Banquet Pastry Cook II - Limelight Boulder

Banquet Pastry Cook II - Limelight Boulder

The Pastry Cook II prepares all pastry and baked goods of the pastry department and receives guidance from the Executive Chef and culinary management team. Knowledge and experience will be gained and advanced in areas such as knife skills; buffet and banquet service; In Room Dining service; ala carte service; menu planning; ice creams and sorbets; bread baking; chocolate work; plate design and presentation and other aspects of the patisserie field. This position reports to the Kitchen Manager.

The pay range for this position is $22.00 to $26.40 per hour; actual pay will be dependent on budget and experience.

Applications for this position will be accepted until October 4, 2026.

Maintains dessert station mise en place and production sheets according to Chef specifications. Prepares all recipes with no supervision as required for daily service. Supervises other pastry cooks in their preparation of all recipes and job functions. Assist Executive Chef, Banquet Chef and Restaurant Chef in plating. Plates desserts to order according to service standards. Maintains station cleanliness during shift. Completes daily production list by shift end. Cleans station at shift end. Ability to act as role model in absence of Chef or Supervisor. Use proper communication when dealing with internal issues or concerns. Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand. Responsible for assisting all team members in organization of kitchen items, to include, dry goods, kitchen equipment, storage containers, cleaning supplies and proper rotation and organization of all food deliveries. Other duties as assigned.

Culinary Certificate or Associate Degree in Pastry Arts preferred. Minimum of 2 years' experience as a pastry cook in a luxury hotel or fine dining environment is highly preferred. Proficient written and verbal communication English skills, Spanish a plus. Knowledge of pastry functions such as standard mixing procedures, baking time and temperatures, sanitation and proper handling of mise en place. Knowledge of a variety of cooking techniques to include baking, broiling, grilling, saut, roasting, blanching and more. Knowledge of food handling, safety and other restaurant guidelines. Knowledge of simple sauce and dressing. Experience in guest facing roles. Excellent time management skills. Ability to work under stressful circumstances. Ability to quickly adapt to changes in processes, customer flow, environments, and tasks. Ability to engage with customers in a positive and helpful manner. Ability to work in collaboration with others to achieve team goals. Ability to read recipes and follow instructions.

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time. Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces. Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50).

Health, Dental and Vision Insurance Programs. Flexible Spending Account Programs. Life Insurance Programs. Paid Time Off Programs. Paid Leave Programs. 401(k) Savings Plan. Employee Ski Pass and Dependent Ski Passes. Other company perks.