Pastry Cook III - The Little Nell - Winter

The Little Nell•Aspen, CO

7d•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 offers opportunities to develop skills in knife work, buffet and banquet service, in-room dining, à la carte service, menu planning, ice creams and sorbets, bread baking, chocolate work, and pastry presentation. The position supports daily pastry production and service, including preparing recipes, maintaining mise en place, assisting with plating, and keeping the station clean and organized. It also helps ensure kitchen supplies and food deliveries are properly organized and rotated, and may assist other departments as business volumes and staffing levels require. The position reports to the Pastry Chef.

Requirements

2–3 years of experience in pastry work.
Ability to read recipes and follow instructions.
Knowledge of baking, broiling, grilling, sautéing, roasting, blanching, and other cooking techniques.
Knowledge of food handling, safety, and restaurant guidelines.
Knowledge of simple sauces and dressings.
Excellent time-management skills.
Strong attention to precision and detail to ensure consistency and high-quality presentation of pastries and desserts.
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.
Proficient written and verbal English communication skills.
Ability to reach, crouch, kneel, stand, walk, or remain on feet for extended periods.
Ability to work for extended periods in wet, hot, and humid conditions and 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.
Apply basic pastry techniques, including standard mixing procedures, baking times and temperatures, sanitation, and proper handling of mise en place.
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 demand.
Assist team members with organizing kitchen items, including dry goods, equipment, storage containers, and cleaning supplies, and with proper rotation and organization of food deliveries.
Perform other duties as assigned.