The Hotel at Auburn University
  • Auburn, AL, USA
  • Full Time

Work with Ariccia Chef and purchasing director in the purchase and research of all menu items.  Plan, prep, set up and provide quality service in all areas of Ariccia production to include all food produced for Ariccia Breakfast and Lunch Buffet. Oversee the flow of production of all production for breakfast, lunch, and dinner service.  The AM Ariccia Chef de Partie is responsible for ensuring the success of the team by helping the Banquet Chef with all plate ups, or what ever needed, when asked. Ensure the set up for lunch buffet, brunch, and promotional events is correct, and chaffers and or equipment are lit on time.  Monitor all mise en place to ensure it is completed to satisfaction of set standards.  To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Creation of daily specials, lunch buffet menus, and brunch menus are to be completed with ordering information on Sunday for the following Wednesday through Saturday, and on Wednesday for the following Sunday Monday and Tuesday.  Maintain and contribute to a positive work environment. Assist in the controlling food and labor cost. 



  1. High school diploma or equivalent vocational training certificate.
  2. 5 years experience in culinary field
  3. Ability to communicate in English with guest, co-workers and management to their understanding.
  4. Ability to compute basic mathematical calculations.
  5. Ability to work all stations in all kitchens with minimum defects
  6. Food handling certificate
  7. Knowledge of food cost controls
  8. Experience in restaruant production and timing


  1. 1. Culinary college degree
  2. Sanitation Certificate.
  3. Ability to communicate in multiple languages


Essential Job


  1. Ability to maintain a clean, neat and organized work environment
  2. Ability to follow recipes, to increase or decrease recipe as needed.
  3. Full working knowledge of all Ariccia menus and stations.
  4. Excellent knife skills
  5. Can season food properly
  6. Can properly follow all processes that are in place
  7. Can communicate with all internal customers efficiently and professionally. {stewarding, service staff}
  8. Can fill out all requisitions properly
  9. Can follow all rules and regulations in employee hand book properly
  10. Properly rotate product in walk in cooler.
  11. Clean and maintain equipment properly
  12. Maintain and strictly abide by state sanitation/health regulations and hotel requirements
  13. Can organize and set up work station fast and efficiently.
  14. Ensure all food in kitchen is labeled dated and rotated.
  15. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
  16. Ensure Butcher shop and coolers are maintained properly
  17. Coordinates scheduling of AM and PM kitchen functions
  18. Ensure all guest special requests are met
The Hotel at Auburn University
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