The Metropolitan Club of the City of Washington, is our capital’s premiere city club and in search of a motivated, highly-skilled, technically diverse & current professional to lead the Club’s Pastry program as its Pastry Chef. The Club, located in the heart of the business district, is comprised of highly respected local and national business leaders that have played a vital role in national affairs. Throughout the clubs distinguished history it remains a bastion of strength, integrity and stability in the community. Club membership is respected for their high standards and business ethics. Club facilities, services and personnel are highly regarded. Club employees enjoy a dynamic work environment that is committed to service excellence while providing a work-life balance that is rare in the hospitality industry. Club facilities are impressive offering various private and member dining venues for a la carte dining; business meetings and hosting distinguished events. These services are primarily offered Monday – Friday, a periodic Saturday, and closed Sundays and major holidays. Club foodservice is scratch production, progressive in its offerings and led by a nationally regarded Executive Chef. Lunches are the busiest meal period. Annual Food & Beverage sales are $5M+. 55% of all sales are generated in a la carte services. The overall objective is simply, that being offering highly personalized and impeccable service coupled with highest quality cuisine. Operating Monday through Friday, major holidays with the exception of Christmas and New Years. The club does operate on weekends on a limited schedule for Banquets. The ideal candidate is self-motivated and a team player; career minded detail-oriented and capable of producing the diversity required in a traditional club with progressive palates. Essential Expectations, Accountabilities and Attitude include:
- Complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service.
- Capable of Managing a small yet essential department, supported by one assistant, producing all required freshly produced a la carte and banquet products.
- Develop, recommend and produce daily/weekly dessert features along with custom designing private events and club produced banquet offerings. Enjoys promoting the craft and the department.
- Manage production of daily breads, flatbreads, regional and club specialties.
- Manage an evolving selection of cookies, “mignardise” and complimentary “Bites” program.
- Works closely with the Executive Chef sourcing, forecasting and managing the purchase of all related foodstuff including dry goods, perishables and specialties items.
- Prior experience required, minimally as a pastry sous-chef at a very top quality hotel, resort or club is essential. Formal culinary school or apprenticeship education also required.
- Must have schedule flexibility and willingness to work both AM/PM shifts. Also a significant amount of weekends and holidays are dark however this position is required to periodically these dates as required.
- Strong command of the English language to include speaking, reading and writing.
- Must fully comply with Metropolitan Club rules and regulations for the safe, efficient operation of the Club’s facilities and behavior protocols.
Inquiries: Interested individuals should send resumes, a well-conceived cover letter and supporting information including menu examples, pictures, personal website, etc., all in strict confidence. Click Here to upload your information: