Pastry Cook

Who We Are

Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve.

The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor-City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch-point. Featuring an inviting ground-floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmers and other edible sundry purveyors to deliver and authentic Detroit experience.

Aparium, which was founded in 2011, was driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets.

Who You Are

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. You delight in the smiles you share and the positive experiences that you create. You feel comfortable when things get busy, and you must make smart, in-the-moment decisions, as it is just natural for you to do so. Above all, it is your mission to spread joy to all you encounter when ensuring kitchen is tight and spotless clean.

You are energized through your own self-awareness to ensure we collectively collaborate to have a spotless Kitchen.

The Role

• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Create new and exciting desserts to renew our menus and engage the interest of customers
• Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Maintain a lean and orderly cooking station and adhere to health and safety standards
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate pastry assistants and bakers to work more efficiently
• Identify staffing needs and help recruit and train personnel

What You Will Do

Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes

Create new and exciting desserts to renew our menus and engage the interest of customers

Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

Check quality of material and condition of equipment and devices used for cooking

Guide and motivate pastry assistants and bakers to work more efficiently

Identify staffing needs and help recruit and train personnel

What You Will Need

• Passion for culinary arts, experience in a range of cuisines
• Minimum of two (2) years’ experience as a mid-level cook or higher, with at least of four (4) year's experience working in a free-standing or hotel restaurant kitchen
• Proven experience as Pastry Cook, baker or relevant role
• Great attention to detail and creativity
• ServeSafe Certification
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
• Certificate in culinary arts, pastry-making, baking or relevant field