Line Cook I

Fort Worth, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $15.00 - $19.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

401(k) retirement plan

Professional development opportunities

Meal Allowances

Job Description

Bowie House, Auberge Resorts, is a distinguished boutique hotel nestled in an urban setting rich with frontier history and pioneering spirit. This four-story hotel offers an intimate yet luxurious experience with 106 rooms, including 88 beautifully appointed guest rooms and 18 elegant suites. The signature suite, an impressive 2,250 square feet, epitomizes sophistication and comfort. Bowie House skilfully integrates Western cultural motifs such as boot jacks and hat racks with modern furnishings, lighting, and artwork. This unique blend creates a welcoming and warm atmosphere that appeals to both locals and travelers seeking a memorable stay.

Beyond its exceptional accommodations... 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
proficiency in various baking methods including dough preparation pastry shaping and decorating techniques
attention to detail and ability to ensure high-quality presentation
ability to work independently and lead 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 works 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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