Auberge Resorts
Job Description
Food Preparation & Execution
Prepare, cook, and plate dishes for banquets, weddings, corporate events, and special occasions
Execute menu items according to recipes and specifications while maintaining consistency and quality
Prepare ingredients through proper measuring, chopping, mixing, and other prep work
Coordinate timing of multiple dishes to ensure proper sequencing and temperature for service
Responsible for preparing daily staff meals for the employee cafeteria and for maintaining, replenishing, and presenting all Canteen offerings throughout the day to ensure consistent quality and availability.
Kitchen Operations
Set up and break down banquet kitchen stations efficiently
Maintain clean, organized, and safe work areas throughout service
Properly store food items and supplies according to health and safety standards
Monitor food levels and communicate needs to kitchen management
Assist with inventory management and minimize food waste
Quality & Standards
Ensure all dishes meet Wildflower Farms' presentation and quality standards
Follow portion control guidelines to maintain food cost targets
Adhere to all food safety regulations and HACCP guidelines
Maintain proper food handling and storage temperatures
Team Collaboration
Work cooperatively with kitchen staff, service team, and event coordinators
Communicate effectively during high-volume service periods
Assist other kitchen positions as needed
Participate in pre-event meetings and menu planning discussions
Pay Rate: $21/hour
Qualifications
2+ years of experience in banquet, catering, or high-volume cooking
Strong knowledge of various cooking methods, ingredients, and kitchen equipment
Ability to work flexible hours including evenings, weekends, and holidays
Food Handler's Certification (or ability to obtain upon hire)
Physical ability to stand for extended periods and lift up to 50 lbs
Excellent time management and organizational skills
Preferred
Culinary degree or professional culinary training
Experience with farm-to-table or seasonal menus
Knowledge of dietary restrictions and alternative cooking methods
Experience with plated dinners, buffets, and family-style service
Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
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Prepare, cook, and plate dishes for banquets, weddings, corporate events, and special occasions
Execute menu items according to recipes and specifications while maintaining consistency and quality
Prepare ingredients through proper measuring, chopping, mixing, and other prep work
Coordinate timing of multiple dishes to ensure proper sequencing and temperature for service
Responsible for preparing daily staff meals for the employee cafeteria and for maintaining, replenishing, and presenting all Canteen offerings throughout the day to ensure consistent quality and availability.
Kitchen Operations
Set up and break down banquet kitchen stations efficiently
Maintain clean, organized, and safe work areas throughout service
Properly store food items and supplies according to health and safety standards
Monitor food levels and communicate needs to kitchen management
Assist with inventory management and minimize food waste
Quality & Standards
Ensure all dishes meet Wildflower Farms' presentation and quality standards
Follow portion control guidelines to maintain food cost targets
Adhere to all food safety regulations and HACCP guidelines
Maintain proper food handling and storage temperatures
Team Collaboration
Work cooperatively with kitchen staff, service team, and event coordinators
Communicate effectively during high-volume service periods
Assist other kitchen positions as needed
Participate in pre-event meetings and menu planning discussions
Pay Rate: $21/hour
Qualifications
2+ years of experience in banquet, catering, or high-volume cooking
Strong knowledge of various cooking methods, ingredients, and kitchen equipment
Ability to work flexible hours including evenings, weekends, and holidays
Food Handler's Certification (or ability to obtain upon hire)
Physical ability to stand for extended periods and lift up to 50 lbs
Excellent time management and organizational skills
Preferred
Culinary degree or professional culinary training
Experience with farm-to-table or seasonal menus
Knowledge of dietary restrictions and alternative cooking methods
Experience with plated dinners, buffets, and family-style service
Shinrin Yoku LLC is an Equal Opportunity Employer, M/F/D/V. Shinrin Yoku LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Shinrin Yoku LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
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