Pastry Cook

Pastry Chef

Pastry chefs are essential to delivering a memorable guest dining experience through exceptional desserts, baked goods, and pastry presentations. Working under the guidance of the executive chef, pastry chefs are responsible for preparing and presenting high-quality pastries, breads, desserts, and specialty baked items that enhance the hotel's culinary offerings. The primary role of a pastry chef is to consistently produce visually appealing and delicious products while maintaining food safety standards, managing production timelines, and contributing to a creative and efficient kitchen environment.

What you'll be doing:

• Prepare a variety of pastries, desserts, breads, cakes, cookies, and specialty baked goods by following recipes, production schedules, and presentation standards.
• Consistently produce high-quality products while maintaining portion control, appearance, flavor, and freshness standards.
• Follow all food safety and sanitation guidelines, including proper labeling, product rotation, storage, and temperature controls.
• Plan and initiate daily pastry production based on forecasted demand, banquet needs, restaurant service, and special events.
• Properly store and handle all ingredients and finished products to maintain quality and minimize waste.
• Assist with inventory management, ingredient ordering, and food cost controls within the pastry department.
• Operate and maintain pastry and baking equipment such as mixers, ovens, proofers, sheeters, food processors, scales, and decorating tools.
• Decorate and present pastries and desserts with creativity and attention to detail, ensuring an exceptional guest experience.
• Maintain a clean, organized, and sanitary pastry kitchen and workstation at all times.
• Collaborate with culinary team members to develop seasonal menus, specialty desserts, and new pastry offerings.
• Contribute as a team member by reporting to work as scheduled, continuously refining skills and techniques, and supporting the development of fellow team members.
• Always maintain professionalism consistent with hotel brand and company expectations.
• Perform other job-related duties as assigned by supervisor.

Requirements:

• 1+ years of culinary experience
• High school diploma or equivalency education certificate required

Communication:

• Good verbal and written communication skills
• Must be able to speak, read, and write in primary language used in the workplace

Physical:

• 8+ hours per day; stand and walk frequently throughout the workday
• Reach, bend, stoop, and pivot frequently through workday
• Lift, lower, push, pull, and maneuver up to 50 pounds occasionally

Hotel Fort Des Moines, Curio Collection by Hilton

1000 Walnut Street

Des Moines, IA 50309

Hotel with 290 rooms

Managed by First Hospitality 2 locations

First Hospitality