Cook III at Madeline Hotel and Residences Auberge Resorts Collection

Meadows of Dan, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Feb, 26

Salary

0.0

Posted On

29 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Pastry Techniques, Baking Methods, Recipe Conversion, Stock Rotation, Food Safety, Sanitation Standards, Attention to Detail, Team Collaboration, Task Management

Industry

Hospitality

Description

Company Description Located on 12,000 acres in the heart of Virginia’s Blue Ridge Mountains, The Lodge at Primland, Auberge Collection is a majestic year-round mountain retreat with myriad outdoor adventure experiences. Guests can revel in the refined authenticity and natural beauty of the property, while enjoying luxury accommodations including cottages with sweeping vistas, Tree House suites, and a variety of rooms and suites located in the main Lodge. Resort amenities include the championship-caliber Highland Course, a full-service wellbeing retreat with an indoor pool and hot tub, state-of-the-art fitness center, theater, game room, a fully equipped observatory and an on-site astronomy team, an exceptional culinary program with five distinct farm-to-table experiences, and thrill-seeking outdoor adventure programming ranging from horseback riding to fly-fishing and beyond. For more information, please visit auberge.com/primland Follow The Lodge at Primland on Facebook and Instagram @PrimlandAuberge 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, preferred. 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 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, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Primland Ltd is an Equal Opportunity Employer, M/F/D/V. Primland Ltd 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, Primland Ltd complies with applicable state and local laws governing non-discrimination 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.

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Responsibilities

As a Cook III, you will assist in preparing and presenting high-quality dishes while ensuring cleanliness and adherence to health standards. You will also support other kitchen staff and manage daily tasks effectively.