Cook I

Auberge Collection•Dallas, TX

8d•Onsite

About The Position

Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs. Works and assists the chef with speciality dinners and functions with minimal supervision. Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet. Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting. Leads and manages service in the absence of the chef. Lead assigned kitchen station during service from prep through final plating Prepare, cook, and plate menu items according to recipes, portion standards, and presentation guidelines Manage multiple orders at once while maintaining accuracy, timing, and consistency during peak service Monitor ticket flow and prioritize execution based on service demand and kitchen direction Ensure all dishes are properly finished, garnished, and meet quality standards before leaving the kitchen Perform final checks for temperature, portion accuracy, seasoning, and presentation Communicate with expeditor and Sous Chef regarding timing, modifications, and service flow Maintain full responsibility for station setup, organization, cleanliness, and readiness throughout service Prepare station mise en place before service and complete full breakdown and reset after service Train and support Cook II and Cook III team members during prep and service Troubleshoot station issues such as timing delays, missing items, or quality concerns Monitor inventory usage and communicate shortages or waste issues to leadership Assist with prep planning and support execution of daily specials and seasonal items Participate in line checks and ensure station readiness prior to service

Requirements

Formal training or education in culinary arts, with a focus on pastry and baking techniques.
One year Cook II level or previous Cook I experience.
Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques.
Strong focus on precision and detail to ensure consistency and high-quality presentation of pastries and desserts.
Strong mastery of cooking techniques and station execution
Ability to manage multiple orders simultaneously
Strong knife skills and plating execution
Experience training junior staff
Strong understanding of kitchen systems and service flow
Flexible availability including nights, weekends, holidays
Food handler certification required or must be obtained

Nice To Haves

3+ years of culinary experience preferred

Responsibilities

Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands.
Assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs.
Works and assists the chef with speciality dinners and functions with minimal supervision.
Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet.
Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting.
Leads and manages service in the absence of the chef.
Lead assigned kitchen station during service from prep through final plating
Prepare, cook, and plate menu items according to recipes, portion standards, and presentation guidelines
Manage multiple orders at once while maintaining accuracy, timing, and consistency during peak service
Monitor ticket flow and prioritize execution based on service demand and kitchen direction
Ensure all dishes are properly finished, garnished, and meet quality standards before leaving the kitchen
Perform final checks for temperature, portion accuracy, seasoning, and presentation
Communicate with expeditor and Sous Chef regarding timing, modifications, and service flow
Maintain full responsibility for station setup, organization, cleanliness, and readiness throughout service
Prepare station mise en place before service and complete full breakdown and reset after service
Train and support Cook II and Cook III team members during prep and service
Troubleshoot station issues such as timing delays, missing items, or quality concerns
Monitor inventory usage and communicate shortages or waste issues to leadership
Assist with prep planning and support execution of daily specials and seasonal items
Participate in line checks and ensure station readiness prior to service