Cook I

The Knox; Kennebunk (ME); On-site; USD 39,000 - 51,000; Full time

Benefits offered by this job

Hiring bonus

Job summary

A Culinary Artisan role at Auberge Collection in Kennebunk, Maine offers a casual position with room for growth and daily kitchen responsibilities across pantry and banquet. You will work under the chef on special dinners, feature development, and daily prep while maintaining high standards of presentation.

We value precision, culinary skill, and teamwork, with a base hourly rate of $32.46 and a $1,000 hiring bonus for successful candidates.

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 high-quality presentation of food.

Responsibilities

• Work all kitchen positions including pantry and banquet as needed.
• Assist other team members with mentorship and training development and daily prep guidance.
• Assist the chef with specialty dinners and functions with minimal supervision.
• Develop daily features and special menus with guidance from the chef.

Skills

Proficient culinary methods

Precision and detail

Education

Formal training or education in culinary arts

Job description

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.