Cook III
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At a glance
Job overview
Auberge Resorts Collection is hiring a Cook III. As a Culinary Artisan, you will be a key player in the kitchen brigade, contributing to an unforgettable dining experience. This role involves showcasing culinary prowess, whether with savory delights or sweet symphonies, and leaving an indelible mark on patrons' palates.
Key focus areas include Convert recipes and standard measurements to daily requirements, Assist Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude, and Check function sheets, restaurant requisitions, and special requests.
Successful candidates bring Culinary Arts Education With Pastry Focus and 1+ Years Cook IV Level Or Cook III Experience. Important skills include Recipe Conversion, Standard Measurement Conversion, Positive Self-Motivating Attitude, Stock Rotation, Storage And Handling Of Goods, and Kitchen Cleanliness.
Skills & qualifications
Skills
Qualifications
Full 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.
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Converts recipes and standard measurements to daily requirements.
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Assists Cook II, Cook I, and Pastry Chef with a positive self-motivating attitude.
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Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to be accomplished.
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Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage.
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Keeps the working area clean at all times and adheres to all health, safety, hygiene, and sanitation standards.
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Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant.
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Formal training or education in culinary arts, with a focus on pastry and baking techniques.
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One year Cook IV level or previous Cook III experience.
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Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques.
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Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts. 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.
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