Job Details

Auberge Resorts - - Responsibilities: Utilize a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc.; Sophisticated protein cooking. Minor butchery.; Consistent excellence in work product in setting up and breaking down a station.; Organization of stations, workplace cleanliness, sanitation and safety.; Cook II is responsible for preparing all mise-en-place for a station and working service.