Pastry Cook III

Found in: Resume Library US A2 - 1 week ago

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

Summary 

The Pastry Cook III will work in all areas of the pastry and bake shop environment and receive guidance from the Pastry Chef and management team. Knowledge and experience will be gained and advanced in areas such as knife skills; buffet and banquet service; In Room Dining service; ala carte service; menu planning; ice creams and sorbets; buffet and banquet service; bread baking; chocolate work; plate design and presentation and other aspects of the patisserie field. Shift hours and schedules will vary throughout the work week.

Job Posting Deadline 

Applications for this position will be accepted until May 15, 2024 for the Summer 2024 Season. 

Essential Job Functions

•   Maintains dessert station mise en place according to Chef’s specifications

•   Prepares all recipes under minimal supervision as required for daily service

•   Basic knowledge of pastry functions such as standard mixing procedures, baking time and temperatures, sanitation and proper handling of mise en place

•   Assist Pastry Chef, Banquet Chef and Restaurant Chef in plating

•   Plates desserts to order

•   Maintains station cleanliness during shift

•   Completes daily production list by shift end

•   Cleans station at shift end

•   Make Manager aware of guests’ comments and complaints

•   Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook

•   Report to shift on time

•   Comply with all policies and procedures for the Food and Beverage Department, The Little Nell, and Aspen One

•   Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management

•   Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand

•   Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries

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