Compensation: Up to $65,000 plus bonus

Pastry Chef

Department: Culinary
Reports To: Executive Chef
Status: Full-Time, Exempt

Position Summary

The Pastry Chef is responsible for leading all aspects of the hotel's pastry and baking operations, ensuring the highest standards of quality, presentation, creativity, and food safety. This role oversees the production of desserts, breads, pastries, cakes, specialty confections, and banquet pastries while maintaining InterContinental's commitment to exceptional guest experiences. The Pastry Chef manages pastry team members, controls food costs, develops seasonal menus, and supports all hotel food and beverage outlets, banquets, meetings, and special events.

Essential Job Functions

• 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.

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.

Physical 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.

Work Environment

• Flexible schedule including mornings, evenings, weekends, holidays, and special events.
• Fast-paced luxury hotel kitchen with multiple food and beverage outlets.
• Frequent interaction with culinary, banquet, restaurant, and hotel leadership teams.

What We Offer

• Competitive salary
• Medical, Dental, and 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

InterContinental Minneapolis – St. Paul Airport is an Equal Opportunity Employer committed to fostering an inclusive workplace where every team member is respected, valued, and empowered to deliver exceptional hospitality.