Role Summary

Join our team as a Cook II and become one of the authors of our story.  

Cook II’s should have two to three years experience as a line cook. A cook B will be working stations such as fry, saute, or veg. Cook B will be responsible for the preparation and execution of their given station, as well as prep lists and closing duties.


Core Responsibilities

The key responsibilities for this position are:

  • 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 A is responsible for preparing all mise-en-place for a station and working service. 

  • Speed, Accuracy & Temperature, for all dishes. Displays teamwork with other stations, inter-station timing, communication, and dynamic multi-tasking.

  • Date all food containers and rotate as per Executive Chef standards, making sure that all perishables are kept at proper temperatures.

  • Perform any other duties as assigned.

  • Complete opening duties:

    • Set up work station with proper tools, mise en place and equipment according to kitchen standards, as necessary.

    • Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that everything complies with kitchen standards.

    • Check production schedule and daily pars. Ensure that daily production is organized, prioritized, and on track.

    • Inform Sous Chef immediately of any items /supplies needed for the day’s tasks as necessary.

    • Rotate and restock any dry goods, fresh products, cooking wines that you use in production in the appropriate areas as per need. 

Required Qualifications

  • Ideal candidates will possess prior experience in a high-volume restaurant, preferably one that services a fine dining restaurant.
     
  • Must be able to remain calm under pressure, be consistent in presentation, take criticism well and understand the demands of a cooking schedule.
     
  • Must be able to walk or stand for long periods of time work, holidays and lift up to 50 pounds.
     
  • Candidates must have a flexible work schedule as well and

 

What Else?

At Auberge, we are passionate about our mission to be the best-loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating unforgettable memories.  Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort, and beauty.  Whatever role we play in Auberge, and wherever we work, we all live by the view that our core purpose is to enrich people’s lives.  

If you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.


Stanly Ranch is an Equal Opportunity Employer, M/F/D/V. Stanly Ranch 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, Stanly Ranch 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.


 

This is a non-management position

Visit Careers at Stanly Ranch

Personal Information









Attachments

Other Information