Banquet Pastry Cook II - Limelight Boulder

Limelight Hotels•Boulder, CO

9d•Onsite

About The Position

The Pastry Cook II prepares all pastry and baked goods for the pastry department, receiving guidance from the Executive Chef and culinary management team. This role offers opportunities to gain and advance knowledge in areas such as knife skills, buffet and banquet service, In Room Dining service, ala carte service, menu planning, ice creams and sorbets, bread baking, chocolate work, and plate design and presentation. This position reports to the Kitchen Manager. The pay range for this position is $22.00 to $26.40 per hour, with actual pay dependent on budget and experience. Applications will be accepted until August 16, 2026.

Requirements

Minimum of 2 years’ experience as a pastry cook in a luxury hotel or fine dining environment is highly preferred
Proficient written and verbal communication English skills, Spanish a plus
Knowledge of pastry functions such as standard mixing procedures, baking time and temperatures, sanitation and proper handling of mise en place
Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
Knowledge of food handling, safety and other restaurant guidelines
Knowledge of simple sauce and dressing
Experience in guest facing roles
Excellent time management skills
Ability to work under stressful circumstances
Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
Ability to engage with customers in a positive and helpful manner
Ability to work in collaboration with others to achieve team goals
Ability to read recipes and follow instructions

Nice To Haves

Culinary Certificate or Associate Degree in Pastry Arts preferred

Responsibilities

Maintains dessert station mise en place and production sheets according to Chef specifications
Prepares all recipes with no supervision as required for daily service
Supervises other pastry cooks in their preparation of all recipes and job functions
Assist Executive Chef, Banquet Chef and Restaurant Chef in plating
Plates desserts to order according to service standards
Maintains station cleanliness during shift
Completes daily production list by shift end
Cleans station at shift end
Ability to act as role model in absence of Chef or Supervisor
Use proper communication when dealing with internal issues or concerns
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
Other duties as assigned