Company & Property Description

Whether traveling on a ski trip to Aspen, or taking a romantic escape in Santorini for a special anniversary, it is the simple things that are most important to the guests of Auberge Resorts Collection. At Auberge, we offer the opportunity to create personal memories and stories; tasting freshly picked fruit in Cabo San Lucas, horseback riding with a local cowboy in Costa Rica, or planting coral gardens in the South Pacific. People who know us, choose to return for shared experiences that connect them to local cultures and which will be forever embedded in their soul.

Role Summary

Plan, prepare, set up and provide high-quality service in all areas of pastry and dessert items. Maintain organization, cleanliness, and sanitation of all food-related work areas and equipment.

Core Responsibilities

Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their team-mates. Within this, the key responsibilities for this position are:

• Prepare pastries and desserts under the direction of Pastry Chef
• Organize the pastry station for service and maintain at a high standard of excellence
• Execute specialty items and amenities as needed
• Assist with production of various items for hotel outlets and banquets
• Perform other duties as directed, developed or assigned.

Required Qualifications

• A genuine affinity for interacting meaningfully and positively with others.
• Ability to support the overall Food & Beverage operations of the property so as to maximize customer satisfaction, team member performance, and business results.
• Ability to ensure that visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
• Ability to assist the restaurant managers with management of Food and Beverage team members in the restaurant to ensure guests receive the highest level of service and quality on a daily and consistent basis.
• Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
• Professional, polished service, etiquette, and protocol skills and knowledge.
• ServeSafe certification.
• 1-3 years minimum experience as a Pastry Cook or Assistant Pastry Cook in a Fine Dining Environment.
• Able to compute basic mathematical calculations.
• Ability to communicate in English with co-workers, guests and management to their understanding.
• Ability to provide legible communication.
• Versatility, discipline, organization, strong work ethic and sense of teamwork.
• High School diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• Ability to communicate in a second language, preferably Spanish.
• Current sanitation training certificate.
• Basic understanding of cheese service and its relationship to dessert service.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through
  Physical Demands: Frequent need to perform the following physical activities:
• Able to stand for long periods.
• Ability to regularly lift and/or move 50 pounds of material for transportation.
• Ability to maintain good coordination.
• Ability to maintain equilibrium to prevent falling when walking, standing or crouching.
• Ability to bend downward and forward by bending legs and spine.
• Ability to receive detailed information through oral communication.
• Ability to grasp an object with fingers and palm.
• Ability to bend legs at knee and come to a rest on knees.
• Ability to lift heavy objects from a lower to a higher position.
• Ability to extend arms and hands in any direction.
• Ability to walk long distances, particularly uphill.
• Ability to stand for long periods of time.
• Ability to work with all food items used in the Lodge at Blue Sky kitchen
  Desirable
• Ability to work flexible schedule, to include weekends and evenings as needed for the benefit of departmental coverage.
• Bilingual: English and Spanish
• Ability to think clearly, remain calm and resolve problems using good judgment.
• 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.
• Ability to work a 12 hour shift.
• Ability to respond to emergency situations and remain calm.
• 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.

What Else?

At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences. We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty. Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.