Cook III

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.

The targeted compensation wage for this full time year round, non-exempt position is $21-23/hr plus tips. The position offers a competitive compensation package presented by Auberge Collection.

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 November 30, 2026. However, this position is often required year-round, and it's probable that it will be reposted in the future

Responsibilities

Converts recipes and standard measurements to daily requirements.; Assists Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude.; Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to be accomplished.; Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage.; Keeps the working area clean at all times and adheres to all health, safety, hygiene, and sanitation standards.; Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant.

Requirements

Formal training or education in culinary arts.; One year Cook IV level or previous Cook III experience.; Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques.; Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts.