Senior Pastry Chef

1 week ago

Aspen Colorado, United States The Little Nell Full time
Job Overview

Position Summary

The Senior Pastry Chef will be responsible for overseeing all aspects of the pastry and baking operations, working closely with the Pastry Chef and management team to ensure high-quality dessert offerings.

This role requires a comprehensive understanding of various pastry techniques, including but not limited to, advanced knife skills, banquet and buffet service, in-room dining preparation, a la carte service, menu development, and the creation of ice creams and sorbets. The candidate will also engage in bread baking, chocolate artistry, and dessert presentation.


Key Responsibilities
  • Ensure the dessert station is prepared and organized according to the Chef's standards.
  • Execute all recipes with minimal supervision, ensuring consistency and quality for daily service.
  • Possess a solid understanding of pastry processes, including mixing methods, baking durations, temperature control, sanitation practices, and mise en place management.
  • Collaborate with the Pastry Chef, Banquet Chef, and Restaurant Chef in the plating of desserts.
  • Plate desserts as per customer orders, maintaining high presentation standards.
  • Maintain cleanliness and organization of the workstation throughout the shift.
  • Complete the daily production list by the end of the shift.
  • Ensure the workstation is cleaned and organized at the conclusion of each shift.
  • Communicate guest feedback and concerns to management promptly.
  • Adhere to grooming standards as outlined in the employee handbook.
  • Punctually report for scheduled shifts.
  • Follow all policies and procedures established by the Food and Beverage Department and the organization.
  • Familiarize oneself with hotel safety protocols and assist in emergency procedures as directed.
  • Complete assigned tasks and projects from management and support other departments as needed.
  • Assist in the organization of kitchen supplies, including dry goods, equipment, storage, cleaning supplies, and ensure proper food rotation and organization of deliveries.

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