Cook I

Madeline Hotel & Residences, Auberge Collection; Telluride (CO); On-site; USD 26,139 - 37,229; Full time

Job summary

A luxury hotel and dining establishment in Telluride is looking for a Culinary Artisan to join their kitchen brigade. In this full-time role, you will be tasked with creating exceptional dining experiences while working independently and mentoring kitchen staff. Qualified candidates should have previous high-end culinary experience, a year as a Cook II, and formal culinary education. The position offers a competitive compensation rate of $23.00 per hour.

Qualifications

• Experience in a high-end culinary environment.
• One year of Cook II or previous Cook I experience.
• Strong interpersonal and problem solving abilities.

Responsibilities

• Work independently in the kitchen, including pantry and banquet positions.
• Assist chef with speciality dinners and functions.
• Develop daily features and special menus.
• Assist with food requisitions and ordering.
• Lead and manage service in the absence of the chef.

Skills

Interpersonal skills

Problem-solving abilities

Ability to work under pressure

Teamwork

Reliability

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. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.

The targeted compensation rate for this full-time year-round position is $23.00 per hour. The position offers a competitive compensation package presented by Auberge Collection.

Responsibilities

• Work all positions and work independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, 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 speciality dinners and functions with minimal supervision.


• Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet.


• Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting.


• Leads and manages service in the absence of the chef.

Qualifications

• Previous experience in a high end culinary environment


• One year Cook II level or previous Cook I experience


• Formal training or education in culinary arts


• Strong interpersonal and problem solving abilities


• Highly responsible & reliable


• Ability to work well under pressure in a fast paced environment


• Ability to work cohesively as part of a team


• Ability to focus attention on guest needs, remaining calm and courteous at all times