Pastry Chef de Partie - High-Volume Resort Kitchen Lead

Auberge Resorts LLC; Aspen (CO); Presencial; USD 36.000 - 39.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Paid time off

Medical, Dental and Vision plans

401(k) with employer contribution

Employee stay discounts

Descripción de la vacante

Auberge Resorts Aspen Inc. is hiring a Pastry Chef de Partie to manage a section of the pastry kitchen in a fast-paced, high-volume resort setting. You will ensure quality, presentation, and efficiency while collaborating across departments and supporting seasonal menu development.

You will oversee daily production, train new team members, maintain inventory, and uphold sanitation and safety standards. The role offers opportunities to mentor teammates and adapt to pastry, pantry, and banquet

Formación

• Minimum of 1+ years of professional pastry experience required; 3+ years of experience in a high-volume resort or upscale culinary environment is highly preferred.
• A solid foundational understanding of savory kitchen operations (such as pantry, sauté, and grill) to assist cross-departmentally when required.
• Proven ability to thrive and maintain accuracy under pressure in a fast-paced, high-volume setting.
• Strong communication skills with a natural inclination toward teaching, mentoring, and supporting teammates

Responsabilidades

• Production & Stations: Oversee the high-volume production of all pastry mise en place, ensuring products are properly organized, stored, and rotated according to FIFO and resort guidelines.
• Kitchen Flexibility: Work independently across various kitchen stations, seamlessly adapting to support pastry, pantry, and banquet operations based on fluctuating business volumes.

Conocimientos

Pastry experience

High-volume resort

Cross-functional knowledge

Adaptability

Leadership

Descripción del empleo

Auberge Resorts Aspen Inc. is hiring a Pastry Chef de Partie to manage a section of the pastry kitchen in a fast-paced, high-volume resort setting. You will ensure quality, presentation, and efficiency while collaborating across departments and supporting seasonal menu development.

You will oversee daily production, train new team members, maintain inventory, and uphold sanitation and safety standards. The role offers opportunities to mentor teammates and adapt to pastry, pantry, and banquet