JOB DESCRIPTION
Position Title:
Pastry Chef
Location:
Hotel Jerome
Department:
Culinary
FLSA Status:
Exempt
Reports To:
Executive Chef
Revised Date:
August 11, 2014
SUMMARY
Develop, plan, prepare, set up and provide high quality baking and pastry service in all areas of production for menu
items and specials in designated outlets on and off property. Directs, trains and supervises the performance of
pastry staff. Maintains organization, cleanliness and sanitation of all food related work areas and equipment.
ESSENTIAL FUNCTIONS
1. Maintain and strictly abide by state sanitation/health regulations and resort requirements. I.E.,
KEEP YOUR KITCHEN CLEAN!
2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as
intended, safely and properly.
3. Maintain complete knowledge of and comply with all departmental/resort policies and procedures.
4. Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information
pertinent to job performance.
5. Develop all menus for pastry and bakery operations in all outlets, including amenity programs.
6. Prioritize all mise en place and tasks and ensure they are completed in a timely and correct fashion.
7. Ensure that Prep staff completes functions in a timely fashion for the required service.
8. Complete opening duties:
a. Set up work station with proper tools, mise en place and equipment according to kitchen standards, as
necessary.
b. Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that
everything complies with kitchen standards.
c. Check production schedule and daily pars. Ensure that daily production is organized, prioritized and on
track.
d. Inform Chef of any items /supplies needed for the day’s tasks as necessary.
e. Restock dry goods, fresh products, cooking supplies in the appropriate areas as per need.
f. Ensure that all orders are properly received, inspected and put away in an orderly and timely manner.
9. Inspect and maintain the cleanliness and organization of pastry kitchen and all workstations. Rectify any
deficiencies.
10. Check P.O.S. terminals and ensure that ALL printers have paper and are in working order.
11. Inform Chef and/or Front of the House manager and service staff of any shortages or 86’d items affecting the
restaurant menu(s). Keep Front of House abreast of quantities of any specials or items that may run out
BEFORE they run out.
12. Assist Pastry Cooks whenever necessary to ensure the highest quality items are reaching our guests.
13. Assistance should be given BEFORE a situation becomes critical.
14. Develop, organize and maintain production via prep lists and/or production lists. Maintain proper storage of all
products as specified by Health Department, and Executive Chef and resort requirements.
15. Direct and assist stewards in order to make clean-up efficient.
16. Minimize waste and maintain controls in product utilization in order to attain forecasted food cost.
17. Breakdown work station and complete closing duties according to department standards:
a. Return all food items in clean containers to proper storage areas.
b. Rotate food items as necessary.
c. LABEL AND DATE ALL FOOD ITEMS ALWAYS!
d. Organize all storage areas.
e. Clean food prep areas and work stations, reach-ins, walk-in and shelves.
f. Ice down any hot items (sauces, stocks, soups, etc.) and put away when cool.
g. Turn off all equipment.
h. Ensure that closing steward(s) are on track with closing clean-up.
18. If you are unclear on any task, procedure, or how to handle a particular piece of equipment, PLEASE ASK!
Perform other duties as directed, developed or assigned.
QUALIFICATIONS
Required
1. 3 years minimum experience as a Pastry Sous Chef in a fine dining environment.
2. Food handling certificate.
3. Able to compute basic mathematical calculations.
4. Ability to communicate in English with co-workers, guests and management to their understanding.
5. Ability to provide legible communication.
6. Versatility, discipline, organization, strong work ethic and sense of teamwork.
Desirable
1. High School diploma or equivalent vocational training certificate.
2. Certification of culinary training or apprenticeship.
3. Ability to communicate in a second language, preferably Spanish.
4. Current sanitation training certificate.
5. Basic understanding of cheese service and its relationship to dessert service.
SKILLS
Required
1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to prioritize, organize, delegate work and follow through.
3. Ability to think clearly, remain calm and resolve problems using good judgment.
4. Ability to motivate staff and maintain a cohesive team.
5. Ability to promote positive work relationships with service personnel and all other departments.
6. Ability to work well under pressure of meeting production schedules and timelines as they pertain to delivering
quality food service to resort guests and owners.
7. Ability to promote training needs and provide such training.
8. Ability to resolve problems and exercise good judgment.
9. Attention to detail, speed and accuracy.
10. Ability to work a 12 hour shift.
11.
12.
13.
14.
15.
16.
17.
Ability to respond to emergency situations and remain calm.
Ability to function well under pressure and meet production schedules and deadlines.
Ability to work with all products and food ingredients involved.
Ability to use all senses to ensure quality standards are met.
Ability to operate, clean and maintain all equipment required in job functions.
Ability to perform job functions without direct supervision.
Must possess a comprehensive understanding of all facets of an A La Carte
kitchen, as well as a Full Service Resort or Resort kitchen; this includes but is not limited to proficiency in
cooking meat, fish, vegetables, stock and sauce making, intermediate or greater command of butchery,
organizing and executing banquets or other private dining functions, basic expediting skills.
Desirable
1. Artistic talent
2. Ability to work flexible schedule, to include weekend and evenings as needed for the benefit of departmental
coverage.
3. Bilingual: English and Spanish
TRAVEL REQUIRMENTS
1. Some U.S. and International travel may be required
PHYSICAL DEMANDS
1. Ability to regularly lift and/or move 50 pounds of material for transportation.
2. Ability to maintain good co-ordination.
3. Ability to maintain equilibrium to prevent falling when walking, standing or crouching.
4. Ability to ascend or descend ladders, stairs, and hills. Body agility is emphasized.
5. Ability to bend downward and forward by bending legs and spine.
6. Ability to receive detailed information through oral communication.
7. Ability to grasp an object with fingers and palm.
8. Ability to bend legs at knee and come to a rest on knees.
9. Ability to lift heavy objects from a lower to a higher position.
10. Ability to extend arms and hands in any direction.
11. Ability to walk long distances, particularly uphill.
12. Ability to stand for long periods of time.
13. Ability to work with all food items used in the Hotel Jerome kitchen.
14. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
15. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly
beyond arms’ reach.
16. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and
converse with staff. Ability to hear fire alarms and emergency equipment.
WORKING CONDITIONS
1. Exposure to heat, cold , fumes, steam, cleaning solvents
2. Most tasks are performed indoors
3. Temperature is a mixture of moderate and extreme
4. Noise level is usually loud
5. Occasionally works near moving/mechanical parts
CLERICAL QUALIFICATIONS
1. Ability to communicate effectively both orally and in writing, using correct spelling and grammar, with staff
and general public.
2.
3.
4.
Computer skills
Ability to read and follow instructions
Finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machines,
phone, fax machine, photo copier
MATHEMATICAL SKILLS
1. Ability to do basic arithmetic.
REASONING ABILITY
1. Ability to solve practical problems and deal with a variety of concrete variables in situations where only
limited standardization exists.
2. Ability to interpret a variety of instructions in written, oral diagram, or schedule form.
LANGUAGE SKILLS
1. Ability to read, analyze, and interpret reading materials, correspondence, reports, and documents such as safety
rules operating and maintenance instructions, procedure manuals, technical journals, financial reports, sales and
catering agreements and contracts, reports, complex charts.
2. Ability to speak effectively and extemporaneously.
3. Ability to follow written and oral instructions and procedures.
NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the
performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the associate
occupying this position. Associates will be required to perform any other job related duties assigned by their
supervisor.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
Associate Signature
Date
Rachel Monroe
Director of Human Resources
Hotel Jerome An Auberge Resort
330 East Main Street, Aspen, CO, 81611
P 970.429.7628 F 970.920.3112
rachel.monroe@aubergeresorts.com