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Job Description Do you thrive in a collaborative kitchen where quality and teamwork come first? Are you excited to help develop seasonal menus and memorable dining experiences? Do you want to be part of a culinary team dedicated to excellence, tradition, and innovation? If you answered yes, please know that Cosmos Club is seeking a Full-time Bell Person to further provide true hospitality to our distinguished members and guests. Cosmos Club is looking for team members who believe in the impact of kindness and the power of teamwork. We strive to provide our members and guests an atmosphere of warmth, dignity, and elegance. If you would like to be a part of our mission, check out the position below! JOB DESCRIPTION Cosmos Club, founded in 1878, is a private social club for men and women distinguished in science, literature and the arts or public service. Members come from virtually every profession that has anything to do with scholarship, creative genius or intellectual distinction. Summary: The Sous Chef is responsible for assisting the Executive Sous Chef in production and shift coverage for banquets, restaurant and pastry. They will assist in production and execution of any special club function, i.e. Chef's Table, GM Luncheons. They will assist with the ordering, requisitioning, preparation and execution of banquet or restaurant events. They will make sure their staff is working within an effective cost conscientious manner. Primary Functions: • Assists with planning, organizing and controlling all banquet and restaurant related food production, • Oversees the training and development of culinary employees, • Assists culinary management with developing banquet, restaurant and special event menus that evokes change seasonally, • Assists with developing standardized recipes and procedures for consistency and training purposes, • Communicates effectively with all departments Please note this job description is not a comprehensive list of duties, responsibilities, or tasks that may be required for this position. Employees will have many opportunities other than those listed. Any questions regarding essential functions of this position may be asked at the time of contact. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to walk, talk and hear. The employee frequently is required to stand for long periods of time, walk, use hands to finger, handle or feel and reach with hands and arms., • Must be able to lift, carry, push and pull food trays and carts up to 50 lbs routinely with or without reasonable accommodation Benefits: • Full-time position, • 401k benefits included, • Great Healthcare including Medical, Dental, and Vision Benefits, • Life Insurance, AD&D, Short and Long-term Disability, • Eligible for discretionary bonuses, • Expertly crafted shift meals, • Generous paid time off policy and holiday pay, • Rate of pay commensurate with experience, • Opportunities to participate in company picnics, educations and more! Qualifying Experience and Education: • Able to express creativity through food selections, preparation and presentation, • Able to solve problems quickly under pressure, • Basic computer skills (typing, Word, Excel, Google Docs, printing), • Four years or more of progressive culinary experience preferred, • Culinary degree is preferred, but not required Job Posted by ApplicantPro

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description • We are hiring immediately for full time PASTRY CHEF positions., • Location: Occasions Caterers - 655 Taylor Street Northeast, Washington, DC 20017. Note: online applications accepted only., • Schedule: Full time schedule. Friday through Thursday, hours may vary. More details upon interview., • Requirement: Four years of pastry cooking experience is required. One to three years of professional bread-baking experience is required. High-end, fine-dining, or large-production catering experience is highly preferred., • Pay Range: $23.00 per hour to $25.00 per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1534191. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! a vision for creating remarkable events FOOD FIRST. INSPIRED BY INGREDIENTS. GREAT SERVICE. About our Company Since 1986, Occasions Caterers has worked closely with our clients to create remarkable events. We have grown in size but maintain a boutique approach to full-service catering with a focus on custom menus, creative décor, expert planning and gracious service. We craft experiences through food, design and hospitality to reflect your unique style, taste and vision. With over thirty years of experience, we have an unmatched scope of knowledge, resources and relationships to produce events that exceed expectation and delight in every way. Occasions Caterers has a mission to have dedicated team members who support and work together to create exceptional catered experiences each and every day. If you want to be a part of an exceptional team who values Excellence by setting the bar high, Integrity by living our values, Respect by valuing the contributions of every team member, Teamwork by supporting each other, and Innovation by keeping things exciting, please see our open position below. Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels., • Performs other duties as assigned. Associates at Occasions are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Occasions maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyOccasions.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis.

Job DescriptionOsteria Morini brings the soulful cuisine and convivial spirit of Emilia-Romagna in northern Italy to local vibrant neighborhoods. The menus at Osteria Morini center around the Northern Italian ingredients that have become hallmarks of Italian cuisine - balsamic, Parmigiano Reggiano, mortadella, and prosciutto, to name a few. Signature fresh pastas are made in house daily and featured alongside simply prepared grilled meats, seafood and salads. Desserts are simple and classic, like tiramisu or chocolate budino. Beverage is made up of a robust Italian wine and cocktail list. Osteria Morini operates as part of Altamarea Group, an award-winning, multiple Michelin Star, global hospitality firm with 12 restaurants worldwide. Altamarea Group, through its talented team of employees, creates special memories through exceptional hospitality, delivering the highest level of food and service across distinct brands and concepts. We are actively seeking Chef de Cuisine, Executive Sous Chef and/or Sous Chefs who share our passion for food and culinary excellence and desire to work in an exciting, highly-acclaimed restaurant in Washington DC. We are looking for the following positions: Responsibilities include: -Work and serve as key leader of a talented and diverse culinary team and restaurant, preparing and executing the menu at direction of Altamarea Group Executive Chefs with utmost quality, precision and consistency -Learn, develop proficiency with, and oversee the various stations (garde manger, pasta, grill, saute, pizza) as assigned by -Executive Chefs, which includes preparing and cleaning stations properly, stocking stations adequately for service, and communicating actively with other Chefs and cooks to facilitate smooth and efficient kitchen -Work in a high-intensity kitchen and work environment and be able to handle rigors of busy services while also maintaining quality and consistency of dishes and performance of other Chefs and cooks -Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed, including handling duties of other stations (i.e., pastry, pasta, etc.) or supporting prep cooks -Maintain clean, sanitized and organized workstation during each shift, while observing DOH guidelines at all times -Perform new AMG COVID-19 health safety protocols throughout each shift, including but not limited to frequent and thorough cleaning and disinfecting of all kitchen equipment, smallware and cooking / preparation / storage surfaces, restrooms, work areas; washing hands frequently, wearing mask and gloves when required, and submitting to temperature checks Requirements include: -At least 1 year of relevant restaurant and chef experience preferred -Culinary and/or college degree recommended with considerable working knowledge of relevant food preparation -Genuine passion for cooking, restaurant hospitality and learning new skills -Highly organized, productive, and able to work meticulously in a high-intensity kitchen / work environment -Energetic and friendly personality, with strong willingness and ability to work as part of a cohesive team and to support colleagues regardless of role -Willingness to take direction from Chefs and General Manager, embrace change and innovation, and to learn and adapt to new systems, service steps and health and cleaning procedures -Broad and flexible availability to work – AM/PM service and prep/production -Physical requirements include: ability to handle and carry trays, smallware, equipment, or other items up to 35lbs, and to stand, walk up and down stairs, and exert well-paced mobility for extended period of time We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Osteria Morini team, please submit your resume. Attachments that cannot be opened will not be considered. Altamarea Group is an Equal Opportunity Employer.

Job DescriptionAre you ecstatic after a great meal? Do you eat with your eyes? Does the thought of providing an amazing product to customers get you excited? Are you creative? Can you not get enough of Food Network? If you answered yes to all the questions above, then you should know that the Congressional Country Club is seeking a Junior Sous Chef. Join our large resort/hotel-style culinary team. With multiple outlets, a pastry kitchen, and a banquet operation, your development and learning are never-ending. Congressional Country Club also seeks to develop and promote from within. Congressional Country Club is looking for Team Members who believe the impossible is possible. Driven to positively impact the organization continuously, and believe that as a team we accomplish more.What will be expected of you: • Consistently maintain high standards of quality, cost, eye appeal, and flavor of foods, • Consult with dining service personnel during daily line-ups, • Assist in food delivery, storage, and issuing of food items, • Check mise en place before service time and inspect the presentation of food items to ensure that quality standards are met, • Assist with the production of daily specials for restaurants, • Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment, • Ability to work all stations in the kitchen, • Drive creative process in menu changes and specials, • Basic food costing, scheduling, and ordering proceduresHow we determine your qualifications:, • Knowledge and experience in sautéing, broiler stations, modern cooking, and plate presentation techniques, • 5 years experience as a cook in a hotel or resort, preferred, • Strong communication skills, verbal and written, • Minimum of 2 years in a lead line cook or other relevant roles, • ServSafe, • Able to work a flexible schedule including days, evenings, weekends, and holidaysBenefits:, • This is a Full-Time Position, • Complimentary meals, • Complimentary parking, • Health, Dental & Vision Insurance (Available for Full and Part-Time Team Members), • FSA, • 401K with match, • Employee Discounts Golf, Tennis, Fitness Apparel/Items, • Congressional offers competitive benefits focused on total well-being and dependent aid as we aim to help you achieve a healthy work and personal life.Congressional Country Club is an Equal Opportunity Employer (EOE). Job Posted by ApplicantPro

Job Description Company Overview: Our bakery is a premier bakery/patisserie known for its exquisite pastries, desserts, and baked goods. We take pride in using high-quality ingredients and innovative techniques to create exceptional products for our customers. Position Overview: We are looking for a talented and creative Pastry Chef to lead our pastry department. The ideal candidate will have a strong background in pastry arts, a passion for crafting beautiful and delicious desserts, and the ability to manage a team in a fast-paced environment. Key Responsibilities: • Recipe Creation & Execution: Develop, test, and execute a variety of pastries, desserts, and baked goods, ensuring consistency and high quality., • Menu Development: Collaborate with the executive chef or management team to design seasonal and innovative dessert menus., • Quality Control: Monitor the appearance, taste, and texture of all pastries and baked goods, maintaining the highest standards., • Inventory & Cost Management: Oversee ingredient inventory, order supplies as needed, and control food costs to maximize profitability., • Kitchen Leadership: Train, mentor, and supervise pastry team members, ensuring smooth operations and adherence to food safety regulations., • Equipment Maintenance: Properly use, clean, and maintain pastry tools and equipment to ensure a safe working environment. Qualifications: • Experience: Minimum of 3–5 years of experience as a Pastry Chef or in a similar role., • Education: Degree or certification in Pastry Arts, Baking, or Culinary Arts preferred., • Skills:, • Expertise in pastry techniques, baking, and chocolate work., • Creativity in flavor combinations and dessert presentation., • Strong leadership and organizational abilities., • Ability to work efficiently in a fast-paced kitchen., • Knowledge of food safety and sanitation regulations., • Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in a hot kitchen environment. Benefits: • Competitive salary based on experience, • Employee discounts on bakery products, • Opportunities for professional growth and advancement

Job Description Compensation Salary range of 1000,000-120,000 annually. Exceptional pedigree and proven leadership experience may warrant compensation above this range. A structured performance and compensation review will take place after six months. The right candidate may also be eligible for additional compensation to cover travel costs associated with relocating to Washington D.C. High quality healthcare plans available. Additional compensation and perks are negotiable. Sustainable Excellence We intentionally operate a service schedule that prioritizes quality over volume. This structure offers an unparalleled opportunity for chefs who wish to deliver refined, high-level cuisine while maintaining meaningful personal time. Operating three evenings per week allows the creative runway and sustainability necessary to pursue excellence without compromise. As we continue to build demand and momentum, we plan to expand our service thoughtfully, growing from a position of strength rather than urgency. Company Description Elizabeth's is an acclaimed fine-dining restaurant and private event venue located in a historic townhouse in downtown Washington, D.C. Known for its intimate, candlelit atmosphere and thoughtfully crafted plant-based tasting menus, Elizabeth’s has been a fixture of the city's dining scene for sixteen years. We are seeking a candidate who can uplift and maintain our legacy while also being provided the tools to make their own legacy as a chef. Our culinary program is rooted in seasonality, technique, and creativity, offering a refined, plant-forward dining experience that emphasizes elegance, balance, and surprise. Alongside our main tasting menu, we operate the Onyx Bar, featuring a condensed tasting menu and à la carte food items, craft cocktails, wines, and non-alcoholic beverages. Elizabeth’s also serves as the flagship venue for our sister company, The Catering Company of Washington, which has over 40 years of experience producing high-end events throughout the DMV, including weddings, private dinners, corporate, and diplomatic functions. These catering events are not typically vegan, and the Executive chef has the opportunity to design each menu and source ingredients to their vision. We are a small, close-knit team committed to hospitality, precision, and continuous improvement. We are excited to usher in the next chapter of our culinary leadership. Our ideal candidate has strong ethics, a high standard of professional conduct, and approaches their daily duties with enthusiasm and respect for their role. We are looking for a Chef who takes a holistic approach to hospitality, seeing service and training as integral to their kitchen operations and management style. Role Description This is a full-time, on-site role for an Executive Chef located in Washington, D.C. The Executive Chef will oversee all aspects of the kitchen, including designing and managing the menu, supervising kitchen staff, ensuring food quality and safety, and maintaining inventory. Additional responsibilities include budgeting, managing food costs, creating new recipes, and ensuring the culinary team delivers consistently high standards in both food preparation and presentation. As a leader, the Executive Chef will train and mentor staff while fostering a collaborative and respectful work environment. This is a unique opportunity for someone who wants to build their own kitchen team and produce passionate work. We are willing to work with you to create a team that works best for you. We are only open for restaurant service Thursday-Saturday nights, therefore the schedule is less rigid than most fine dining institutions. We also require a head chef that can produce non-vegan menus for our catering clients. These events are typically short plated corporate dinners or intimate private dinners. Average guest counts range from 8 people to 40 for our usual catered plated dinners, and the majority of catering takes place on-site. Our Executive Chef will also participate in our weekly pre-shift meetings, where we meet as an entire team, front and back of house, to set expectations for the shift, address allergies and guest notes to be aware of, and provide necessary training to keep our service smooth and consistent. We expect our Executive Chef to provide information about allergens, ingredient lists, and general information about each dish to ensure that our servers execute the dining experience with knowledge and attention to detail to execute our Chef’s vision. Qualifications ● Extensive experience in cooking, recipe creation, and menu planning ● Proficiency in managing kitchen operations, including food safety and inventory management ● Strong leadership and team-building skills to mentor and supervise kitchen staff ● Time management and organizational skills to handle a fast-paced environment ● Knowledge in budgeting, food cost management, and vendor relationships ● Creative culinary skills to enhance menu development and food innovation ● Culinary degree or equivalent professional training is preferred ● Ability to maintain a clean and professional kitchen environment that complies with health regulations ● Must have worked as an Executive Chef or head Sous Chef at a well-established restaurant ● Must have a respect for plant-based foods ● Must be willing to collaborate with the beverage program, front of house staff, and management ● Must have pastry experience

Job Description • We are hiring immediately for a full time PASTRY COOK position., • Location: Washington, District of Columbia 20004. Note: online applications accepted only., • Schedule: Full time schedule; Days and hours may vary. More details upon interview., • Requirement: Two to four years of prior pastry chef experience is preferred., • Fixed Pay Rate: $32.20 per hour., • Perks: Free shift meals, close to public transportation, free uniforms, and full time benefits! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1519919. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Creates, plans and supervises the daily production of top-quality pastries, desserts and baked goods. Essential Duties and Responsibilities: • Supervises the daily production and distribution of all pastries, desserts and baked goods., • Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs., • Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures., • Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations., • Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Helps plan and implement seasonal menus., • Orders and maintains pastry supplies and products to ensure appropriate inventory levels., • Performs other duties as assigned. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis.

Job DescriptionAbout the Role: Join the vibrant team at Paris Baguette in Washington, DC, as a Pastry Chef/Baker! Bring your creativity and passion for baking to craft exquisite pastries and breads that delight our customers every day. Responsibilities: • Prepare and bake a variety of pastries, breads, and desserts according to established recipes., • Ensure all baked goods meet quality standards and are visually appealing., • Maintain a clean and organized workspace, adhering to food safety regulations., • Collaborate with team members to innovate and develop new menu items., • Monitor inventory levels and assist with ordering ingredients as needed., • Participate in training and mentoring junior baking staff., • Manage baking schedules to ensure timely production and freshness of products., • Engage with customers to provide excellent service and gather feedback on products.Requirements:, • Proven experience as a pastry chef or baker in a fast-paced environment., • Strong knowledge of baking techniques, ingredients, and equipment., • Ability to work flexible hours, including weekends and holidays., • Excellent attention to detail and a passion for creating high-quality baked goods., • Strong communication skills and ability to work in a team., • Culinary degree or relevant certification preferred., • Positive attitude and a willingness to learn and grow in the role.About Us: Paris Baguette has been delighting customers for over 30 years with our authentic French-inspired baked goods and caf experience. Our commitment to quality and innovation keeps our customers coming back, while our supportive work environment fosters creativity and growth for our employees.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Baker to join the team at our busy restaurant! In this role, you will prepare a variety of cakes, breads and pastries. You will be responsible for opening the bakery in the morning and prepping for the day ahead. The ideal candidate has previous bakery experience and a passion for creating delicious breads and pastries. If you are creative, hardworking, and want to share your tasty creations with customers, we’d like to hear from you! Duties and Responsibilities: • Open the bakery and prepare for the day ahead, • Clean and sanitize equipment and baking areas, • Bake a variety of breads, cakes, and pastries, • Decorate cakes, • Prepare custom orders, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Previous experience decorating cakes, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts

Job DescriptionDescription: Job Title: Pastry Cook Reports To: Pastry Chef / Executive Pastry Chef / Chef de Cuisine Department: Back of House – Pastry Employment Type: Hourly, Non-Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary Pastry Cooks execute precise mise en place and production for all pastry items—ensuring quality, consistency, and timing that meet JAG standards. You’ll scale recipes, assemble and finish desserts, support service plating, and uphold rigorous food safety, labeling, and organization. This role thrives on accuracy, pace, and craftsmanship. Key Responsibilities Mise en Place & Production • Execute daily prep lists to spec: cakes, tarts, custards, mousses, curds, crémeux, pâte à choux, laminated doughs, cookies, sablés, glazes, and sauces., • Scale recipes accurately (metric & imperial), temper chocolate, prepare ganache/praliné, and finish items to standard., • Operate proofing, baking, and chilling schedules to hit pars for service, banquets, and retail/pastry case. Finishing, Plating & Service Support • Portion and finish desserts with consistent textures and presentation; maintain garnish standards., • Set up pastry station for service; coordinate with expo to protect ticket times and product integrity., • Execute preset/event desserts and PDR/BEO specifications with accuracy. Quality & Consistency • Taste and calibrate products for balance, texture, and bake; log adjustments per SOP., • Follow standardized recipes, weights/temps, and portioning; flag spec variances immediately., • Participate in tastings; provide constructive feedback and apply coaching in real time. Food Safety, Sanitation & Compliance • Adhere to DOH/HACCP: cooling logs, hot/cold holding, allergen and cross-contact protocols, and personal hygiene., • Label/date all products; practice FIFO and track hold times/shelf life; maintain temperature records., • “Clean as you go”; complete opening/closing sidework and scheduled deep cleans. Inventory, Receiving & Waste Control • Assist with receiving: check quantities, temperatures, and quality; store promptly in proper zones., • Maintain accurate yields and waste logs; minimize waste through smart batch sizes and storage., • Keep walk-ins, freezers, and dry storage organized, labeled, and mapped. Equipment & Maintenance • Safely operate mixers, ovens, sheeters, proofers, dehydrators, blast chillers, chocolate tempering machines, and small tools., • Perform basic care (calibrate scales, clean attachments) and escalate repair needs; tag out unsafe equipment. Teamwork & Culture • Communicate clearly with pastry, culinary, and FOH teams; support during peak periods and events., • Attend line-ups/trainings; learn new items quickly and share best practices., • Model professionalism, punctuality, and a respectful, inclusive, learning-focused mindset.Requirements: Required Qualifications • 1+ year of professional pastry/bakery experience in upscale casual, casual-fine, fine dining, or hotel pastry; culinary/pastry program a plus., • Strong scaling and baking fundamentals (mixing methods, proofing, tempering chocolate, glazing, finishing)., • Knowledge of food safety, allergens, and sanitation; valid Food Handler certification (or ability to obtain)., • Excellent organization, attention to detail, and pace under pressure; clear communication., • Schedule flexibility (early mornings, nights, weekends, holidays). Working Conditions & Physical Requirements • Stand and move for extended periods (up to 8+ hours); frequent bending, reaching, and repetitive motion., • Lift/carry/push/pull up to 35–50 lbs. (bags of flour/sugar, sheet trays, equipment)., • Frequent exposure to heat, refrigeration, and cleaning chemicals; slip-resistant footwear required. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Position Summary: The Pastry Chef is responsible for leading the preparation, production, and presentation of all desserts, pastries, and baked goods. This role ensures the highest standards of quality, consistency, and creativity while maintaining compliance with food safety and sanitation guidelines. The Pastry Chef collaborates closely with the culinary and FOH team to design seasonal dessert menus, support special events, and deliver an exceptional dining experience for members and guests. Primary Duties and Responsibilities: · Plan, prepare, and produce all baked goods, pastries, and desserts for daily service and special events. · Ensure all food is consistently outstanding, balancing quality, consistency, and innovation. · Complete daily prep duties including scaling, mixing, baking, and assembling pastry components to ensure readiness for service. · Manage inventory, assist with food purchasing, and storage to control costs, ensure quality, minimize waste, and maintain FIFO (First In, First Out) compliance. · Conduct product knowledge training, pre-meal briefings, and special culinary education programs for BOH & FOH personnel. · Manage member take-out, large holidays, and special events while maintaining high standards of quality and service. · Maintain accurate production records and ensure timely preparation of all pastry orders. · Collaborate with the culinary team on menu planning and event execution under the direction of Culinary Management. · Develop and test new dessert recipes that align with seasonal menus and club standards. · Maintain cleanliness and organization of the pastry kitchen and storage areas. · Monitor food safety, sanitation, and hygiene standards at all times. · Inspect equipment regularly and report maintenance or repair needs. · Execute other duties and special projects as assigned by Culinary Managers. Requirements: · Basic knowledge of pastry techniques, baking, and dessert preparation. · Ability to follow recipes and maintain consistency in quality and presentation. · Understanding of food safety, sanitation, and proper kitchen hygiene. · Ability to assist with inventory, storage, and basic cost control. · Strong organizational skills and ability to work efficiently in a fast-paced environment. · Willingness to learn, take direction, and work collaboratively with the culinary team. · Innovative problem-solver with strong multitasking abilities. · Excellent interpersonal, communication, and team-building skills; able to interact professionally with staff and members at all levels. · Physically capable of performing job duties, including standing, sitting, and lifting/moving items up to 75 pounds. · Comfortable working in a variety of environments, including indoor, outdoor, and mechanical spaces · Willingness to work evenings, weekends, holidays including Mother’s Day, Easter, Thanksgiving, Christmas, major club events, and on-call shifts as required

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Flexible schedule Position Overview We are seeking a skilled, dependable, and creative Baker / Pastry Chef to lead and support the daily production of our pastry and baked goods program. This role is responsible for preparing high-quality pastries, breakfast items, baked goods, and caf offerings that reflect excellence, consistency, and hospitality. The ideal candidate has strong baking fundamentals, attention to detail, a clean and organized work style, and the ability to produce beautiful, delicious products in a fast-paced caf environment. This is a hands-on production role for someone who cares deeply about quality, consistency, presentation, and building a pastry program that guests love. This position will support caf service, catering, events, wholesale opportunities, and future menu development. Key Responsibilities Baking and Pastry Production • Prepare and bake pastries, breakfast items, breads, cookies, cakes, bars, and other caf offerings according to established recipes and production schedules., • Execute daily and weekly prep lists with consistency, cleanliness, and attention to detail., • Ensure all baked goods meet standards for taste, texture, appearance, portion size, and freshness., • Support production for caf service, catering, special events, wholesale, and seasonal offerings.Menu Development and Quality, • Assist with the development of seasonal pastries, breakfast items, grab-and-go offerings, and special menu features., • Maintain consistency across recipes, batch sizes, finishing techniques, and presentation., • Monitor guest feedback, product performance, and waste to help improve the pastry program., • Ensure products pair well with the cafs coffee, beverage, and hospitality experience., • Kitchen Organization and Cleanliness, • Maintain a clean, organized, and efficient production workspace., • Follow proper food safety, sanitation, labeling, storage, and rotation procedures., • Ensure all ingredients, tools, equipment, and finished products are stored properly., • Complete daily cleaning tasks and help maintain health department readiness at all times.Inventory and Ordering Support, • Monitor ingredient levels, packaging, and pastry production supplies., • Assist with ordering needs, inventory counts, receiving deliveries, and checking product quality., • Help control waste through proper forecasting, production planning, and portion control., • Communicate low stock, product issues, or vendor concerns promptly.Equipment and Safety, • Safely operate ovens, mixers, sheeters, scales, refrigerators, freezers, and other kitchen equipment., • Maintain equipment cleanliness and communicate maintenance issues quickly., • Follow all safety procedures and ensure a safe working environment.Team Collaboration, • Work closely with caf managers, baristas, event teams, and leadership to ensure pastry availability and strong service execution., • Communicate clearly about production timelines, shortages, menu changes, and special orders., • Support training for team members on pastry handling, display standards, reheating procedures, and product knowledge.Qualifications, • Minimum of 12 years of baking, pastry, caf, bakery, restaurant, or production kitchen experience preferred., • Strong knowledge of baking techniques, pastry preparation, food safety, and kitchen organization., • Ability to follow recipes accurately and produce consistent results., • Experience with laminated doughs, muffins, cookies, cakes, breads, breakfast pastries, or caf-style baked goods preferred., • Strong attention to detail, timing, cleanliness, and presentation., • Ability to work independently and manage a production list., • Comfortable working early mornings, weekends, holidays, and occasional events as needed., • Ability to stand for extended periods and lift up to 50 pounds., • Culinary or pastry training is a plus, but not required with strong hands-on experience.Compensation, • Competitive hourly wage or salary based on experience.To Apply Please submit your resume and a brief note sharing your baking or pastry experience, examples of products you have made, and why you are interested in joining our team.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Overview THE RESTAURANT Xiquet (chee-KETT) by international award-winning Chef Danny Lledó joined the select ranks of MICHELIN Star restaurants in DC in 2021. A meal consists of a 10-course culinary experience beginning with canapés and aperitivos at the Chef’s Counter, followed by seating in th

Job Description Do you believe teamwork is key to success? Are you eager to learn about life at a world class club? Does the ability to shape your own internship/externship excite you? If you answered yes, please know that Cosmos Club is seeking a Culinary Arts and Pastry Intern/Extern to further provide true hospitality to our distinguished members and guests. Cosmos Club is looking for team members who believe in the impact of kindness and the power of teamwork. We strive to provide our members and guests an atmosphere of warmth, dignity, and elegance another place to call home. If you would like to be a part of our mission, check out the position below! JOB DESCRIPTION Cosmos Club, founded in 1878, is a private social club for men and women distinguished in science, literature and the arts or public service. Members come from virtually every profession that has anything to do with scholarship, creative genius or intellectual distinction. Cosmos Club is looking for team members who believe in the impact of kindness and the power of teamwork. We strive to provide our members and guests an atmosphere of warmth, dignity, and elegance. If you would like to be a part of our mission, check out the position below! Essential Functions: • Carefully follows standard recipes while preparing assigned items for food service, • Consistently uses safe and sanitary food handling practices, • Assists other cooks during emergencies or rush periods, • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to insure safe and sanitary food-handling practices, • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock, • Assists in plating food items for service, • Handles leftover food items as instructed by the Executive Chef, • Cleans assigned work station areas, • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters, • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change. Requirements Required Education and Experience: • Able to express creativity through food selections, preparation and presentation, • Able to solve problems quickly under pressure, • Pursuing or have completed a degree from accredited culinary school and/or equivalent experience Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to walk, talk and hear. The employee frequently is required to stand for long periods of time, walk, use hands to finger, handle or feel and reach with hands and arms., • Must be able to lift, carry, push and pull food trays, carts up to 40 lbs with or without reasonable accommodation Job Posted by ApplicantPro