Pastry Sous Chef

Washington, DC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $70,000.00

Work Schedule

Standard Hours

Benefits

Competitive wages

Diverse and Inclusive Work Environment

Health Insurance

Paid Time Off

Employee training programs

Career development opportunities

Equal employment opportunity

Job Description

The LINE is a distinguished collection of hotels firmly rooted in vibrant local culture and designed as launchpads for discovery in dynamic cities like Los Angeles, Austin, and Washington D.C. Each hotel is more than a place to stay; it is a creative expression of its surroundings, reflecting bold design and local flavor, and providing guests with unique experiences that blur the line between hotel and neighborhood. From the iconic Koreatown location in LA to the reimagined church in downtown DC and the serene lakeside sanctuary in Austin, the LINE embodies cultural connection through award-winning restaurants, exciting neighborhood events, rooftop... Show More

Job Requirements

High-school diploma or equivalent
2-3 years minimum pastry and baking experience in both production, large scale banquets and management
Excellent leadership skills
time management and attention to detail
Proficiency in MS Office (MS Excel and Word) and F&B software systems
Positive attitude with a willingness to learn and ability to teach
Ability to multitask and handle a large volume of production in an efficient and calm manner
Work well under pressure and be a team player
Must be able to seize, grasp, turn and hold objects with hands
Must be able to work on your feet for at least 8 hours
Fast paced movements are required
Must be able to move, pull, carry or lift at least 20 to 60 pounds
Occasionally kneel, bend, crouch and climb as required
Must be able to use step ladder

Job Qualifications

High-school diploma or equivalent
2-3 years minimum pastry and baking experience in both production, large scale banquets and management
Excellent leadership skills, time management and attention to detail
Proficiency in MS Office (MS Excel and Word) and F&B software systems
Positive attitude with a willingness to learn and ability to teach
Ability to multitask and handle a large volume of production in an efficient and calm manner
Work well under pressure, requires being a team player

Job Duties

Offer guests an enjoyable experience that conforms to the LINE's standards of excellence, professionalism and friendliness
Competency in a wide variety of baking production from classic Americana-style pastries to viennoiserie to sourdough hearth style breads, and from soft serve to gelato, plated desserts, and ability to assist in research & development of new products as needed
Responsible to maintain and evolve the bakery program
Offering consistent product while introducing new and creative product
Experience in high volume and quality banquet pastry production
Ability to clearly guide team members throughout the shift, including ensuring all team members stay on task and maintain efficient production of consistent high-quality product
Ensure all needed supplies for the shift are available, prepped timely and according to training, and finished and delivered to outlets according to the production sheet
Communicate with relevant outlets regarding inventory of finished product when Executive Chef or Sous is away
Inventory and ordering of ingredients within budgetary parameters when needed
Work with all other employees within the LINE hotel as a contiguous team
maintain open, respectful communication with all staff
Personal health and hygiene in conformation with established sanitation standards and able to maintain the same standards in all employees

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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