Pastry Chef

Makeready LLC•Portland, OR

3h•Onsite

About The Position

The Heathman Hotel is where Portland’s cultural legacy meets timeless hospitality. Since 1927, it has stood as a gathering place for artists, writers, performers, and travelers drawn to the creative spirit of the city. Rooted in history yet thoughtfully evolved for the modern guest, The Heathman blends classic elegance with contemporary comfort in the heart of downtown Portland. The Pastry Chef is responsible for preparing and presenting high-quality pastries, baked goods, desserts, and confections that support the property’s culinary vision and guest experience. This position works closely with the Executive Chef and culinary leadership team to execute established recipes, develop seasonal offerings, maintain product consistency, and ensure all pastry items meet quality, presentation, sanitation, and cost standards. The Pastry Chef brings creativity, precision, and a passion for pastry arts while supporting the efficient operation of the kitchen.

Requirements

Previous experience as a Pastry Chef, Pastry Cook, Baker, or in a comparable pastry-focused culinary role required; Pastry Chef experience highly preferred.
Strong knowledge of baking methods, pastry techniques, recipe execution, and dessert presentation.
Creative and innovative approach to developing pastries, desserts, and seasonal offerings.
Genuine passion for pastry, baking, chocolate, and confectionery.
Strong attention to detail with a commitment to consistency, quality, and presentation.
Ability to follow established recipes while also contributing new ideas and creative concepts.
Knowledge of ingredient handling, food safety, sanitation, and proper storage practices.
Ability to organize production, manage multiple priorities, and work effectively in a fast-paced kitchen.
Basic understanding of inventory, purchasing, food cost, and budget management.
Strong communication, collaboration, and time-management skills.
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on business needs.

Nice To Haves

Culinary or pastry arts degree, certification, or formal training preferred.

Responsibilities

Support the Executive Chef in the daily preparation and execution of pastry, bakery, and dessert offerings.
Prepare ingredients and operate baking, mixing, cooking, and other kitchen equipment safely and effectively.
Produce pastries, breads, baked goods, desserts, and confections according to established recipes and presentation standards.
Develop and test new recipes for seasonal menus, special events, holidays, and property programming.
Decorate and finish pastries and desserts to ensure an attractive, consistent, and tasteful presentation.
Maintain quality, flavor, portion, and presentation standards across all pastry items.
Plan production schedules and organize daily preparation based on business levels, events, and operational needs.
Monitor ingredient levels and order supplies, products, and equipment as needed while remaining within established budgets.
Manage inventory, minimize waste, and support food-cost and portion-control initiatives.
Properly label, date, store, and rotate ingredients and finished products.
Maintain clean, organized, and sanitary pastry and production areas.
Follow all food safety, sanitation, health, and workplace safety requirements.
Inspect ingredients and finished products to ensure freshness, quality, and compliance with established standards.
Collaborate with culinary, banquet, catering, and Food + Beverage leaders to support menus, events, and special requests.
Assist with training and mentoring culinary team members in pastry preparation, techniques, and presentation standards.
Communicate equipment, supply, quality, or operational concerns to culinary leadership.
Perform additional culinary duties and assignments as needed.