID-19.
• Assist the Executive Pastry Chef with managing the pastry kitchen and personnel, training of cooking and baking methods, and coaching fellow pastry associates in accordance with standards. 
• Help oversee daily operations of the pastry department for the restaurant, in-room dining, banquets, private events, guest amenities and in house events by ensuring the consistency in the preparation of all pastry items according to property recipes and standards.
• Visually inspects all food sent from the pastry kitchen.
• Carefully examines food production and sales to justify food cost and prevent food loss.
• Consistently offer professional, friendly, and proactive guest service while supporting fellow associates.
• Coordinate the purchase of all necessary pastry ingredients to meet in-house pars.
• Assist with monthly inventory and daily invoicing when needed.
• Enforces food safety and sanitation regulations. 
• Communicate effectively with the culinary team and encourage guest feedback.
• Actively share ideas, opinions, and suggestions to improve the team environment and menu collaboration.
• Conduct daily shift briefings to the pastry team.
• Support Outlet Managers by keeping open lines of communication regarding guest and kitchen feedback.
• Maintain and enhance the food products through creative menu development and presentation.
• Have full knowledge of all menu items, daily features, and promotions.
• Assist the Executive Pastry Chef in the creation of new dishes on the menu.
• Balance operational, administrative, and associate needs to include annual reviews, scheduling, coaching, on-boarding and training.
• Ensure proper staffing and scheduling in accordance to productivity guidelines.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures, and service standards.

*The list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position. The company reserves the right to add, remove or alter duties when business need dictates.

Qualifications

• Experience: Minimum of five years professional, working experience with a minimum of 2 years in a supervisory role for a 4- or 5-star hotel or restaurant.
• Education: High school diploma or equivalent education and a baking/ pastry certificate; degree preferred.
• General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Technical Skills: Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize, and delegate work assignments; understand seasonality of food; solid knowledge of cake sponges, doughs, breads, breakfast pastries, mousses, jams, gelato, sorbets, fruit sauces, custard-based sauces, baked custards, chocolate work, plated desserts for a la carte and banquet, and more; has an eye for detailed work and refined presentation; ability to direct performance of kitchen staff and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team; ability to promote positive work relationships with service associates and other departments; ability to ascertain staff training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to operate, clean, and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel.
• Language: Required to speak, read, and write English, with fluency in other languages preferred.
• Physical Requirements: Must be able to exert physical effort in transporting supplies, restaurant equipment, furniture, plates and flatware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time; able to reach up and down to lift, pull, push up a minimum of 35 pounds. 
• Licenses & Certifications: Valid ServSafe Food Protection Manger Certificate.  

Competitive Benefits:

• Medical, Dental, Vision Benefits from United Healthcare
• Competitive Pay Rates
• 401k Plan and after 1 year up to 3% Match
• Paid Time Off (Vacation, Holidays, Sick and more)
• Complimentary Room Nights- up to 12 per year
• Restaurant Discount- 50% off F&B
• Complimentary Meal during your shift
• Life Insurance and AD&D
• Complimentary Short-Term Disability
• Long-Term Disability
• Pre-tax commuter benefits
• Flexible schedules
• Tuition Reimbursement up to $500 per year
• A clear career pathway - career advancement opportunities

Brilliantly positioned in the heart of Georgetown along the historic C&O Canal, Rosewood Washington, D.C. provides guests with premium access to the vibrant cultural epicenter of the nation’s capital. The hotel’s 55 rooms, including 12 suites and 6 townhouses, combine traditional refinement with a thoroughly modern sense of sophistication. From plush furnishings to intuitive technology, every element has been thoughtfully considered to create comfortable, residential-style living spaces equally suited to business and leisure travel. Wolfgang Puck takes on Washington. Witness the evolution of his acclaimed culinary concept at CUT D.C., which draws on the region's finest farms and fisheries to showcase the variety of the Mid-Atlantic, as well as CUT Bar and Lounge and CUT Above.