Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement plan options
Employee Discounts
Professional development opportunities
Work in a historic and culturally rich environment
Job Description
The hiring establishment is a historic and culturally rich destination, originally settled more than 150 years ago by Bishop Jean Baptiste Lamy. Located in Santa Fe, this iconic landmark has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for future generations. Guests who visit are invited to explore a vibrant culture that embraces discovery and expression through various avenues, including nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering. This setting offers a unique confluence of history, culture, and exceptional hospitality services, making it a distinguished place for visitors seeking rich experiences.
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Job Requirements
- Formal education or training in culinary arts
- At least one year of experience at Cook II or equivalent
- Ability to work independently in multiple kitchen positions including pantry and banquet
- Strong mentoring and training skills
- Experience assisting in menu development and event functions
- Ability to manage food ordering and budgeting processes
- Leadership skills to manage service in chef's absence
Job Qualifications
- Formal training or education in culinary arts with a focus on pastry and baking techniques
- One year Cook II level or previous Cook I 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
Job Duties
- Work all positions and work independently in the kitchen including pantry and banquet positions as needed with business demands
- Assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs
- Work and assist the chef with speciality dinners and functions with minimal supervision
- Develop daily features and special menus with the guidance and approval of the chef keeping in mind the theme of the cuisine for the outlet
- Assist with all food requisitions and ordering needs with the chef's guidance and approval for COG budgeting
- Lead and manage service in the absence of the chef
Job Location
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