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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
The Hay-Adams is a distinguished 5-star boutique hotel located in the heart of downtown Washington, D.C., known for its rich history and proximity to some of the most iconic institutions of the United States such as the White House, St. John's Church, and Lafayette Park. This luxury hotel prides itself on providing an exceptional guest experience that goes far beyond just offering a place to stay. With its refined accommodations, highly attentive services, and meticulously maintained amenities, The Hay-Adams sets the standard for modern luxury travelers seeking an exclusive retreat in the nation’s capital. The hotel's ambiance and services reflect... Show More
Job Requirements
- High school diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship preferred
- Food handling certificate
- Minimum 1-2 years of experience as Pastry Cook in hotels with similar style and standards
- Demonstrates adequate pastry skills and operations
- Ability to plan and prepare for restaurant, catering and special events
- Ability to read and understand catering banquet event orders
- Good working knowledge of the English language
- Ability to communicate in English with guests, co-workers and management
- Must be able to add, subtract, multiply and divide in all units of measurement
- Basic computer skills
- Ability to perform job functions with minimal supervision
- Ability to work cohesively with co-workers as part of a team
- Ability to lift and move up to 20-30 pounds regularly and up to 50 pounds occasionally
- Uphold high ethical standards and company policies
Job Qualifications
- High school diploma or equivalent vocational training certificate
- Certification of culinary training or apprenticeship preferred
- Food handling certificate
- Minimum 1-2 years of experience as Pastry Cook in hotels with similar style and standards
- Demonstrated pastry skills and operations
- Ability to plan and prepare for restaurant, catering and special events
- Ability to read and understand catering banquet event orders (BEOs)
- Interest in participating in menu planning for dessert items
- Good working knowledge of the English language
- Ability to communicate in English with guests, co-workers and management
- Ability to add, subtract, multiply and divide in all units of measurement
- Basic computer skills
- Ability to perform job functions with minimal supervision
- Ability to work cohesively with co-workers as part of a team
Job Duties
- 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 and 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 including inspecting 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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