LUXURY WITH WILD ABANDON

Situated on 3,500 acres of lush ranch land outside of Park City, Utah,
The Lodge at Blue Sky invites guests to slow down and forge meaningful connections with the land, animals and people that call Blue Sky home.

Owners Mike + Barb Phillips are genuine stewards of the earth. Together they have designed five mediums through which guests can reconnect with the natural world:

The understated elegance & organic architecture of Blue Sky’s 46 rooms + suites; nourishing mountain modern cuisine utilizing storied, sustainable ingredients;
an iconic wellness sanctuary perched at the edge of a precipice where earth meets sky; the High West whiskey distillery which lovingly crafts small batch whiskey from grain to glass; and curated activities for guests of all ages which invoke a rich Western heritage.

Blue Sky is a place of soul and spirit, located 40 minutes from Salt Lake City International Airport

POSITION TITLE: PASTRY COOK  

 

LOCATION: THE LODGE AT BLUE SKY-- WANSHIP, UT

 

DEPARTMENT: FOOD & BEVERAGE

 

REPORTS TO: Pastry Chef, Executive Chef

 

ABOUT THE LODGE AT BLUE SKY: Nestled between the soaring peaks of Utah’s Wasatch and Uinta mountain ranges, a mold-breaking and highly-anticipated concept in hospitality is emerging...The Lodge at Blue Sky sits on thousands of acres of some of the world’s most breathtakingly beautiful natural lands, just a few short minutes from Park City, and its unique philosophy fosters, in equal measure, unmatched luxury and uninhibited adventure. Prestigious industry publications including Travel and Leisure and Forbes have singled out The Lodge at Blue Sky as one of the most sought-after destination hotels in the world this year. When it opens its doors for the first time in May of 2019, the Auberge Resort Group Family looks forward to welcoming guests to share in the Soulful Journey that guides every aspect of this one-of-a-kind resort’s operations.  

 

The Lodge at Blue Sky is pleased to invite qualified and passionate candidates to join our Family in growing strong roots in our local and global community, being responsible stewards of the land we love, experiencing meaningful adventures, and nurturing our connections with people and other living creatures, every single day. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits.

 

A successful candidate for this position may anticipate an employment start date between May 1st and 6th, 2019.

 

POSITION 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.

 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

ESSENTIAL JOB FUNCTIONS:

  • 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.

 

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

 

ESSENTIAL 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.

Required:

  • 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.

Desirable:

  • 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.

 

ESSENTIAL SKILLS:

Required

  • Ability to perform job functions with attention to detail, speed and accuracy.

  • Ability to prioritize, organize, delegate work and follow through.

  • 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.

Desirable

  • Ability to work flexible schedule, to include weekends and evenings as needed for the benefit of departmental coverage.

  • Bilingual:  English and Spanish




 

Working Conditions: Most tasks are performed indoors. Temperature can reach high levels for comfort, but it is usually moderate.  Noise level is moderate to high.

 

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.

 

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.  All duties and requirements are essential job functions.

 

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor.

 

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

About The Lodge at Blue Sky
Blue Sky Utah. Forty six luxurious rooms and suites on 3,500 secluded acres, all with stunning Wasatch Mountain views. A stream flows year-round, and wildlife abounds. Wander the property on foot or horseback in warmer months or cross country skis and snow-shoes in winter. Every mountain activity imaginable is at your fingertips, while the Spa at Blue Sky, High West Distillery and five-star dining are just outside your front door.
 


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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Back of House
This is a full time position

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