Job Overview
Compensation
Type:
Hourly
Rate:
Range $16.00 - $20.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
inclusive work environment
Job Description
Settled more than 150 years ago by Bishop Jean Baptiste Lamy, this iconic Santa Fe landmark is steeped in history and has undergone a sensitive restoration to preserve its distinctive Southwestern heritage for the next generation. The establishment is renowned for celebrating a vibrant culture of discovery and expression, embracing nature-driven adventures, visual arts, ancient healing arts, culinary arts, and the art of gathering. As a cherished part of the Auberge Resorts Collection, this property integrates luxury, culture, and heritage to offer guests an exceptional experience. The Auberge Resorts Collection represents a portfolio of extraordinary hotels, resorts, residences, and private... Show More
Job Requirements
- 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
- Ability to work independently and as part of a team
- Strong attention to detail and precision
- Ability to assist in food ordering and cost management
- Capability to lead and manage kitchen operations in the absence of the chef
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 cost of goods budgeting
- Lead and manage service in the absence of the chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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