Banquet Cook $500 Sign-On Bonus

Auberge Resorts, LLC; Johns Island (SC); On-site; USD 10,000 - 60,000; Full time

Job description

A destination retreat on the banks of the Kiawah River surrounded by miles of golden spartina grass, giant oak trees, and shallow marsh flats. Cool breezes blow through cottage-inspired guest rooms and river-view cabanas overlooking vast expanses of marshland. Large furnished porches offer a peaceful oasis to hear the whistles of Carolina wren as you page through a good book and enjoy the simple pleasures of island life. The main lodge is the heart of the resort where you can rock in wicker chairs on the wraparound wooden porch or enjoy cocktails from a riverside pool cabana as the sun sets over the marsh savannahs. Evoking the spirit of old-time summer retreats, The Dunlin’s 72 cottage-style guest rooms overlook the glittering Kiawah River. Designed by Amanda Lindroth, inside you’ll find honey oak floors, white beadboard walls, and mint green and wicker accents that nod to classic southern style, while deep soaking tubs, built-in closets, and linen fabrics stamped with signature prints add an atmosphere of home.

Just 20 miles from Charleston, The Dunlin is only a 45-minute drive from Charleston International Airport.

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 work 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.
• Work with the chef on specialty dinners and functions with minimal supervision.
• Develop daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet.
• Assist with all food requisitions and ordering needs with the chef's guidance and approval for cost budgeting.
• Lead and manage service in the absence of the chef.

Pay $19 - $23, dependent on experience

$500 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.