Pastry Cook I, II or III

Perched in the heart of Telluride’s Mountain Village, Madeline Hotel & Residences, Auberge Collection is a luxurious alpine retreat that blends the spirit of the Rockies with Auberge’s signature warmth and sophistication. Surrounded by the majestic San Juan Mountains, the resort features 83 guest rooms, suites, and 71 private residences, each offering elevated design and sweeping mountain views.

Madeline pairs unrivaled ski-in/ski-out access with curated amenities, including Crest Club, the newly debuted private ski club, a dedicated Ski Valet, the Alpine Swim Club with heated pool and outdoor lounges, a full-service spa, fitness center, and an open-air ice rink. Distinctive dining experiences include the mountain-inspired Black Iron Kitchen + Bar and the elevated aprés destination, Timber Room. Following a dramatic property-wide redesign in 2021, Madeline invites guests to experience modern mountain luxury in one of America’s most iconic alpine destinations.

For more information: auberge.com/madeline

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We are looking for a Pastry Cook 1, 2 or 3. The targeted compensation range for this full time year round, non-exempt position is $21.00/hr- 23.00/hr, based on experience. The position offers a competitive compensation package presented by Auberge Resorts 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.

Responsibilities

Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant.; Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day.; Prepare determined mise en place for the day.; Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage.; Assists in supervision and/or training of other cooks.; Keeps work area clean at all times and adheres to all standards of health, safety, hygiene and sanitation.; Reporting of suspicious persons in the kitchen.; Organize outlet orders and needs.

Requirements

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