RWWDC - Pastry Sous Chef

Rosewood Washington, D.C., is a distinguished luxury hotel situated in the historic Georgetown neighborhood along the picturesque C&O Canal, offering guests unparalleled access to Washington, D.C.'s rich cultural landscape. The hotel features 55 exquisitely designed rooms, including 12 elegant suites and 6 townhouses, that blend classic sophistication with modern amenities, creating a refined and comfortable environment tailored to both business and leisure travelers. Each living space is meticulously curated with plush furnishings and cutting-edge technology to ensure a seamless and inviting experience.

This esteemed property is also home to acclaimed dining venues under the direction of renowned chef Wolfgang Puck. Guests can enjoy CUT D.C., a restaurant that celebrates the Mid-Atlantic's finest farms and fisheries through an innovative culinary concept, along with CUT Bar and Lounge and CUT Above, all of which exemplify Rosewood’s dedication to exceptional food and service.

Within this vibrant hospitality setting, Rosewood Washington, D.C. is seeking a full-time Pastry Sous Chef to join the Food & Beverage Culinary team. This role offers a salary range of $68,000 to $73,000 per year and demands flexible availability, including days, evenings, weekends, holidays, and weekdays, to meet the dynamic needs of the department.

The Pastry Sous Chef will play a crucial role in supporting the Executive Pastry Chef with managing the pastry kitchen operations and guiding personnel to uphold the highest culinary standards. This leadership position involves training and coaching baking staff in a world-class setting that emphasizes excellence, creativity, and consistency. The individual will oversee daily pastry production across multiple outlets such as the restaurant, in-room dining, banquets, private events, and guest amenities.

Key responsibilities include inspecting all pastry items to ensure quality and adherence to established recipes, monitoring food production and sales to control costs and prevent waste, and coordinating ingredient procurement to maintain inventory pars. The Pastry Sous Chef is expected to enforce rigorous safety, health, and sanitation protocols aligned with company policies and governmental guidelines, including those relating to COVID-19.

Additionally, the role entails fostering a positive and professional team environment through effective communication, conducting shift briefings, engaging with guest feedback, and collaborating on menu innovation and presentation. The position requires balancing operational demands with administrative duties, including staffing, scheduling, coaching, and staff development. Ensuring the cleanliness and maintenance of the pastry workspace and compliance with all kitchen policies and standards is also essential.

This is an outstanding opportunity to contribute to a premier luxury hotel’s culinary team and grow professionally within a forward-thinking, guest-focused organization. The Pastry Sous Chef at Rosewood Washington, D.C. will help shape memorable dining experiences by combining sophisticated culinary techniques with dedicated service in a prestigious urban setting.