Pastry Cook

Hotel Leveque; Des Moines (IA); On-site; USD 30,000 - 50,000; Full time

Job summary

Hotel Leveque in Des Moines is seeking a dedicated Pastry Chef to enhance the culinary offerings with exceptional baked goods and desserts. The role involves preparing, presenting, and managing high-quality pastries, while ensuring food safety and collaborating with the culinary team.

Applicants should have at least 1 year of culinary experience and a high school diploma. Good communication skills and the ability to maintain a clean kitchen are essential.

Qualifications

• 1+ years of culinary experience required.
• High School diploma or education certificate necessary.
• Good verbal and written communication skills.

Responsibilities

• Produce high-quality pastries maintaining standards.
• Follow food safety and sanitation guidelines.
• Plan and initiate daily pastry production.
• Maintain a clean and organized kitchen.

Skills

Culinary experience

Food safety and sanitation

Creativity in dessert presentation

Inventory management

Education

High School diploma or equivalency

Tools

Mixers

Ovens

Food processors

Job description

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

• 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.

Experience & Education

• 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 throughout the workday
• Lift, lower, push, pull, and maneuver up to 50 pounds occasionally