Chef de Partie / Luxury Resort

Job Description

Job Description

Company Description

A beloved local landmark for over 150 years, White Barn Inn, Auberge Collection is synonymous with warm New England hospitality, rustic charm, and uncompromising attention to detail. Just a 90-minute drive north of Boston in the charming coastal town of Kennebunk, Maine, the 28-room property is renowned as one of the country’s most distinctive getaways offering supreme levels of quality, luxury, and gracious service. The hotel's four waterfront cottages and one-of-a-kind houseboat boast coastal views and access to White Barn Marina. Amenities include an outdoor infinity pool, coastal views, an award-winning spa, two restaurants,  convenient access to fine shopping and art galleries in Kennebunkport, as well as a variety of experiences from bike riding to local apple orchards to traditional Maine lobster bakes. The White Barn Restaurant, a culinary legend, Forbes Five Star and AAA Five Diamond fine dining destination, offers seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery highlighting the local Maine farmstead and fisheries to the table in flavorful, approachable dishes. In summer 2020, White Barn Inn unveiled a property-wide redesign led by New York-based Jenny Wolf Interiors that refreshed guest rooms and public spaces with playful contemporary touches and elements from local Maine purveyors.

For more information: auberge.com/whitebarninn

Follow White Barn Inn on Facebook and Instagram @WhiteBarnAuberge

The key responsibilities for this position are:

• Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail.
• Oversees the production of mise en place and monitors proper storage and rotation of product.
• Assists in training new team members and developing their core competency on all pastry techniques 
• Develops new seasonal items as needed.
• Assists in organising all prepared mise en place as it pertains to various events across the property
• Tracks inventory usage and relays necessary orders appropriately.
• Maintains and strictly abides by state sanitation/health regulations and resort requirements.
• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members.
• Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.

• Must have 1+ years of pastry experience and a general understanding of all areas of savory kitchen (saute, pantry, grill etc.)
• Preferred 3+ years experience
• Ability to work independently and as part of a team
• Strong attention to detail and time management skills
• Ability to stand, walk, bend, and lift up to 25 lbs throughout the shift
• Flexible schedule, including weekends and holidays
• Bilingual skills are a plus

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 world’s most desirable destinations.

WBI Operations LLC is an Equal Opportunity Employer, M/F/D/V. WBI Operations LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, WBI Operations LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.