Pastry Cook 1-3 - $24 - $28/hour at Salamander Hospitality, Llc

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

28.0

Posted On

08 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Quality Control, Pastry Production, Recipe Execution, Mise En Place, Food Safety, Equipment Operation, Sanitation, Communication, Teamwork, Attention To Detail, Time Management, Problem Solving, Adaptability, Professional Appearance, Safety Procedures, Mathematical Calculations

Industry

Hospitality

Description

POSITION OBJECTIVE We are seeking passionate and driven culinarians who aspire to excellence within a luxury hotel environment. This role offers hands-on experience alongside Pastry Chef Sara Figueiredo, with exposure to a multi-operational pastry program and daily production across multiple departments. We are committed to developing talent through mentorship, cross-functional learning, and clear pathways for career advancement. ESSENTIAL JOB FUNCTIONS * Demonstrate a commitment to quality by consistently tasting and evaluating all products prior to service. * Plan, prepare, and execute pastry production to support all outlets, ensuring consistent quality and presentation. * Accurately follow established recipes, techniques, and plating standards to meet hotel specifications. * Complete all mise en place to the satisfaction of the Pastry Chef. * Maintain an organized, clean, and efficient workstation in accordance with culinary and hotel standards. * Properly label, date, rotate, and store products to ensure freshness and food safety. * Operate, clean, and maintain kitchen equipment safely and effectively. * Adhere strictly to all state health regulations, sanitation guidelines, and hotel policies. * Follow all established kitchen processes and procedures. * Communicate effectively and professionally with internal teams, including stewarding and service teams. * Work collaboratively to foster a positive, respectful, and team-oriented kitchen culture. * Execute duties with attention to detail, efficiency, and consistency in a fast-paced environment. * Prioritize and organize tasks to meet production schedules and service deadlines. * Remain calm under pressure, using sound judgment to resolve challenges as they arise. * Manage multiple tasks simultaneously while maintaining a high level of professionalism. * Adjust recipes and production quantities as needed to meet operational demands * Execute production schedules efficiently to meet service, banquet, and display timelines. * Uphold a professional appearance and demeanor consistent with luxury hospitality standards. * Follow all workplace safety procedures, including proper lifting techniques and equipment usage. * Adapt to varying production needs, including early mornings, holidays, high-volume service periods and cross training EDUCATION/EXPERIENCE * High school diploma or equivalent; vocational or culinary training preferred. * Minimum of one (1) year of experience in a professional culinary environment; pastry experience preferred. * Culinary degree or formal culinary education preferred. * Ability to communicate effectively in English with guests, colleagues, and management. * Ability to perform basic mathematical calculations related to recipe execution and production. REQUIREMENTS * Maintain a warm and friendly demeanor at all times. * Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. * Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. * Must be able to multitask and prioritize departmental functions to meet deadlines. * Approach allencounterswith guests and employees in an attentive, friendly,courteousand service-oriented manner. * Attend allhotelrequired meetings andtrainings. * Maintain regular attendance in compliance with Salamander Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel. * Maintainhigh standardsof personal appearance and grooming, which includes wearing the proper uniform and nametag. * Comply withSalamander Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations. * Maximize efforts towards productivity,identifyproblemareasandassistin implementing solutions. * Must be effective in handling problems, including anticipating, preventing,identifyingand solvingproblemsas necessary. * Must be able tomaintainconfidentiality of information. * Must be able to show initiative, including anticipating operational needs. * Perform other duties as requested by management. PHYSICAL DEMANDS * Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods. * Must be able to stand and walk for the majority of an 8-hour shift or longer. * Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. * Manual dexterityrequiredto handle knives, pots, pans, cutting tools, andoperatekitchen equipment (slicers, mixers,blenders, etc.). * Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation,safetyand sanitation practices. * Musthave sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. * Ability to lift and carry up to 50lbsregularly and push or pull carts and equipment up to 150lbsoccasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing,listeningand hearing ability and visual acuity. WORK ENVIRONMENT * Energetic environment where multiple tasks are being performed at the same time. * Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. * Timeliness for attendance as shiftsfocuson morning service catering to the breakfast and lunch periods as well as weekends, and holidays to meet the operational needs of the outlet and resort. RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: * Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. * The job description provides a general summary of theposition howeverit is not all inclusive. I know of nolimitations thatwould prevent me from performing these functions with or without accommodation.I furtherunderstand that it is my responsibility to inform my supervisor at any time that I am unable to perform thesefunctions. * Job duties, tasks, workhoursand work requirements may be changed at anytime. * Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures,rules,and regulations ofAspen Meadows Resort. * I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Responsibilities

The role involves planning, preparing, and executing pastry production across multiple outlets while consistently tasting and evaluating all products prior to service to ensure quality and presentation standards are met. Essential functions include maintaining an organized, clean workstation, properly storing products, operating equipment safely, and adhering strictly to health regulations and hotel policies.