Cook

Company DescriptionUnveiling Madeline's complete transformation... A refreshed palette of earthen hues and artful details inspired by the texture and topography of the surrounding Colorado landscape infuse a renewed contemporary elegance to the property, invoking a luxurious and welcoming year-round mountain environment, and offering a chic yet approachable respite from Telluride's active outdoor lifestyle at a Forbes five star property. Curated by our team of Adventure Guides, with over 60 years of combined Telluride residency, create personalized itineraries with insider access to an endless array of one-of-a-kind experiences set against the breathtaking backdrop of the San Juan Mountains. From foraging the verdant mountainside with our executive chef to taking on Colorado's backcountry from above on a paragliding tour, adventure abounds this season.The targeted compensation rate for this full time year round, non exempt position is $20-$23 per hour. The position offers a competitive compensation package presented by Auberge Resorts Collection.Job DescriptionStep 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.Work all positions and works 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.QualificationsFormal 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.Additional Information