Cook I at Auberge Collection

Kawaihae, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Oct, 26

Salary

32.46

Posted On

11 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Presentation, Menu Development, Kitchen Management, Food Requisitioning, Pantry Management, Banquet Service, Mentorship, Training Development, Culinary Techniques

Industry

Hospitality

Description

Company Description Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani – meaning “mountain reaching heaven” – is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion. For more information: auberge.com/mauna-lani Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge Job Description $1,000 Hiring Bonus for successful candidates! The base salary for this position is $32.46 hourly. 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. This is a casual position. 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 with the theme of the cuisine for the outlet. Assists with all food requisitions and ordering needs with the chef’s guidance and approval for COB budgeting. Leads and manages service in absence of the chef. Qualifications Formal training or education in culinary arts. One year Cook II level or previous Cook I experience. Proficient in various culinary methods. Strong focus on precision and detail to ensure consistency and high-quality presentation of food dishes. TB test clearance required. Food Handler's Certification required. Additional Information Auberge Collection is a portfolio of extraordinary hotels, 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 across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge and #AlwaysAuberge. DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, 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, DHL Mahi Staffing, 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 Cook I is responsible for preparing high-quality dishes across various kitchen positions, including pantry and banquets, while assisting with specialty dinners. They also lead service in the chef's absence and help develop daily features and manage food ordering.