Pastry Sous Chef - The Watermark

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! 

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 Sous 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.

Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.

License/Certification: Serve Safe Certification required or able to obtain it.

Experience: Should have a minimum of 3-5 Years of experience as an Assistant Pastry Chef or Pastry Chef in a luxury environment.

Basic Expectations: Demonstrates knowledge of all culinary skills and operations. Be able to plan and prepare for catering and special events. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc. Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.

Supervisory Responsibilities: Responsible for managing the Kitchen environment. Includes line cooks, pantry, and pastry staff. Assist in training, planning, assign work; addressing complaints and resolving problems, and promoting department Standard of Excellence.

Language Skills:  Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos. Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.

Mathematical Skills:  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Ability to perform these operations using units of American weight measurements, volume and distance.

Reasoning Ability:  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Basic computer skills.

Physical Ability:  While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk and sit. The employee must regularly lift and/or move up to 20-30 pounds, and occasionally lift and/or move up to 50 pounds.

EEO AA M/F/Vet/Disabled

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