Pastry Chef

About Park Hyatt Washington

The Park Hyatt Washington is home to the award-winning Blue Duck Tavern, known for its farm-to-table American cuisine and open-kitchen concept.

Role Summary

The Pastry Chef leads, trains, manages, and coaches the pastry and baking team, ensuring timely, fresh, and high-quality products for Hotel Events and the Blue Duck Tavern Restaurant. This role requires collaboration with the Executive Chef to enhance culinary operations and maintain strong interdepartmental liaison within the hotel.

Key Responsibilities

• Lead, train, and supervise the pastry team in preparation and production for all hotel outlets and events.
• Develop and execute creative, seasonal pastry and bakery menus, utilizing local ingredients.
• Ensure consistent quality and on-brand presentation of all baked goods and desserts.
• Maintain a clean and organized pastry kitchen, adhering to all health and safety standards.
• Collaborate effectively with the Executive Chef, Events team, and all Food & Beverage departments.
• Manage inventory, cost control, and ordering processes for all pastry and bakery supplies.
• Train and mentor pastry cooks in line with Hyatt’s Leadership Expectations.
• Attend interdepartmental meetings and actively contribute to operational planning and innovation.
• Be open to conducting engaging and informative guest-facing pastry classes, aligned with the resort’s culinary philosophy.

Qualifications

• Minimum of 3–5 years of progressive experience in pastry leadership roles, preferably within a luxury hotel or fine dining environment.
• Strong administrative and organizational skills, including experience in scheduling, ordering, and food cost control.
• Proficiency in computer systems such as Microsoft Office and basic kitchen management software.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively across departments.
• Proven ability to consistently produce high-quality pastry items under pressure and tight deadlines.
• Experience working with local, seasonal ingredients.
• Flexible schedule, including availability for weekends, holidays, and evenings as required.

Key skills/competency

• Pastry Leadership
• Menu Development
• Team Management
• Cost Control
• Inventory Management
• Food Safety & Hygiene
• Seasonal Ingredient Sourcing
• Luxury Service Standards
• Culinary Innovation
• Kitchen Operations