Pastry Sous Chef
Scale Hospitality
1337 Connecticut Avenue Northwest, Washington, DC
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Required Years of Experience
3 years
Job Details
About Casamara
Located in the heart of Dupont Circle inside the boutique SIXTY DC Hotel, Casamara is a glam coastal Mediterranean dining room paired with a vibrant seasonal rooftop lounge and sister cocktail bar Reynold's. Our culinary program blends urban sophistication with seaside ease, drawing inspiration from the sun-drenched coasts of Spain, France, Italy, and Greece. We are seeking a creative, organized, and hands-on Pastry Sous Chef to help lead our dessert and baked-goods program across our main dining room, private events, and rooftop operations.
Role Overview
The Pastry Sous Chef will work closely with the CDC to develop and execute our plated desserts, house-made breads/focaccia, and seasonal pastry menus. You will supervise and mentor pastry staff, maintain strict consistency and quality standards, and manage daily production for high-volume service and special events.
Key Responsibilities
- Menu Execution & R&D: Assist in conceptualizing and executing seasonal plated desserts, Mediterranean-inspired sweets (such as cakes, tarts, gelato/sorbets, and house-baked breads).
- Kitchen Leadership & Mentorship: Supervise, train, and schedule the pastry team; foster a positive, high-standards, and collaborative kitchen culture.
- Production & Inventory Management: Oversee daily prep lists, inventory tracking, and ordering while keeping waste and food costs in check.
- Quality & Sanitation: Ensure adherence to local D.C. health regulations, food safety protocols, and station cleanliness at all times.
- Cross-Department Collaboration: Coordinate smoothly with savory line cooks, the savory leadership team, and front-of-house service teams during dinner service and private parties.
Qualifications
- Experience: 2–4 years of progressive experience in a fine-dining, upscale, or high-volume restaurant pastry/baking kitchen; prior supervisory or sous chef experience preferred.
- Technical Skills: Strong mastery of classic and modern pastry techniques, plated dessert design, dough/bread production, and Mediterranean flavor profiles.
- Temperament: Calm under pressure during peak service, detail-oriented, and passionate about hospitality and mentorship.
- Availability: Flexible schedule, including evenings, weekends, and holidays as required by restaurant operations.
Benefits & Perks
- Health, dental, and vision insurance options
- Paid time off / sick leave
- Employee dining discounts across venue concepts
- Dynamic, design-forward work environment in Dupont Circle
Compensation Details
Compensation: Salary ($62,000.00 - $74,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, Dining Discounts
Required Skills
Leadership
Team Management
Training and Development
Collaboration
Time Management
Problem Solving
Attention to Detail
Creativity in Menu Development
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Restaurant Group
Part of Scale Hospitality Group
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