Junior Sous Chef | Talent Day October 27th

At Auberge Collection we honor the artistry of cuisine and the passion of those who bring it to life. As a Junior Sous Chef you will serve as a vital member of the culinary leadership team supporting the Sous Chef and Executive Chef in guiding daily operations mentoring team members and ensuring every dish reflects the precision creativity and excellence that define our dining experiences.

Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family our people always find new ways to look after the business their guests and their team members. Within this the key responsibilities for this position are:

Culinary Leadership & Team Support

• Assist in overseeing kitchen operations ensuring consistency quality and timely service across all culinary outlets.

• Mentor train and support junior kitchen staff fostering growth skill development and teamwork.

• Lead by example in upholding culinary standards and operational excellence.

Food Preparation & Menu Execution

• Prepare and execute dishes to the highest standards ensuring adherence to recipes portioning and presentation guidelines.

• Collaborate with senior chefs in developing daily specials and menu enhancements that align with the culinary vision.

• Support the planning and execution of specialty dinners banquets and private events.

Operational Excellence

• Ensure proper use care and cleaning of all kitchen equipment and workspaces.

• Monitor inventory and assist with ordering requisitions and cost control measures.

• Maintain compliance with food safety hygiene and sanitation standards at all times.

Creativity & Innovation

• Contribute ideas for new dishes techniques and presentations that enhance the guest experience.

• Support continuous improvement by sharing insights and feedback with the culinary leadership team.

This role is an invitation to grow into leadership while honing your culinary craft. As a Junior Sous Chef you will inspire your team refine your skills and help deliver extraordinary dining moments that leave a lasting impression on every guest.

Qualifications :

Experience & Education

• 3 years of culinary experience including 1 year in a supervisory or Chef de Partie role in luxury hospitality.

• Culinary arts training or education preferred.

Technical Skills

• Proficiency across multiple kitchen stations with knowledge of inventory and cost control.

Leadership & Teamwork

• Ability to mentor and support junior staff fostering collaboration and efficiency.

Attention to Detail

• Consistent execution and presentation of high-quality dishes.

Flexibility

• Flexible schedule including weekends and holidays.

Additional Information :

Auberge Collection is a portfolio of extraordinary hotels resorts residences and private clubs. While each property is unique all share a crafted approach to luxury and bring the soul of the locale to life through captivating design exceptional cuisine innovative wellbeing and gracious yet unobtrusive service. With 30 one-of-a-kind hotels resorts and residences Auberge invites guests to create unforgettable stories in some of the worlds most desirable destinations.

For more information:

Connect with Auberge Collection on Instagram TikTok Facebook and LinkedIn @Auberge and #AlwaysAuberge

Friedkin is a privately held family of global brands spanning automotive entertainment hospitality investments and sports.

Founded in 1969 and headquartered in Houston Texas the company is led by Chief Executive Dan Friedkin and united by a mission to build breakthrough brands that redefine the status quo.

The Friedkin portfolio includes Gulf States Toyota 30WEST Accelerated Solutions Group AS Roma Ascent Automotive Group Auberge Collection Congaree Copilot Capital Diamond Creek Everton Football Club GSFSGroup Imperative Entertainment Legendary Expeditions NEON Northside Lexus Pursuit Sports The Friedkin Group International USAL and Westside Lexus.

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Remote Work :

No

Employment Type :

Full-time