Pastry Chef: Alpine Luxury Resort

Auberge Collection; Telluride (CO); On-site; USD 29,000 - 32,000; Full time

Job summary

Madeline Hotel & Residences, Auberge Collection, Telluride, CO, is seeking a Pastry Cook I, II or III for full-time, year-round employment. The role offers a compensation range of $21.00–$23.00 per hour based on experience, with Auberge Resorts Collection providing a competitive package.

As a Culinary Artisan, you will join our kitchen brigade, crafting pastries and desserts with precision. Prior pastry focus and formal culinary training are required, along with one year at Cook II/III level.

Qualifications

• Formal training or education in culinary arts, with a focus on pastry and baking techniques.
• One year Cook III level or previous Cook II experience.
• Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques.

Responsibilities

• Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant.
• Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day.
• Prepare determined mise en place for the day.
• Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage.
• Assists in supervision and/or training of other cooks.
• Keeps work area clean at all times and adheres to all standards of health, safety, hygiene and sanitation.
• Reporting of suspicious persons in the kitchen.
• Organize outlet orders and needs.

Skills

Pastry techniques

Dough preparation

Decorating techniques

Education

Formal culinary training

Job description

Madeline Hotel & Residences, Auberge Collection, Telluride, CO, is seeking a Pastry Cook I, II or III for full-time, year-round employment. The role offers a compensation range of $21.00–$23.00 per hour based on experience, with Auberge Resorts Collection providing a competitive package.

As a Culinary Artisan, you will join our kitchen brigade, crafting pastries and desserts with precision. Prior pastry focus and formal culinary training are required, along with one year at Cook II/III level.