Kitchen Porter

Mountain Village, CO - USA

Monthly Salary: Not Disclosed

Posted on: 30+ days ago

Vacancies: 1 Vacancy

Job Summary

Receiving agent of all food related deliveries and assisting with all other departmental deliveries.
To control quality of deliveries by refusing and returning inferior products due to temperature abuse physical chemical or biological contaminants.
To aid in the management of ServeSafe Standards by checking log sheets and following up with state and county inspections.
To report directly to the Executive Chef any issues daily.
To record daily requisition sheets and process by delivering orders twice daily to the outlets.
To keep and maintain standard par sheets populate order guides up to the par inventory
To collect the daily requisitions from all outlets consolidate and fill out the order forms for the respective chef.
To assist in placing the orders with approved vendors
To maintain all dry food paper and chemical store rooms walk-in coolers freezers trash and recycle rooms as well as the loading dock area.
To attend BEO meetings to assure there is clear and concise understanding of equipment needs for the upcoming groups.
To cart up all requisitions for smallwares and equipment needs for all events.
To manage and follow up after all events regarding the clean and safe return of all smallware and equipment used.
To inventory all items signed out tracking the losses of such inventory.
To report losses immediately so that we may have ample time to re-order any significant losses.
To perform a Big 4 quarterly inventory of all china glass and silver. Record and send to the Executive Chef
To aid in the end of year inventorys counting recording and reporting by year end deadlines
May be asked to help in other areas including the kitchen stewarding and front of house not excluding any department if needed in slower periods
To assist and direct other parties utilizing our refuse receiving or common areas.
To perform (Weekly Walkthroughs) that will include health and safety HACCP OSHA Fire and Auberge standards and write a report of your findings to the Executive Chef so he may prepare the follow up with the respective manager. This will include the following areas (Black Iron/ Timber Room Kitchens Bars and Service Areas IRD/ Timber Room Kitchens EDR Kettle Falcon Room/ Crest Club Swim Club Pastry Shop and service areas including any store areas relating to each)

Qualifications :

A minimum of one year experience as a Dishwasher
Ability to read and write in English
Ability to work a flexible schedule including weekends and holidays according to department needs

Additional Information :

Auberge Resorts 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 and spas and gracious yet unobtrusive service. With hotels and resorts across three continents Auberge invites guests to create unforgettable stories in some of the worlds most desirable destinations. Please visit to learn more about our Collection. Follow us on Instagram TikTok Linkedin Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.

Remote Work :

Employment Type :

Full-time

Dive into the heart of culinary magic as a Porter. Embrace the rhythm of kitchen chaos and be the guardian of cleanliness contributing to the symphony of flavors that defines a memorable dining experience.Receiving agent of all food related deliveries and assisting with all other departmental delive...

Receiving agent of all food related deliveries and assisting with all other departmental deliveries.
To control quality of deliveries by refusing and returning inferior products due to temperature abuse physical chemical or biological contaminants.
To aid in the management of ServeSafe Standards by checking log sheets and following up with state and county inspections.
To report directly to the Executive Chef any issues daily.
To record daily requisition sheets and process by delivering orders twice daily to the outlets.
To keep and maintain standard par sheets populate order guides up to the par inventory
To collect the daily requisitions from all outlets consolidate and fill out the order forms for the respective chef.
To assist in placing the orders with approved vendors
To maintain all dry food paper and chemical store rooms walk-in coolers freezers trash and recycle rooms as well as the loading dock area.
To attend BEO meetings to assure there is clear and concise understanding of equipment needs for the upcoming groups.
To cart up all requisitions for smallwares and equipment needs for all events.
To manage and follow up after all events regarding the clean and safe return of all smallware and equipment used.
To inventory all items signed out tracking the losses of such inventory.
To report losses immediately so that we may have ample time to re-order any significant losses.
To perform a Big 4 quarterly inventory of all china glass and silver. Record and send to the Executive Chef
To aid in the end of year inventorys counting recording and reporting by year end deadlines
May be asked to help in other areas including the kitchen stewarding and front of house not excluding any department if needed in slower periods
To assist and direct other parties utilizing our refuse receiving or common areas.
To perform (Weekly Walkthroughs) that will include health and safety HACCP OSHA Fire and Auberge standards and write a report of your findings to the Executive Chef so he may prepare the follow up with the respective manager. This will include the following areas (Black Iron/ Timber Room Kitchens Bars and Service Areas IRD/ Timber Room Kitchens EDR Kettle Falcon Room/ Crest Club Swim Club Pastry Shop and service areas including any store areas relating to each)

Qualifications :

A minimum of one year experience as a Dishwasher
Ability to read and write in English
Ability to work a flexible schedule including weekends and holidays according to department needs

Additional Information :

Remote Work :

Employment Type :

Full-time

Key Skills

Restaurant Experience
Porter Experience
Customer Service
Buffing
Dealership Experience
Cleaning Experience
Detailing
Manual Transmission Experience
Maintenance
Custodial Experience
Power Tools
Commercial Cleaning

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About Company

Auberge Resorts

Become one of the authors of our story. Join our team as a Receiving Agent at Susurros del Corazón in Punta de Mita Mexico, reporting to the Purchasing Manager. Your main responsibility will be to ensure that the products/merchandise received meet the quality standards required by the ... View more

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