Cook III

A treasured and historic landmark reborn, Commodore Perry Estate, Auberge Collection occupies a unique niche in the Austin hospitality market. Designed by Ken Fulk and set on a 10-acre estate in the Hyde Park neighborhood of Austin, the property is the first luxury hotel & social members club of its kind in the city, blending intimacy and character with heritage and the independent spirit of Austin. Boasting 53 spacious rooms and suites, including a collection of five signature suites, the hotel offers a residential-style experience brimming with charm. Amenities include a dramatic 50-foot oval swimming pool, The Spa Suite, Wellbeing by Auberge, a state-of-the-art fitness studio, and distinct dining and drinking venues, including Lutie’s Garden Restaurant, the Estate’s signature restaurant. Expansive indoor and outdoor event space includes the picture-perfect Chapel with over 1,600 square feet of indoor space and 3,000 square feet of outdoor space. Commodore Perry Estate offers an authentic Austin provenance that invites guests to dine and celebrate in contemporary style.

For more information: auberge.com/commodore-perry

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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.

Responsibilities

Converts recipes and standard measurements to daily requirements.; Assists Cook II, Cook I, and SousChef with a positive self-motivating attitude.; Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to be accomplished.; Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage.; Keeps the working area clean at all times and adheres to all health, safety, hygiene, and sanitation standards.; Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant.

Requirements

Formal training or education in culinary arts, with a focus on pastry and baking techniques.; One year Cook IV level or previous Cook III 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.