Jobs at Hotel Fort Des Moines, Curio Collection by Hilton

• Front Desk Agent (Guest Services)

  the smiling face of hospitality...front and center

  Guest Service Representatives are often the first in-person contact for hotel guests and support the realized and unrealized needs of guests throughout the hospitality experience.  Serving as a brand liaison, Guest Service Representatives are engaging, attentive, service-oriented, and take a creative approach to problem solving.  The primary responsibility of a Guest Service Representative is to deliver and exceed guest expectations, execute brand service standards, resolve challenges, and maintain excellent communication with guests, peers, and supervisors.

• Line Cook (Chefs/Kitchen)

  Line cooks are essential to delivering a high-quality, consistent guest dining experience.  Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations.  The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.

• Sous Chef (Chefs/Kitchen)

  The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel.  This position should be filled by someone who has the intention of becoming an executive chef, as their next role.

• Front Desk Manager (Guest Services)

  Lead the Pack as a Front Desk Manager - Immediate Benefits & Growth Opportunities!

  The Guest Service Manager leads the hotel’s front desk and guest services team.  Guest Service Managers must be strong problem-solvers with an unwavering focus on guest satisfaction throughout the hospitality experience.  As the team leader, Guest Service Managers must ensure adequate staffing, promote hotel brand standards, train and coach team members, and model expected behavior.  The primary responsibilities of a Guest Service Manager include attracting and retaining top talent on the guest services team, resolving guest challenges, modeling and executing hotel brand service standards, exceeding guest expectations, and maintaining excellent communication with guests, team members, supervisors, and other hotel department teams.

• Pastry Cook (Chefs/Kitchen)

  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.

• 2nd shift Maintenance Engineer (Sunday - Thursday 2:30pm-11pm) (Engineering/Maintenance)

  Start a new career with us!

  This is an entry level position. No experience required... Motivation, willingness to learn and good work ethic is all that is required!

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