COOK (All levels)

Auberge Resorts Collection; Park City (UT); On-site; USD 35,000 - 50,000; Full time

Job summary

Auberge in Park City is looking for a Culinary Artisan to join their kitchen brigade. In this role, you'll curate memorable dining experiences while maintaining high standards of cleanliness and food quality.

The ideal candidate should have 1-3 years of cooking experience and a strong attention to detail. Responsibilities include working independently in kitchen operations, assisting in specialty dinners, tracking inventory, and ensuring compliance with sanitation regulations.

Qualifications

• 1-3 years of cooking experience preferred.
• Strong focus on precision and detail.
• Ability to maintain cleanliness and sanitation.

Responsibilities

• Work independently in the kitchen and assist team members.
• Help with specialty dinners and functions.
• Track inventory and assist with food ordering.
• Maintain knowledge of equipment and use it safely.

Skills

Attention to detail

Ability to work independently

Mentorship skills

Inventory tracking

Knowledge of sanitation regulations

Education

Formal training in culinary arts

Job description

Job Description

Step into the realm of culinary excellence as a key player in our kitchen brigade! As a Culinary Artisan, you will play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.

• Must thrive in a fast‑paced, high volume work environment and have meticulous attention to detail.
• Overall property cleanliness and accountability of its staff are imperative.

Responsibilities include, but are not limited to:

• 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.
• Works and assists the chef with specialty dinners and functions with minimal supervision.
• Assists with all food ordering needs with the chef’s guidance.
• Sets and operates a specific station daily, with full accountability to meet property standards and expectations.
• Produce check lists DAILY, for station production, operational and cleaning needs.
• Produce and taste all food items for the respective section, confirming quality and quantity standards.
• Report all discrepancies, make recommendations and follow up to ensure timely solutions. *All discrepancies must be addressed and resolved to a definitive conclusion, subject to final approval by MOD.
• Tracks inventory usage and relays necessary orders daily. Reports discrepancies and potential solutions immediately.
• Maintains and strictly abides by state sanitation/health regulations and resort requirements.
• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

Qualifications

• Formal training or education in culinary arts is preferred, but not required.
• One to three years cooking experience preferred.
• Strong focus on precision and details, to ensure consistency and high‑quality execution.

GHI Operating Company LLC is an Equal Opportunity Employer, M/F/D/V. GHI Operating Company LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, GHI Operating Company LLC complies with applicable state and local laws governing non‑discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.