Cook II at Auberge Collection

Mountain Village, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

23.0

Posted On

09 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Pastry Techniques, Baking, Dough Preparation, Pastry Shaping, Decorating Techniques, Menu Development, Food Requisitioning, Kitchen Management, Mentorship, Training Development, Pantry Management, Banquet Service

Industry

Hospitality

Description

Company Description Madeline Hotel & Residences, Auberge Resorts Collection is proud to be the only Forbes Travel Guide five-star resort in the historic community of Telluride, Colorado. Named one of the Top 10 in the U.S. by Travel + Leisure, this luxurious property blends Auberge’s distinctive flair for authentic and elevated experiences with the local flavor of the destination. Surrounded on three sides by the dramatic 14,000-foot peaks of the San Juan Mountains, Madeline has become the region's premier year-round basecamp for alpine adventure. Our talented team is world-class with a strong commitment to service standards and a passion for creating unique and authentic experiences. Employment at The Madeline encompasses both professional enrichment and competitive benefits, including: team member rates, team member discounts, ski and wellness reimbursement and tuition reimbursement. The targeted compensation range for this full time year round, non-exempt position is $20-23/hr. The position offers a competitive compensation package presented by Auberge Resorts Collection. Job Description 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. Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs. Works and assists the chef with speciality dinners and functions with minimal supervision. Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet. Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting. Leads and manages service in the absence of the chef. Qualifications Formal training or education in culinary arts, with a focus on pastry and baking techniques. One year Cook III 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. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. Job Type: Non-Management

Responsibilities

The Cook II is responsible for working all kitchen positions, including pantry and banquet, while assisting with daily prep and mentorship of other team members. They collaborate with the chef to develop daily features, manage food requisitions, and lead service in the chef's absence.