Job Details

Auberge Resorts - - Responsibilities: Prepare mise-en-place for a station and assist during service; Utilize a variety of cooking styles, times and temperatures (e.g., Whole Roast, Quick Sear, Sous Vide, Slicer); Maintain organization of stations, cleanliness, sanitation and safety; Date all food containers and rotate per Executive Chef standards to keep perishables at proper temperatures; Demonstrate teamwork with other stations and manage inter-station timing and multi-tasking