Pastry Chef

Description: The Pastry Chef hires, trains, manages and coaches the pastry and baking team. They will provide a quality product that is timely, fresh and meets quantity needs for Hotel Events and the Blue Duck Tavern Restaurant. Blue Duck Tavern is an award winning, farm-to-table, locally sourced restaurant which serves American cuisine. The restaurant has an open-kitchen where it welcomes both travels and locals alike to gather and celebrate in good taste. The Pastry Chef will work directly with the Executive Chef to maintain and improve the culinary operation. This individual must be a liaison with all departments within the hotel. Skills and knowledge to include baking/pastry education, cost control, communication skills, training skills and knowledge of all pastry/baking related tasks (chocolate and sugar work are a plus), computer skills, organizational skills, guest contact and staff management knowledge. Other responsibilities would also include (but not limited to) the following: u00b7 Lead, train, and supervise the pastry team in preparation and production for all outlets and events. u00b7 Develop and execute pastry and bakery menus that reflect creativity and seasonality incorporating local ingredients. u00b7 Ensure consistency, quality, and on-brand presentation of all baked goods and desserts. u00b7 Maintain cleanliness and organization of the pastry kitchen in accordance with health and safety standards. u00b7 Collaborate with the Executive Chef, Events and all F&B teams. u00b7 Manage inventory, cost control, and ordering for pastry and bakery needs. u00b7 Train and mentor pastry cooks in accordance to _Hyattu2019s Leadership Expectation._ u00b7 Attend interdepartmental meetings and contribute to operational planning and innovation. u00b7 Open to conduct guest-facing pastry classes that are engaging, informative, and aligned with the resortu2019s Culinary philosophy. Qualifications - External u00b7 Minimum of 3u20135 years of progressive experience in pastry leadership roles, preferably in a luxury hotel orfine diningsetting. u00b7 Strong administrative and organizational skills, with experience in scheduling, ordering, and food cost control. u00b7 Proficient in computer systems including Microsoft Office and basic kitchen management software. u00b7 Excellent communication and interpersonal skills; ability to work collaboratively across departments. u00b7 Proven ability to produce consistent, high-quality pastry items under pressure and tight timelines. u00b7 Experience working with local, seasonal ingredients u00b7 Flexible schedule including weekends, holidays, and evenings as required Salary Range: $70,600 to $100,000 Primary Location: US-DC-Washington Organization: Park Hyatt Washington Pay Basis: Hourly Job Level: Full-time Job: Culinary Req ID: WAS007787Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Created: 2025-11-01