Executive Pastry Chef opportunity with The Metropolitan Club of the City of Washington – Washington, D.C.

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 associated 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 experiences.

Initial Focus:

1. Learn the Metropolitan Club Culture – It will be important for the new professional to align him or herself with and embrace the Club’s culture that values respect and good fellowship.
2. Fit-in as part of the Culinary Team – Work closely with the Executive Chef, listen and learn operation. We are not looking for someone to turn the operation upside down but to develop and promote our brand. The right individual will have creative freedom on the fine dining menus and club event menus.
3. Keep Member Satisfaction at a High Level – Continue to exceed member expectations for quality, presentation, creativity, and value on a consistent basis.

In GM’s Own Words – The average age of an employee is 45 and has 18 years of tenure. The majority of the management team have joined our team well into their career. It’s a family first environment knowing the members are our focus. We do not say no to requests very often and believe that that is key to our overall performance goal of “making the impossible happen”. The managers within food and beverage are committed to self-growth and continually push and support one another, it truly is a team of industry leaders. The members are the “who’s who in Washington and the club has a reputation for being the “power club” in town. There is a unique relationship between the members and staff, the members want to engage and know the team.

The Pastry Kitchen is on a floor above the main kitchen and is well maintained and equipped but hold a small footprint, causing the Pastry Chef to be very organized. We recently upgraded the oven with a UNOX oven from Italy.

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 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.

Additional Information:

• Annual food sales $3MM; Total F&B Sales $5MM. In the most recent FY, the Club subsidized F&B ($160,000)
• The Club currently has a 40% food cost and the food cost budget at 40% with a sales mix of 51% A La Carte and 49% Banquet.
• There are approximately 12 culinary staff plus 8 stewards supported by a $1.6MM labor budget.
• There one (1) Executive Sous Chef. There is also a Pastry Chef and Purchaser.
• The Met Club supports three (3) Kitchens including the Pastry, Grill and Main kitchens. Management rates the condition as a 5 out of 5. There is a Capitol Replacement Plan in place.
• The club has a 110,000 sq. ft. clubhouse with 2,540 members whose average age is 62.
• The Club operates (12) months annually and closes 12 federal holidays, Christmas, New Years Eve and New years Day. The busiest months are April-October.
• The Executive Pastry Chef reports to the Executive Chef and works closely with the Director of Events, Banquet Manager, Executive Sous Chef, Purchaser and Dining Service Manager.

Dining: (A La Carte Outlets)

• The Grill – Casual / Bistro Style with 80 seats, serving Lunch and Monday – Friday.
• Main Dining Room – Formal with 90 seats, serving Breakfast, Lunch and Dinner, Monday – Friday.
• 2ND Floor Bar– Formal with 30 seats, serving Lunch and Dinner, Monday – Friday.
• Banquet Rooms/Private Dining (on Request) – Formal, serving Breakfast, Lunch and Dinner, Monday – Sunday.
• Private Parties – The Club has eight (8) private rooms seating from 12 to to 240. The largest sit-down event the Club can accommodate is 300 members/guests.
• Guest Rooms – There are ten (10) Overnight Guest Rooms, Room Service
  is available.

The Club offers a competitive base salary, subjective bonus and benefits package including a 401k, health, life & dental insurance, ACF Dues and Conference.. Relocation is negotiable. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged).