The Sebastian – Vail Hiring for Pastry Chef Full Time

WE ARE:

Timbers Resorts is a developer and operator of exceptional boutique hotels, residence clubs and resort communities located in some of the most sought-after destinations in the world. Timbers Resorts is always looking for dynamic, driven people to join our team. We are passionate about exposing our Owners and guests to some of the most sought-after places on earth, and creating unparalleled experiences for families to make memories.

YOU ARE:

An inspired, driven individual who believes in providing outstanding customer experiences and comes to work energized and ready to carry that spirit throughout the day. You truly appreciate the opportunity to work with people who encourage, challenge, and support one another to be their best.

SUMMARY:

Responsible for providing premier pastries, desserts and breads to compliment the hotel restaurants including Leonora, Frost, IRD, and Banquets menus.

• Plans, organizes, schedules, reviews and evaluates the work of assigned staff; oversees the daily preparation and participates in food production.
• Develops and implements restaurant and banquet dessert menus; develops daily specials.
• Creates, review menu design, photography, and plate-up guides for each baking, pastry and dessert menu item.
• Creates innovative pastries and dessert items that feature fresh, seasonally appropriate ingredients, taste great and pair well with items on the existing food and wine menu.
• Composes and monitors daily Production schedules.
• Supervises all culinary operations in pastry kitchen: Ordering, Scheduling and approval, production and quality of product.
• Monitors banquet function sheets for any changes and clarifies variations with the chef.
• Attends and/or administers daily line up, F&B, BEO meetings and culinary staff meetings.
• Ensures kitchen, kitchen equipment, dry storage areas and walk-ins are kept clean, orderly and in good operating condition.
• Completes all financial tracking for Pastry, including recipes costing, labor tracking, cost tracking sheets, monthly counts and data entry in accordance with standard procedures of the Organization.
• s any mechanical issues to the Engineering Department.
• Ensures effective and efficient use of products and labor, and managing restaurant kitchen and stewarding staff.
• Orders and controls food storage and pars in unison with Restaurant Chefs.
• Adheres to established purchasing, receiving, storing and issuing procedures
• Coordinates efforts with stewarding lead to focus in the same cleaning efforts and schedules; communicates any especial cleaning needs.
• Completes daily production s by shift-end and communicates with assistant about items in progress or still to be started.
• Ensures adherence to stringent hygiene requirements and that staff that are ill or injured receive the correct treatment or are not allowed to work.
• Ensures adherence to safety and emergency procedures required to protect hotel and guest property.
• Resolves customer complaints/queries satisfactorily.
• Maintains through understanding of industry and stays abreast of industry trends.
• Contributes to the efficiency and effectiveness of the unit’s service to its customers by offering suggestions and directing or participating as an active member of a team.
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.

Timbers Resorts International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Timbers Resorts International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Skills/ Requirements

QUALIFICATIONS:

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; AND three (3) years of experience as a journey-level pastry cook; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

• Principles and practices of employee supervision, including selection, work planning, organization, performance review and evaluation, and employee training and discipline.
• Principles, practices and techniques of the pastry cooking trade.
• Food and beverage products, menus and promotions.
• Policies and procedures of the department.
• Principles, methods and equipment used in meal preparation in a restaurant setting.
• Safe work practices and sanitation related to food preparation and service.
• Inventory and record keeping principles and practices.
• Customer service principles and practices.
• Correct business English, including spelling, grammar and punctuation.
• Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

• Planning, organizing, supervising, reviewing and evaluating the work of staff.

Training others in policies and procedures related to the work.
Performing budgeting and accounting functions for assigned operations.
Efficiently and effectively performing pastry cooking duties.
Focusing on quests and provision of quality customer service.
Making accurate arithmetic calculations.
Reading, understanding and following recipes and oral and written directions.
Maintaining appropriate inventory of supplies and materials.
Organizing own work, setting priorities and meeting critical deadlines.
Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.

PHYSICAL/MENTAL REQUIREMENTS:

Mobility to work in a food service setting, use standard kitchen equipment; stamina to stand for extended periods of time; strength to lift and carry up to 50 pounds; vision to read printed materials and computer screen; dexterity to utilize computer equipment; hearing and speech to communicate in person or over the telephone.

Important Notes

Full Time Year Round with full benefits such as 4+weeks Paid Time Off, Medical, Dental, Vision, LTD/STD, Life, Accident, Critical Illness, Hospital Insurance.

• Free onsite Chef prepared employee dining room with hot meals and salad bar
• Free onsite shift parking
• Discounted bus pass for Eagle County & Lake County routes
• Discounted F&B, Spa Treatments & Retail up to 40% off
• 401K with Match
• Paid Sick leave for P/T & Seasonal Staff
• Merchant Ski Pass Program and Wellness Bonus, to cover cost of ski pass or other cost for physical fitness, if worked through full season until ski area closing, amount varies depending on start date
• 5% bonus potential
• Flexible days, nights, weekends, holidays

Job Type: Full-time

Pay: $60,000.00 – $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• 8 hour shift

Ability to commute/relocate:

• Vail, CO 81657: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location