Cook I

Hotel Jerome has been the social hub of Aspen since its opening in 1889 at the height of the town’s silver boom, known as the place where all great stories were born and are told. As the only Aspen hotel to survive the silver crash, the long pre-ski-resort winters, and the Depression, we’ve seen cowboys ride through our doors, 10th Mountain Division soldiers gather round over pints after training on the slopes, and Hunter S. Thompson holding court during his run for sheriff. You can’t experience Aspen, without experiencing Jerome.

Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.

Benefits Package

The comprehensive benefit package for this position includes paid time off, sick and safe time, Medical, Dental and Vision healthcare plans, 401(k) plans with employer contribution, Health and Flexible Spending Account programs, Employee Assistance Program and Company stay discounts. Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

Benefits package may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

Apply and explore more career opportunities through the Auberge Collection career page . The application deadline for this role is December 1st, 2026. However, this position is often required year-round, and it's probable that it will be reposted in the future

Responsibilities

Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs.; Works and assists the chef with speciality dinners and functions with minimal supervision.; Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet.; Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting.; Leads and manages service in the absence of the chef.

Requirements

Formal training or education in culinary arts, with a focus on pastry and baking techniques.; One year Cook II level or previous Cook I experience.