Junior Sous Chef at Auberge Collection

Austin, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Aug, 26

Salary

0.0

Posted On

21 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Techniques, Mise En Place, Inventory Management, Food Safety, Sanitation Regulations, Staff Training, Menu Development, Kitchen Equipment Maintenance, Savory Cooking, High Volume Production

Industry

Hospitality

Description

Company Description A treasured and historic landmark reborn, Commodore Perry Estate, Auberge Collection occupies a unique niche in the Austin hospitality market. Designed by Ken Fulk and set on a 10-acre estate in the Hyde Park neighborhood of Austin, the property is the first luxury hotel & social members club of its kind in the city, blending intimacy and character with heritage and the independent spirit of Austin. Boasting 54 spacious rooms and suites, including a collection of five signature suites, the hotel offers a residential-style experience brimming with charm. Amenities include a dramatic 50-foot oval swimming pool, a state-of-the-art fitness studio, and distinct dining and drinking venues, including Lutie’s Garden Restaurant, the Estate’s signature restaurant. Expansive indoor and outdoor event space includes the picture-perfect Chapel with over 1,600 square feet of indoor space and 3,000 square feet of outdoor space. Commodore Perry Estate offers an authentic Austin provenance that invites guests to dine and celebrate in contemporary style. For more information: auberge.com/commodoreperry Follow Commodore Perry Estate on Facebook and Instagram @CommodorePerryAuberge Job Description The key responsibilities for this position are: Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail. Oversees the production of mise en place and monitors proper storage and rotation of product. Assists in training new team members and developing their core competency on all pastry techniques Develops new seasonal items as needed. Assists in organising all prepared mise en place as it pertains to various events across the property Tracks inventory usage and relays necessary orders appropriately. Maintains and strictly abides by state sanitation/health regulations and resort requirements. Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members. Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance. Qualifications Must have 1+ years of pastry experience and a general understanding of all areas of savory kitchen (saute, pantry, grill etc. Preferred 3+ years experience 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 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. 4100 Red River Holdings LLC is an Equal Opportunity Employer, M/F/D/V. 4100 Red River Holdings LLC 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, 4100 Red River Holdings LLC 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. Job Type: Non-Management

Responsibilities

Oversees the production of mise en place, monitors product storage, and develops seasonal pastry items. Responsible for training new team members and ensuring strict adherence to health and sanitation regulations.