Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $65,000.00
Benefits
competitive salary
Medical
Dental
Vision Insurance
Paid Time Off
401(k) with Company Match
IHG Employee Room Rate Discounts Worldwide
complimentary parking
Complimentary employee meals
professional development and advancement opportunities
Team member recognition programs
Job Description
InterContinental Minneapolis - St. Paul Airport is a prestigious luxury hotel recognized for its commitment to excellence and superior hospitality services. Situated conveniently near the Minneapolis - St. Paul International Airport, the hotel caters to both business and leisure travelers seeking comfort, style, and a unique guest experience. As part of the globally respected InterContinental Hotels Group (IHG), this property offers upscale accommodations, multiple dining options, and comprehensive event and meeting facilities. The hotel emphasizes creating memorable experiences by blending attentive service with sophisticated ambiance across all its offerings, including culinary operations.
The role of Pastry Chef at InterContinental Minneapolis - St. Paul Airport is an exciting and dynamic leadership opportunity within the culinary department. Reporting to the Executive Chef, the Pastry Chef is entrusted with managing all pastry and baking functions across the hotel, including producing high-quality desserts, breads, pastries, cakes, specialty confections, and banquet pastries. This position is full-time and exempt, offering a compensation package of up to $65,000 plus bonus incentives. The Pastry Chef will lead a dedicated pastry team, ensuring consistent creativity and excellence in every culinary creation. This individual oversees recipe development, food cost control, inventory management, and compliance with food safety standards, maintaining the hotel's reputation for excellence.
The role demands innovation and attention to detail as the Pastry Chef crafts seasonal dessert menus and specialty pastries that reflect current culinary trends while meeting guest preferences. Responsibilities span across supporting multiple food and beverage outlets within the hotel, accommodating banquet events, meetings, and special occasions. The Pastry Chef plays a key part in coordinating production schedules to meet service demands efficiently and to deliver products with impeccable presentation and taste.
Maintaining a safe, clean, and well-organized pastry kitchen is crucial, as is leading the pastry team to work cohesively within a fast-paced, luxury hospitality environment. This role also offers the chance to collaborate closely with Food & Beverage leadership and the Executive Chef on various menus, promotions, and events, allowing the chef to influence overarching culinary strategies and guest experiences. The hotel fosters a culture of professional growth, providing opportunities for development and advancement for team members dedicated to hospitality excellence.
Overall, the Pastry Chef position at InterContinental Minneapolis - St. Paul Airport is ideal for a seasoned pastry professional passionate about high-end culinary art who can thrive in an energetic setting while leading a team to surpass guest expectations. The hotel’s dedication to quality, innovation, and a positive work environment makes it an excellent place for culinary experts looking to make a meaningful impact within a globally recognized hospitality brand.
The role of Pastry Chef at InterContinental Minneapolis - St. Paul Airport is an exciting and dynamic leadership opportunity within the culinary department. Reporting to the Executive Chef, the Pastry Chef is entrusted with managing all pastry and baking functions across the hotel, including producing high-quality desserts, breads, pastries, cakes, specialty confections, and banquet pastries. This position is full-time and exempt, offering a compensation package of up to $65,000 plus bonus incentives. The Pastry Chef will lead a dedicated pastry team, ensuring consistent creativity and excellence in every culinary creation. This individual oversees recipe development, food cost control, inventory management, and compliance with food safety standards, maintaining the hotel's reputation for excellence.
The role demands innovation and attention to detail as the Pastry Chef crafts seasonal dessert menus and specialty pastries that reflect current culinary trends while meeting guest preferences. Responsibilities span across supporting multiple food and beverage outlets within the hotel, accommodating banquet events, meetings, and special occasions. The Pastry Chef plays a key part in coordinating production schedules to meet service demands efficiently and to deliver products with impeccable presentation and taste.
Maintaining a safe, clean, and well-organized pastry kitchen is crucial, as is leading the pastry team to work cohesively within a fast-paced, luxury hospitality environment. This role also offers the chance to collaborate closely with Food & Beverage leadership and the Executive Chef on various menus, promotions, and events, allowing the chef to influence overarching culinary strategies and guest experiences. The hotel fosters a culture of professional growth, providing opportunities for development and advancement for team members dedicated to hospitality excellence.
Overall, the Pastry Chef position at InterContinental Minneapolis - St. Paul Airport is ideal for a seasoned pastry professional passionate about high-end culinary art who can thrive in an energetic setting while leading a team to surpass guest expectations. The hotel’s dedication to quality, innovation, and a positive work environment makes it an excellent place for culinary experts looking to make a meaningful impact within a globally recognized hospitality brand.
Job Requirements
- Ability to stand and walk for extended periods
- frequently lift and carry up to 50 pounds
- ability to bend, stoop, reach, push, and pull throughout the shift
- comfortable working in hot, cold, and humid kitchen environments
- manual dexterity required for decorating, baking, and pastry preparation
- flexible schedule including mornings, evenings, weekends, holidays, and special events
- ability to work in a fast-paced luxury hotel kitchen with multiple food and beverage outlets
- frequent interaction with culinary, banquet, restaurant, and hotel leadership teams
Job Qualifications
- Minimum of 3-5 years of pastry leadership experience in an upscale hotel, resort, restaurant, or bakery
- culinary or pastry arts degree preferred
- strong knowledge of classical and contemporary pastry techniques
- experience with artisan breads, laminated doughs, chocolate work, sugar work, plated desserts, and specialty cakes preferred
- strong organizational and time management skills
- excellent leadership and team-building abilities
- knowledge of food costing, inventory management, and labor management
- ability to thrive in a fast-paced, high-volume environment
- excellent communication and interpersonal skills
- food safety manager certification (ServSafe or equivalent) preferred or required within a specified timeframe
Job Duties
- Lead the daily operations of the pastry department
- create innovative dessert menus, seasonal offerings, and specialty pastries that reflect current culinary trends and guest preferences
- prepare and oversee production of breads, breakfast pastries, cakes, cookies, plated desserts, wedding cakes, and specialty confections
- ensure consistent quality, presentation, taste, and portion control for all pastry items
- coordinate pastry production for restaurant service, room service, executive lounge, banquets, catering, and special events
- develop standardized recipes and maintain recipe documentation
- monitor inventory levels and order pastry ingredients and supplies while minimizing waste
- control food costs, labor costs, and departmental expenses within budget
- create production schedules to ensure timely completion of all pastry items
- maintain compliance with all health department regulations, food safety standards, and HACCP guidelines
- ensure proper sanitation, cleanliness, and organization of pastry work areas and equipment
- collaborate with the Executive Chef and Food & Beverage leadership on menus, promotions, holiday offerings, and special events
- maintain a safe working environment by following all company safety procedures
- participate in hotel-wide initiatives and support other culinary operations as business demands require
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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