Line Cook III

Bowie House, Auberge Collection is an imaginative and bold new urban retreat that draws visitors to a place whose history is built on tales of frontier valor and adventure. An exciting gathering space for locals and visitors alike, the four-story, 106-room boutique hotel features 88 rooms and 18 suites, including a 2,250 square foot signature suite. Luxurious spaces weave together details from Western culture and style like boot jacks and hat racks with contemporary furnishings, lighting and artwork creating feelings of welcome and warmth. A social hub for locals and visitors, Bowie House offers numerous spaces for visitors to enjoy the conviviality and camaraderie that have distinguished the location for so many years. Visitors can sip cocktails in the library lounge, visit the signature restaurant with views of the enchanting outdoor terraces or relax in cabanas on the second story outdoor infinity pool overlooking a peaceful garden oasis.

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 Pastry Chef 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.