AM Junior Sous Chef

The Dunlin; Johns Island (SC); On-site; USD 30,000 - 34,000; Full time

Benefits offered by this job

Free Parking

Free Team Member Cafeteria

Holiday Pay

Team Member Stay Program

50% off F&B + Spa

Job summary

Auberge Collection on Johns Island, SC seeks a Culinary Artisan to join our kitchen brigade, handling pantry and banquet duties, and assisting the team with daily prep, mentorship, and menu development under the chef. Formal culinary training and at least one year Cook I experience are required.

Pay ranges from $22 to $25 per hour, depending on experience, with benefits including free parking, free staff cafeteria, holiday pay, a team member stay program, and 50% off F&B plus spa services.

Qualifications

• Formal training in culinary arts.
• At least 1 year Cook I experience.
• Strong focus on precision and high-quality presentation of food.

Responsibilities

• Work all kitchen positions and assist with pantry and banquet duties.
• Mentor and train team members; provide daily prep and technique guidance.
• Assist with specialty dinners and functions with supervision as needed.
• Develop daily features and menus with guidance from the chef, aligned to outlet theme.
• Lead and manage service in the absence of the Sous Chef.

Education

Formal culinary training

Job description

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 specialty 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 Sous Chef.

Pay $22 - $25, dependent on experience

Additional Benefits:

• Free Parking
• Free Team Member Cafeteria
• Holiday Pay
• Team Member Stay Program
• 50% off F&B + Spa

Qualifications:
Qualifications

• Formal training or education in culinary arts.
• One year Cook I 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.