Cook III at Auberge Collection

Mountain Village, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

23.0

Posted On

18 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Techniques, Baking Methods, Dough Preparation, Pastry Shaping, Decorating Techniques, Recipe Conversion, Stock Rotation, Food Safety, Sanitation Standards, Inventory Management

Industry

Hospitality

Description

Company Description Unveiling Madeline’s complete transformation... A refreshed palette of earthen hues and artful details inspired by the texture and topography of the surrounding Colorado landscape infuse a renewed contemporary elegance to the property, invoking a luxurious and welcoming year-round mountain environment, and offering a chic yet approachable respite from Telluride’s active outdoor lifestyle at a Forbes five star property. Curated by our team of Adventure Guides, with over 60 years of combined Telluride residency, create personalized itineraries with insider access to an endless array of one-of-a-kind experiences set against the breathtaking backdrop of the San Juan Mountains. From foraging the verdant mountainside with our executive chef to taking on Colorado’s backcountry from above on a paragliding tour, adventure abounds this season. The targeted compensation rate for this full time year round, non exempt position is $20-$23 per hour. 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. Converts recipes and standard measurements to daily requirements. Assists Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude. Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to be accomplished. Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage. Keeps the working area clean at all times and adheres to all health, safety, hygiene, and sanitation standards. Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant. Qualifications Formal training or education in culinary arts, with a focus on pastry and baking techniques. One year Cook IV level or previous Cook III experience. 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 III is responsible for preparing high-quality pastries and desserts while managing daily recipe requirements and task lists. They must maintain a clean workspace and adhere to all health, safety, and sanitation standards to ensure a luxury dining experience.