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Assistant Pastry Chef Jobs in Washington (NOW HIRING)

B.-F.-Saul-Hospitality-Group-

Sous Chef

Washington, DC · On-site

$67 - $69/hr

Works closely with Executive Chef, Executive Sous Chef, and Chef de Cuisine. Essential Duties ... Includes line cooks, pantry, banquet and pastry staff. Assist in training, planning, directing work ...

Tous les Jours, Olney MD

Bakery Staff

Olney, MD · On-site

We're hiring bakers, pastry chefs, cake decorators, front crew and kitchen assistants. Bakery experience preferred but not required. Team spirit, readiness to learn, and attention to details ...

Osteria Morini - Washington DC

Sous Chef

Washington, DC

$56K - $76K/yr

... 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 ...

Osteria Morini - Washington DC

Sous Chef

Washington, DC

$56K - $76K/yr

... 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 ...

AccorHotel

Sous Chef

Washington, DC · On-site

$68K - $80K/yr

Provide training and development opportunities for new and existing colleagues * Assist in goal ... pastries. * The successful candidate must exhibit a passion for food, desire to achieve perfection ...

AccorHotel

Sous Chef

Washington, DC · On-site

$68K - $80K/yr

Provide training and development opportunities for new and existing colleagues * Assist in goal ... pastries. * The successful candidate must exhibit a passion for food, desire to achieve perfection ...

Cosmos Club

Sous Chef

Washington, DC

$51K - $70K/yr

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 ...

Cosmos Club

Sous Chef

Washington, DC · On-site

$70K - $80K/yr

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 ...

Cosmos Club

Sous Chef

Washington, DC · On-site

$70K - $80K/yr

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 ...

Congressional Country Club

Junior Sous Chef

Bethesda, MD · On-site

$53K - $72K/yr

With multiple outlets , a pastry kitchen, and a banquet operation, your development and learning ... Consult with dining service personnel during daily line-ups * Assist in food delivery, storage, and ...

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Assistant Pastry Chef information

See Washington salary details

$13

$28

$43

How much do assistant pastry chef jobs pay per hour?

As of Sep 6, 2026, the average hourly pay for assistant pastry chef in Washington is $28.05, according to ZipRecruiter salary data. Most workers in this role earn between $17.98 and $36.73 per hour, depending on experience, location, and employer.

What does an assistant pastry chef do?

An Assistant Pastry Chef works under the supervision of the head pastry chef to help prepare, bake, and decorate pastries, desserts, and baked goods. Their daily tasks typically include measuring ingredients, mixing doughs or batters, monitoring baking times, and ensuring cleanliness in the pastry kitchen. Additionally, they may assist in developing new recipes, organizing inventory, and maintaining high standards of food presentation and safety. This role requires attention to detail, creativity, and the ability to work efficiently in a fast-paced environment.

What are the key skills and qualifications needed to thrive as an assistant pastry chef?

To thrive as an Assistant Pastry Chef, you need a solid understanding of baking techniques, pastry preparation, and food safety, often supported by a culinary degree or relevant work experience. Familiarity with commercial kitchen equipment, ingredient measurement systems, and HACCP certification is typically required. Attention to detail, creativity, teamwork, and time management are crucial soft skills that set exceptional candidates apart. These skills ensure consistent product quality, smooth kitchen operations, and the ability to innovate under pressure in a professional pastry environment.

What are some common challenges faced by an assistant pastry chef in a professional kitchen?

As an Assistant Pastry Chef, one frequent challenge is balancing creativity with consistency, as you must replicate desserts to exacting standards while innovating new menu items. Time management is crucial, given the need to prepare multiple components simultaneously and often under tight deadlines, especially during busy service periods. Additionally, working closely with the Head Pastry Chef and other kitchen staff requires strong communication skills to ensure smooth coordination and maintain high quality across all desserts. Adapting to changes, such as menu updates or ingredient shortages, is also a regular part of the role.

What is the difference between Assistant Pastry Chef vs Pastry Chef?

AspectAssistant Pastry ChefPastry Chef
CredentialsHigh school diploma, culinary training, pastry certificationsSame as Assistant Pastry Chef, often with additional experience
Work EnvironmentAssists in pastry preparation, supports head pastry chef in bakery or restaurantLeads pastry production, develops recipes, manages pastry staff
ResponsibilitiesPrepares ingredients, assists in baking, maintains cleanlinessCreates pastry menus, supervises baking, quality control

The main difference between an Assistant Pastry Chef and a Pastry Chef lies in their responsibilities and experience level. The Assistant Pastry Chef supports the pastry team with preparation and basic tasks, while the Pastry Chef oversees the entire pastry operation, develops recipes, and manages staff. Both roles require culinary training and pastry certifications, but the Pastry Chef typically has more experience and leadership duties.

What are the most commonly searched types of Pastry Chef jobs in Washington?

The most popular types of Pastry Chef jobs in Washington are:

What cities in Washington are hiring for Assistant Pastry Chef jobs?

Cities in Washington with the most Assistant Pastry Chef job openings:

What are popular job titles related to Assistant Pastry Chef jobs in WA?

For Assistant Pastry Chef jobs in WA, the most frequently searched job titles are:

Assistant Pastry Chef jobs near you
Infographic showing various Assistant Pastry Chef job openings in Washington as of August 2026, with employment types broken down into 2% As Needed, 73% Full Time, 16% Part Time, 3% Temporary, and 6% Contract. Highlights an 93% Physical, 1% Hybrid, and 6% Remote job distribution, with an average salary of $58,335 per year, or $28 per hour.

Sous Chef

B.F. Saul Company Hospitality Group

Washington, DC

$56K - $76K/yr

Full-time

Medical, Life, Retirement

Posted 7 days ago

Key responsibilities

  • Supervise the day-to-day functions of all culinary employees, facilities, and costs.

  • Prepare all menu items following recipes and departmental standards.

  • Control and analyze food quality, presentation, and costs to ensure high standards and efficiency.

Job description

Steeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John's Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.'s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night's sleep.

Position Overview:
Oversees all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef. Works closely with Executive Chef, Executive Sous Chef, and Chef de Cuisine.
 
Essential Duties & Responsibilities
 
1.    The Hay Adams Handbook, the department Standard Operating Manual and our policies and procedures are part of this job description.
2.    Supervise the day-to-day functions of all Culinary employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
3.    Maintain and strictly abide by state sanitation/health regulations and hotel requirements.  
4.    Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
5.    Meet with the Executive Chef, Executive Sous Chef, and Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
6.    Opening shift-ensures all scheduled staff shows up for scheduled time of work and unlocks secured areas (i.e. reach and walk ins), secure keys according to procedures.
7.    Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
8.    Prepare all menu items following recipes and yield guides, according to departmental standards.
9.    Inform Chefs of any foreseeable shortages before items run out.
10.   Minimize waste and maintain controls to attain forecasted food cost.
11.   Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.
12.   Responsible for the production, preparation, and presentation of all food items to ensure highest quality at all times.
13.   Set and train and promote department Standards of Excellence.
14.   Conduct administrative work as required.
15.   Perform other functions as required and directed
 
Qualifications:
To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
Education:   High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.
 
License/Certification: ServSafe and Hygiene License
 
Experience: Should have a minimum of 1-2 years of experience as Sous Chef in hotels with similar luxury style and standards.
 
Basic Expectations: Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. 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, banquet and pastry staff. Assist in training, planning, directing 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 Spanish 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 to20-30 pounds, and occasionally lift and/or move up to 50 pounds.
 
Standards of Conduct:
The high ethical standards of The Hay-Adams must be upheld by all members of the company.  The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable.  We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.
$67,000 - $69,000 a year

The actual base pay offered is determined by several variables, including, as appropriate, the applicant's qualifications for the position, years of relevant experience, distinctive skills, level of education attained, certifications or other professional licenses held.  Base pay is one component of B. F. Saul Company & Affiliates total compensation package, which also includes access to or eligibility for healthcare benefits, a 401(k) plan, short-term and long-term disability coverage, basic life insurance, bonus plans and more 

The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.

Equal Opportunity Employer/Veterans/Disabled

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