Banquet Cook $1,000 Sign On Bonus at Auberge Collection

Johns Island, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

23.0

Posted On

15 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Banquet Cooking, Pantry Management, Menu Development, Food Presentation, Kitchen Leadership, Food Requisitioning, Budgeting, Mentorship, Training Development

Industry

Hospitality

Description

Company Description The Dunlin, Auberge Collection, is a coastal escape in South Carolina’s Sea Islands set within the exclusive waterfront community of Kiawah River. Named after a beautiful local shorebird, this charming getaway is an experience-driven, design-led boutique luxury retreat embodying the eternal Southern summer home. Inviting guests to experience the outdoor bliss of coastal living on 2,000 picturesque acres, the nature-embraced Johns Island resort is just 20 miles from Charleston. Designed by Amanda Lindroth, the property offers 72 cottage-style guest rooms and suites. Adventure beckons with 20 miles of riverfront and scenic nature trails and flora- and fauna-rich marshlands, while two Auberge dining concepts and a destination spa celebrate the rich heritage of South Carolina and the simple wonder of life on the river. For more information: auberge.com/the-dunlin Follow The Dunlin on Instagram and Facebook at @DunlinAuberge Job Description Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons. Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs. Works and assists the chef with speciality dinners and functions with minimal supervision. Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet. Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting. Leads and manages service in the absence of the chef. Pay $19 - $23, dependent on experience *$1,000 Sign On Bonus Additional Benefits: Free Parking Free Team Member Cafeteria Holiday Pay Team Member Stay Program 50% off F&B + Spa Qualifications Formal training or education in culinary arts. One year Cook III level or previous Cook II experience. Strong focus on precision and detail to ensure consistency and high-quality presentation of food. 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 world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Kiawah River Hospitality Group LLC is an Equal Opportunity Employer, M/F/D/V. Kiawah River Hospitality Group 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, Kiawah River Hospitality Group 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. Job Type: Non-Management

Responsibilities

The Banquet Cook is responsible for preparing high-quality savory and sweet dishes across various kitchen positions, including pantry and banquet. They assist the chef with specialty dinners, develop daily features, and lead service in the chef's absence.