Our James Beard award winning
chef is looking for dedicated culinary professionals to be a part
of his culinary team. As a Cook III, you will plan,
prepare, set up and provide high-quality service in all areas of
food production for menu items and specials in designated outlets
on and off property, focusing on cooking as a primary job focus.
Maintain organization, cleanliness, and sanitation of all work
areas and equipment.
A Cook III is
one of the most important hotel positions in the area of the
operation since a Cook III always works under pressure and is
expected to have the same results as that of their work peers,
they are usually new to the operation and therefore working under
intense pressure at all times.
responsibility, delivery, cooperation and a sense of urgency with
a lot of desire to overcome are mandatory for a Cook III. The
current dynamics of the hotel requires in this position, high
availability to work, wide disposition of hours as well as
creativity and initiative in the face of possible contingencies.
Maintain a fresh workstation,
label all products in your mise en place.
Follow all cleanliness
standard operating procedures.
Practice efforts to avoid
waste and poor handling of supplies to prevent the cost
Attend and participate in
departmental and general meetings as well as daily
Comply with all Health
Department regulations as required by law and the hotel.
Build a Professional
relationship with the other cooks and the Stewarding team
and communicate daily problems to follow and solve.
Ensure that the recipe guides
are followed and that all the dishes are consistent.
Ensure that the work area is
Safe and Clean.
Perform a daily inventory of
meat, fish and frozen items.
Keep all perishable items
wrapped, labeled and properly stored.
Maintain a good work attitude
and behavior with your leaders and peers.
Check the Mise en place at all
times and verify that it is ready for service.
Give Positive feedback and be
a positive member of the team.
Be on time, ready to work and
be an example to follow for team members.
Support and assist all other
cooks with their daily tasks.
Perform all other duties as
directed, developed or assigned.
A genuine affinity for interacting
meaningfully and positively with others.
Ability to support the overall
Food & Beverage operations of the property so as to maximize
guest satisfaction, team member performance, and business
Ability to ensure that visitors to
the hotel are delighted by the quality, creativity, and
variety of our food and beverage offerings in every area of
the hotel and that F&B is regarded as a strong point of
differentiation for the hotel in its local market.
One year of experience as a Pantry
person or equivalent.
Ability to communicate in English
with guests, co-workers, and management to their
Ability to provide legible
Ability to compute basic
Ability to assist the restaurant
manager with the management of Food and Beverage team members
in the restaurant to ensure guests receive the highest level
of service and quality on a daily and consistent basis.
Ability to maintain calm during
busy periods and treat our guests and our colleagues with
respect, and work hard together to deliver the highest quality
of service to all.
Ability to perform assigned duties
with attention to detail, speed, accuracy, follow-through,
courtesy, cooperativeness and work with a minimum of
Professional, polished service,
etiquette, and protocol skills and knowledge.
High school diploma or equivalent
vocational training certificate.
Certification of culinary training
Ability to communicate in a second
language, preferably Spanish.
Ability to prioritize and follow
up on work assignments.
Understanding of food and beverage
safety practices, as well as safe handling of cleaning
Ability to perform job functions
with attention to detail, speed, and accuracy.
Ability to prioritize, organize,
and follow through.
Ability to be a clear thinker,
remain calm and resolve problems using good judgment.
Ability to work well under
pressure of meeting production schedules and timelines for
guests’ food orders.
Ability to maintain good
Ability to transport cases of
received goods to the work station; pots and pans of food from
storage/prep areas to the serving line.
Ability to work a 10-hour shift in
hot, noisy and sometimes close conditions.
Ability to work with all products
and ingredients involved.
Ability to use all senses to
ensure quality standards are met.
Ability to differentiate dates.
Ability to operate, clean and
maintain all equipment required in job functions.
Ability to produce centerpiece
displays and banquet trays.
Ability to comprehend and follow
Ability to expand and condense
Ability to produce reactive and
artistic food work.
Ability to perform job functions
with minimal supervision.
Ability to work cohesively with
co-workers as part of a team.
Working Conditions: Most tasks are performed indoors. Temperature
can reach high temperatures for comfort, but it is usually
moderate. Noise level is usually moderate.
Frequent need to perform the following physical activities:
Reaching, bending, pushing,
pulling, twisting, lifting, and climbing. Frequent need to
perform standing and walking activities related to providing
food service in the restaurant.
The constant need to perform the
following physical activities: grasping, turning, finger
Frequent need to stand for long
periods of time.
Lifting/carrying up to 10 lbs.
frequently and 25 lbs. occasionally.
Vision requirements: the constant
need to view small print. Frequent need to see small details
and things clearly beyond arms’ reach.
Hearing requirements: the constant
need to speak on the telephone and/or two-way radio,
Respond to the general public and
converse with staff. Ability to hear fire alarms and emergency
At Auberge, we are passionate about
our mission to be the best loved operator of one-of-a-kind luxury
properties and experiences. We are storytellers and
story-makers, delivering simple pleasures and creating indelible
memories. Born in Napa and inspired by the most relaxing places in
the world, we prize simplicity, comfort and beauty. Whatever
role we play in Auberge, and wherever we reside and work, we all
live by the view that our core purpose is to enrich people’s
philosophy resonates with you and you feel that our approach is
aligned with your own passions and beliefs, then please talk to us
about becoming part of our family.