Pastry Cook III - The Little Nell - Winter

Aspen Skiing Company•Aspen, CO

4h•Onsite

About The Position

The Pastry Cook III works across all areas of the pastry and bake shop, receiving guidance from the Pastry Chef and management team. The role provides opportunities to develop and advance pastry skills, including knife skills, buffet and banquet service, In Room Dining and à la carte service, menu planning, ice creams and sorbets, bread baking, chocolate work, and plate design and presentation. This position reports to the Pastry Chef. The role is a full-time seasonal position for Winter 2026–27 at The Little Nell in Aspen. Applications are accepted until November 22, 2026. The budgeted pay rate is $23.00 per hour, with compensation listed as up to $23.00 hourly.

Requirements

2–3 years of experience in pastry work.
Knowledge of basic pastry functions, including standard mixing procedures, baking times and temperatures, sanitation, and proper handling of mise en place.
Proficient written and verbal English communication skills.
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.
Excellent time-management skills.
Strong precision and attention to detail to ensure consistent, high-quality pastry and dessert presentation.
Ability to work under stressful circumstances.
Ability to adapt quickly to changes in processes, customer flow, environments, and tasks.
Ability to engage with customers in a positive and helpful manner.
Ability to collaborate with others to achieve team goals.
Ability to read recipes and follow instructions.
Ability to reach, crouch, kneel, stand, walk, or remain on one's feet for extended periods.
Ability to work for extended periods in wet, hot, and humid conditions and to walk on slippery and uneven surfaces.
Ability to 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 staffing levels require.
Assist team members with organizing kitchen items, including dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries; ensure proper rotation and organization of deliveries.
Perform other duties as assigned.