The Lodge at Blue Sky an Auberge Resorts Collection is currently seeking experienced line cooks to join their opening team. The James Beard award-winning chef is looking for dedicated culinary professionals to be apart of this exciting new property. 
 

POSITION SUMMARY: It is one of the most complicated hotel positions in the operation since the Cook I always works under pressure and the results of his work must be expected with great quality and on time. The pressure is constant in their day to day work.

Punctuality, responsibility, delivery, cooperation, and a sense of urgency, and a lot of desire to excel are mandatory for a cook I. The current dynamics of the hotel require the position to have availability to work flexible days and hours, in addition, to having an abundance of creativity and initiative. The position also requires you to be available to execute functions not considered in the descriptive functions of this position. 

Plan, prepare, set up, and provide high-quality service in all areas of food production for menu items and specials in designated outlets on and off the property. Direct, train, and supervise the performance of Line Cooks, prep cooks, and Stewards. Maintain organization, cleanliness, and sanitation of all food-related work areas and equipment.

 ESSENTIAL JOB FUNCTIONS: 

  • Collaborate with the Sous Chef and Chef de cuisine with ideas for the team or menu changes.

  • Help the Sous Chef oversee the Cooks II and III, 

  • The cook I do not need maximum supervision since they have an intellectual, cultural, and superior culinary knowledge level to make sound decisions.

  • Be on time, ready for work and, be an example to your peers

  • Attend the daily "Line-up"; Fulfill the basic commitment of excellence.

  • Operate the hygiene and cleaning programs in the kitchens at 100%.

  • Keep the kitchens in optimal conditions of hygiene, cleanliness, safety and in order

  • all your mise en place is in order and on time ready for service.

  • Performed activities always attached to the minimum quality standards of the Lodge at Blue Sky.

  • Always keep your station fresh, label all products in your mise en place.

  • Always avoid waste and poor handling of supplies to prevent the cost increase.

  • Participates actively in the programs of hygienic management of the Food and Beverage Department

  • Attends and participates in departmental and general meetings.

  • You Should take special care in the use given to both the work team and the products used, as they usually represent a considerable cost.

  • Ability to follow instructions.

  • Ability to adapt to meet the changes in priority of daily work.

  • Ability to remain extremely alert while operating machinery, knives, and hot equipment during service.

  • Ability to exert physical effort in transportation equipment, raw material, and utensils.

  • Ability to withstand the temperatures, humidity levels, and noise in the work areas.

  • Ability to withstand strenuous physical movements in the performance of work functions

  • You must report the damage, maintenance problems, or safety risks to Sous Chef or Chef de Cuisine.

  • Comply with all Health Department regulations as required by law and the hotel.

  • It’s your duty to participate in tasks not considered in the job description.

  • Ensure Quality At all times.

  • Fill out your production lists by checking the daily events to come.

  • When needed attend work meetings with the Chefs. 

  • Build a Professional relationship with the other cooks and the Stewarding team and communicate daily problems to follow and solve.

  • Ensure that the recipe guides are followed and that all the dishes are consistent.

  • Ensure that the work area is Safe and Clean.

  • Make Sure you have a 30 min break.

  • Ensure that all members of the teamwork together and that there is no waste of time and work.

  • Ensure that there is a daily inventory of meat, fish, and frozen items.

  • All perishable items must be wrapped and labeled.

  • Maintain a good work attitude and behavior with your leaders and peers

  • Check the Mise en place at all times and verify that it is ready for service.

  • Check that every dish on the menu is made in accordance with the quality standards.

  • Perform your duties according to the established service standards.

  • Follow hotel procedures and policies.

  • Give Positive feedback and be positive to a member of the team.

  • Be on time, ready to work, and be an example to follow for team members.

  • Always keep your uniform, work storage areas clean and in good condition.

  • Maintain a healthy work environment, not pushing, insulting, hitting, respecting differences of thoughts, sexual and religious orientation, according to hotel policies, otherwise disciplinary penalties will apply.

 

To build and complete the tasks of closing the workstation according to the procedures:
 

  • Rotate any product returned.

  • Wrap cover and tag every item you save with tape.

  • Organize all storage areas.

  • Clean and MOP all food preparations, as well as all kinds of shelves.

  • Return any unused utensils/equipment to your storage location.

  • Cool Hot Items Fast.

  • Turn OFF All unnecessary equipment for the next turn.

  • Collaborate with Sous Chef and Chef de cuisine with team ideas or menu changes.

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

ESSENTIAL QUALIFICATIONS: 

  • A genuine affinity for interacting meaningfully and positively with others.

  • Ability to support the overall Food & Beverage operations of the property so as to maximize customer satisfaction, team member performance, and business results.

  • Ability to ensure that visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

  • Required:

    • 5 years minimum experience as a Line Cook or Rounds Cook in a Fine Dining environment, Michelin star Restaurant a plus.

    • 2 to 3 years in Kitchen Management or Supervisor experience.

    • Ability to competently work all stations in the kitchen.

    • Food handling certificate.

    • Able to compute basic mathematical calculations.  

    • Ability to communicate in English with co-workers, guests, and management to their understanding.

    • Ability to provide legible written communication.

    • Versatility, discipline, organization, strong work ethic, and sense of teamwork.

  • Desirable:

    • High School diploma or equivalent vocational training certificate.

    • Prior Sous Chef, 

    • or above, experience.

    • Certification of culinary training or apprenticeship.

    • Ability to communicate in a second language, preferably Spanish.

    • Current sanitation training certificate

  • Ability to assist the restaurant managers with management of Food and Beverage team members in the restaurant to ensure guests receive the highest level of service and quality on a daily and consistent basis.  

  • Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all. 

  • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision. 

  • Professional, polished service, etiquette, and protocol skills and knowledge.

  • ServSafe certification.

ESSENTIAL SKILLS:

  • Ability to perform job functions with attention to detail, speed, and accuracy. 

  • Ability to prioritize, organize, delegate work, and follow-through.

  • Ability to think clearly, remain calm, and resolve problems using good judgment.

  • Ability to work well under the pressure of meeting production schedules and timelines as they pertain to delivering quality food service to Blue Sky guests.

  • Ability to respond to emergency situations and remain calm.

  • Punctuality.

  • Cleanliness.

  • Ability to work in tight spaces in close proximity to others, often in adverse conditions including but not limited to dry heat and steam.

  • Ability to interact in a polite, professional, and engaging manner upon encountering resort guests, whether on the grounds of the resort, while working a resort function, upon entering or leaving from work, or at any other time.  

  • Required

  • Ability to perform job functions with attention to detail, speed, and accuracy. 

  • Ability to prioritize, organize, delegate work, and follow-through.

  • Ability to think clearly, remain calm, and resolve problems using good judgment.

  • Ability to work well under the pressure of meeting production schedules and timelines as they pertain to delivering quality food service to resort guests and owners.

  • Ability to work a 12-hour shift.

  • Ability to respond to emergency situations and remain calm. 

  • Must possess a comprehensive understanding of all facets of an A La Carte kitchen, as well as a Full-Service Resort or Resort kitchen; this includes but is not limited to proficiency in cooking meat, fish, vegetables, stock and sauce making, intermediate or greater command of butchery, organizing and executing banquets or other private dining functions, basic expediting skills.

  • Desirable

  • Ability to work a flexible schedule, including weekends and evenings as needed for the benefit of departmental coverage.

  • Bilingual:  English and Spanish

Working Conditions: Most tasks are performed indoors. Temperature can reach high levels for comfort, but it is usually moderate.  The noise level is moderate to high. 

Physical Demands: Frequent need to perform the following physical activities: 

  • Reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to providing food service in the restaurant.  

  • The constant need to perform the following physical activities: grasping, turning, finger dexterity. 

  • Occasional need to stand for long periods of time. 

  • Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.

  • Vision requirements: the constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: the constant need to speak on the telephone and/or two-way radio, 

  • Respond to the general public and converse with staff. Ability to hear fire alarms and emergency equipment.



ABOUT THE LODGE AT BLUE SKY: Nestled between the soaring peaks of Utah’s Wasatch and Uinta mountain ranges, a mold-breaking and highly-anticipated concept in hospitality is emerging...The Lodge at Blue Sky sits on thousands of acres of some of the world’s most breathtakingly beautiful natural lands, just a few short minutes from Park City, and its unique philosophy fosters, in equal measure, unmatched luxury and uninhibited adventure. Prestigious industry publications including Travel and Leisure and Forbes have singled out The Lodge at Blue Sky as one of the most sought-after destination hotels in the world this year. 
 
The Lodge at Blue Sky is pleased to invite qualified and passionate candidates to join our Family in growing strong roots in our local and global community, being responsible stewards of the land we love, experiencing meaningful adventures, and nurturing our connections with people and other living creatures, every single day. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits.

 


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Auberge Resorts Collection 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, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination 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.

Department: Food & Bev Back of House
This is a non-management position

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