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Team Member Dining Room Cook

4 months ago

Johns Island, United States The Dunlin Full time
Job DescriptionJob DescriptionCompany 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 for our most important guests - our team members

  • 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.

Pay $16 - $20, 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.


Additional Information

Auberge Resorts 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 and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts 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.