Staff Dining Cook II

Auberge Collection•Santa Fe, NM

15d

About The Position

Step into the realm of culinary excellence as a key member of our kitchen brigade. As a Staff Dining Cook II, you play an integral role in nourishing the heart of our organization — our team members. You will curate creative, cost-effective meals that fuel and inspire those who deliver exceptional guest experiences every day. The Staff Dining Cook II is responsible for preparing high-quality, nutritious meals for team members across all departments. This role ensures food is prepared in sufficient quantities throughout the day to accommodate varying shift schedules, as team members dine at different times depending on start times and lunch breaks. The ideal candidate is organized, resourceful, cost-conscious, and passionate about creating satisfying meals in a dynamic environment.

Requirements

Previous culinary experience required; high-volume or institutional dining experience preferred.
Strong understanding of food cost control and waste reduction.
Ability to work independently and manage time effectively.
Knowledge of food safety and sanitation standards.
Flexible schedule to support varying operational needs.

Responsibilities

Prepare and cook daily meals for team members, ensuring variety, quality, and cost effectiveness.
Maintain adequate food production throughout the day to support continuous dining needs across all shifts.
Develop creative menus utilizing available ingredients while managing food cost responsibly.
Check function sheets and internal requisitions to prepare and organize daily task lists.
Order supplies as necessary by initiating requisitions; coordinate with vendors as needed.
Submit Engineering work orders to maintain equipment and ensure optimal kitchen functionality.
Organize outlet orders and ensure all team member dining needs are met efficiently.
Practice proper stock rotation (FIFO), storage, and safe handling of all food products to minimize waste and spoilage.
Maintain a clean and organized work environment at all times.
Adhere strictly to all health, safety, sanitation, and hygiene standards.
Monitor kitchen activity and report any suspicious or unsafe behavior immediately.