Cook II at Auberge Collection

Kawaihae, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Sep, 26

Salary

30.56

Posted On

01 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Mise En Place, Stock Rotation, Food Safety, Sanitation, Kitchen Supervision, Inventory Management, Food Presentation, Culinary Methods

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 The base salary for this position is $25.98 - $30.56 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. Orders supplies as necessary by initiating requisitions and fills out Engineering work orders as necessary to maintain the best possible physical plant. Check function sheets and restaurant requisitions and prepare a list of tasks to be accomplished that day. Prepare determined mise en place for the day. Practices good stock rotation, storage, and handling of goods to minimize waste and spoilage. Assists in supervision and/or training of other cooks. Keeps work area clean at all times and adheres to all standards of health, safety, hygiene and sanitation. Reporting of suspicious persons in the kitchen. Organize outlet orders and needs. Qualifications Formal training or education in culinary arts. One year Cook III level or previous Cook II 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. 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 II is responsible for preparing mise en place, managing stock rotation, and ensuring high-quality food presentation. They also assist in supervising other cooks and maintaining strict health and safety standards in the kitchen.