Job Description: Pastry Chef
Location: Left Bank Restaurant, Vail, CO
Position: Pastry Chef
Key Responsibilities:
Dessert Creation: Design and prepare a variety of high-quality pastries, desserts, and bread, adhering to traditional French techniques and seasonal ingredients.
Menu Development: Collaborate with the Executive Chef to develop and update the dessert menu seasonally, incorporating innovative concepts while maintaining the restaurant's aesthetic and standards.
Quality Control: Ensure all pastries and desserts are presented beautifully and meet Left Bank’s quality standards.
Inventory Management: Oversee inventory for pastry supplies, communicating ordering needs, maintaining stock levels, ensuring freshness.
Professionalism: Maintaining professional kitchen etiquette, fostering a positive, collaborative kitchen environment.
Sanitation & Safety: Maintain a clean, organized, and safe workspace, adhering to health and safety regulations.
Qualifications:
- Experience as a Pastry Chef in a fine dining or high-volume restaurant environment.
- Strong knowledge of French pastry techniques and traditions.
- Culinary degree or equivalent experience in pastry arts preferred but not required.
- Creative flair with a passion for seasonal and innovative dessert creations.
- Excellent time management and organizational skills.
- Willingness to learn and to be versatile in other kitchen roles if necessary
Season:
Winter Season - fluctuates, but typically November 15th to April 20th
Summer Season - fluctuates, but typically June 10th - October 15th
Benefits:
Simple IRA, matching up to 3%
Health insurance after 6 months of employment 40/60 split (employer/employee)
Salary is fully paid through the off-season (fluctuates, but restaurant closed approximately 2.5 months per year) with the expectation that you work 6 days per week in season.
Family meal daily
Aprons and chef coats available
Please call (970)390-0203 to inquire directly and send resume to jmc@ leftbankvail.com.
