Pastry Cook III - The Little Nell - Winter

The Little Nell•Aspen, CO

3h•Onsite

About The Position

The Pastry Cook III works in all areas of the pastry and bake shop under the guidance of the Pastry Chef and management team. The role provides opportunities to develop and advance knowledge and experience in knife skills, buffet and banquet service, in-room dining, à la carte service, menu planning, ice creams and sorbets, bread baking, chocolate work, plate design and presentation, and other aspects of pastry arts. This position reports to the Pastry Chef. The role is seasonal and full-time. Applications will be accepted until November 22, 2026.

Requirements

Required: 2–3 years of experience in pastry work.
Ability to read recipes and follow instructions.
Knowledge of standard mixing procedures, baking times and temperatures, sanitation, and proper handling of mise en place.
Knowledge of cooking techniques including baking, broiling, grilling, sautéing, roasting, and blanching.
Knowledge of food handling, safety, and other restaurant guidelines.
Knowledge of simple sauces and dressings.
Proficient written and verbal communication skills in English.
Excellent time-management skills and strong attention to precision and detail.
Ability to work under stressful circumstances and adapt quickly to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers positively and helpfully and collaborate with others to achieve team goals.
Ability to reach, crouch, kneel, stand, walk, or be on one’s feet for extended periods; regularly work in wet, hot, and humid conditions and on slippery or uneven surfaces; and occasionally lift, push, or pull up to 50 pounds, individually or with assistance.

Nice To Haves

Culinary Certificate or Associate Degree in Pastry Arts preferred.
At least one year of experience as a pastry cook in a luxury hotel or fine-dining environment is highly preferred.
Spanish language skills are a plus.

Responsibilities

Maintain dessert-station mise en place according to the Chef’s specifications.
Prepare recipes under supervision as required for daily service.
Assist the Pastry Chef, Banquet Chef, and Restaurant Chef with plating.
Maintain station cleanliness during the shift and clean the station at shift end.
Complete the daily production list by the end of the shift.
Complete tasks and projects delegated by the manager, and assist other departments as business volumes and staff levels demand.
Assist team members with organizing kitchen items, including dry goods, kitchen equipment, storage containers, and cleaning supplies, and with proper rotation and organization of food deliveries.
Perform other duties as assigned.