Chevy Chase Club is a distinctive social institution that provides its members, their families and guests with recreation and refuge from the stresses of daily life in the environs of the nation’s capital. The Club’s remarkable gardens, grounds, athletic venues and clubhouse facilities offer year round enjoyment for all ages. Facilities include golf and tennis venues, fitness facility, swimming complex, full size ice skating rink and various private party rooms and dining options, all of which provide the diverse membership with opportunities for social interaction. The professional staff strives to provide service without compromise. A governing board of members maintains this unique environment in a manner consistent with prudent financial stewardship and common interests.
Chevy Chase Club was organized in the fall of 1892 and today the Club offers an eighteen hole golf course, golf practice facility, seventeen outdoor tennis courts, four indoor tennis courts, seven paddle tennis courts, a fitness facility, three swimming pools, eight lanes of duckpin bowling, an outdoor ice rink, an eighteen room guest house, a nature trail and greenhouses. Food and beverage facilities include three clubhouse dining rooms, full banquet facilities, two seasonal sports canteens and the new “Winter Center” offering full and quick serve dining.
Chevy Chase Club is in search of a motivated, highly-skilled, technically diverse & current professional to lead the Club’s Pastry program as its Pastry Chef. Club foodservice is scratch production, progressive in its offerings and led by a nationally regarded Executive Chef, Scott Craig, WCMC. 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 Chevy Chase 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: