Executive Pastry Chef

Full-Time

What’s in it for you:

• Competitive Salary
• Paid Time Off
• Medical, Dental and Vision Insurance, 401K
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities 

Pay range: $90,000 - $120,000 per annum

Exceptional service and cuisine are hallmarks of the Fairmont Hotels & Resorts dining experience. As Pastry Chef, your leadership, creativity and culinary skills will inspire your team to create spectacular desserts that bring every meal to a memorable (and delectable) end.

Hotel Overview:  If creating memories and being part of an exceptional guest experience appeals to you, perhaps you would be interested in joining the outstanding team of hospitality professionals at Fairmont Washington, D.C., Georgetown. Located in Washington's fashionable West End, Fairmont Washington, D.C., Georgetown surrounds you with comfort and luxury. The perfect hotel for either business or leisure travel, Fairmont Washington, D.C., Georgetown offers spacious guestrooms and the brilliant colors of nature found in the hotel's central garden courtyard.

Summary of Responsibilities:

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Lead and manage the quality/quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
• Plans and manages the procurement, production, preparation, and presentation of all pastry items in the hotel in a safe, sanitary, and cost-effective manner
• Makes menu recommendations to the Executive Chef for future menu development, holidays, special events, and promotions
• Develop new dessert, pastry and bread products within company guidelines to continually improve the revenues and profit margins while maintaining quality
• Monitors the quality of pastry items in all outlets and follows through with staff training in proper presentation and storage of pastry items
• Communicates effectively, both verbally and in writing, to provide clear direction to the pastry tream, with the use of production lists, photos, etc.
• Maintaining payroll costs and productivity within budgeted guidelines
• Develops, recommends, implements, and managers the department’s budget in accordance to the directions from the Executive Chef; continually analyzes, forecasts, monitors, and controls the labor and food costs through various methods to meet/exceed management/budget objectives
• To assist in the recruitment and training of all new Pastry Cooks
• Balance operational, administrative and Colleague needs
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

• Extensive leadership experience in a Pastry department required
• Diploma/Certification in a Culinary discipline required
• Working knowledge of sugar work/chocolate skills an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.