Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
Bowie House, Auberge Resorts, is a vibrant and creative urban sanctuary set in an area rich with tales of frontier bravery and adventure. This boutique hotel provides an enticing haven for both locals and visitors, presenting a historical but luxurious experience through its 106 rooms, including 88 rooms and 18 suites. Among these is an impressive 2,250 square-foot signature suite that epitomizes elegance and comfort. The design of Bowie House celebrates Western culture with distinctive touches such as boot jacks and hat racks, harmoniously blending these elements with modern furnishings, lighting, and artwork. This fusion creates a warm and welcoming... Show More
Job Requirements
- Formal education in culinary arts or related field
- Minimum one year experience at Cook II level or higher
- Strong knowledge of pastry and baking techniques
- Ability to work independently and in a team
- Excellent communication and mentorship skills
- Ability to manage food requisitions and understand food cost budgeting
- Flexibility to work various kitchen positions as business demands
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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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