Job Description

THE METROPOLITAN CLUB OF THE CITY OF WASHINGTON

EXECUTIVE PASTRY CHEF

History: Since its founding in 1863, at the height of the Civil War, by six Treasury Department officials, it has pursued its primary goal of furthering "literary, mutual improvement, and social purposes." Today, more than 150 years after its founding, the Club continues to attract distinguished members from around the world. The Metropolitan Club's proximity to the White House and other icons of the nation's capital has made it a destination for many local, national and international leaders, including nearly every U.S. President since Abraham Lincoln. Its location and dedication to a tradition of social civility provide members with a haven from the bustle of Washington's professional life, while offering amenities associates with contemporary urban living.

The Clubhouse, which opened in 1908, is listed on the National Register of Historic Places and is a District of Columbia historic landmark. The establishment of the Club's Preservation Foundation in 1997 assures the perpetual protection of our historic building. Club facilities are impressive offering various private and member dining venues for a la carte dining; business meetings and hosting distinguished events.

Position Specific: The Metropolitan Club and their talented Executive Chef Vincent Horville, are looking for an Executive Pastry Chef to set the standard for pastry/baking and maintain high quality and consistent member services. Club foodservice is scratch production, blending traditional and progressive offerings. The Executive Pastry Chef is a genuine craftsperson who understands the need for everything to be the ‘best possible’ - that a simple fresh roll is equally as important as a Wedding Cake. He/she should have a complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service.

Ideal Candidate Profile:

The position requires a strong organized leader who is committed to excellence in all matters. The right individual will be self-motivated, able to build a cohesive pastry team, possess a modern approach to team building and menu planning and continually offer unique and distinctive pastry experience.

Candidate Qualifications:

• Responsible for planning, staffing, and execution of all items prepared in the pastry and bake shop.
• Check daily functions and ensure that all items are ordered, accounted for, and produced on schedule.
• The Executive Pastry chef should be an empathetic leader with drive and strong organizational skills. Must be a team player and able to accept constructive criticism and work collaboratively with team members.
• Fashion table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings.
• Work closely, communicate, and share information efficiently and daily with Executive Chef.
• Attend committee meetings as directed.
• Knowledgeable in contemporary Plated Desserts and in "Old Fashion Desserts” with a skill-set in Wedding Cakes, Breads, Cookies and Petit Fours.
• Develop, recommend, and produce daily/weekly dessert features along with custom designing private events and club produced banquet offerings.
• The Pastry Chef will work on the budget with Executive Chef forecasting any changes in the bakeshop and any capital wants or needs for the coming year.
• The Executive Chef, Executive Sous and the Pastry Chef have to be visible at peak periods in the Dining room and at events.
• Must have prior private-club experience or experience in a multi-unit operation of exceptional luxury.
• Strongly preferred to have a long tenure in all past pastry positions

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