Cook I

Opened in February 2023 in charming Los Olivos, The Inn at Mattei’s Tavern, Auberge Collection offers 67 luxury guest rooms, cottages, and suites that marry the simplicity of modern farmhouse design with the eclectic spirit of nearby ranch life. Set on historic grounds shaded by old-growth palm trees and surrounded by renowned vineyards, The Inn at Mattei’s Tavern originally served as a popular stagecoach stop in the late 1800s. Considered the social center of the Santa Ynez Valley through the 1930s, the property has remained a lively local landmark, revered and enjoyed for generations. Today, guests can savor farm-driven menus that celebrate the Central Coast’s land and sea, unwind at the new Lavender Barn, a luxury spa rooted in nature and renewal, and enjoy destination-inspired experiences that engage the senses.

For more information: auberge.com/matteis-tavern

Connect with The Inn at Mattei’s Tavern on Instagram and Facebook at @matteistavernauberge.

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.

$25.38/hour based on experience

Responsibilities

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.

Requirements

Formal 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.