What are the responsibilities and job description for the Pastry Chef - The Watermark position at B.F. Saul Company Hospitality Group?
B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals!
The WREN Story
Wren’s story begins with its name. Meaning “love” in Japanese, it is a nod to the country and culture that plays a significant role in the bar and restaurant’s spirit. When referring to the bird, “wren” evokes a friendly, bubbly energy that perfectly captures the establishment’s warmth and effervescence. Inspired by the Japanese concept of Izakaya, Wren is a space for guests to comfortably gather and connect while sharing good food, drink and companionship. Chef Yo Matsuzaki draws upon locally-grown ingredients to present guests with sophisticated but approachable cuisine that fuses Japanese street food with modern American elements. From perfectly shucked oysters and expertly-cut sashimi to dishes such as baby beet salad with yuzu pistachio vinaigrette or grilled “Mishima” wagyu steak, the menu celebrates the best of both cultures. To complete the experience, bartenders serve meticulously curated cocktails and locally crafted beer and wine that, for anyone interested, can be expertly paired with the cuisine. From start to finish, whether dropping in for happy hour, lingering over a long, romantic dinner, or topping off an evening at the theater with a nightcap, Wren is a unique destination that offers exceptional dining without pretense and a true gathering place for all.
The Pastry Chef works closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively, including adherence to health regulations. Oversees and directs all aspects of pastry productions for all hotel outlets, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in co-operation with Executive Chef. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.
B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.
\n- Supervise all pastry personnel through guiding, counseling, and training them in the proper performance of their duties.
- Plan and develop dessert and amenity menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
- Supervise all phases of pastry production for the a la carte, catering, private dining, and bar outlets.
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
- Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Inspect the cleanliness and working conditions of all tools, equipment and supplies.
- Check production schedule and par.
- Prepare all menu items following recipes and yield guides, according to departmental standards.
- Inform the Executive Chef of any foreseeable shortages before items run out.
- Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Well-Being Benefits:
- Health Insurance
- Dental & Vision Insurance
- Short & Long Term Disability
- Vacation Policy
- Long Term Planning:
- 401(k) Retirement Program
- Paid Life Insurance
- Tuition Reimbursement
- Team Member Programs:
- Our Big 3 Mission Statement Leaders of the Month/Year
- Annual Performance Appraisals and Wage Increase Opportunities
- Annual Team Member Banquets
- Annual Team Member Engagement Survey
- Discounted Room Rates for Team Members, Family and Friends
- Complimentary Room Stays
- Weekly Payroll
- Complimentary Parking
B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer/Veterans/Disabled
