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Auberge Resorts

Junior Sous Chef $1,000 Sign On Bonus

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $48,000.00 - $64,900.00
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Work Schedule

Standard Hours
Day Shifts
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Benefits

Free parking
Free Team Member Cafeteria
Holiday pay
Team Member Stay Program
50% off F&B + Spa

Job Description

The Dunlin, Auberge Collection, is a distinguished coastal escape located in the serene Sea Islands of South Carolina, situated within the exclusive Kiawah River waterfront community. This boutique luxury retreat offers a design-led, experience-driven sanctuary that captures the timeless essence of a Southern summer home. The Dunlin is nestled on 2,000 acres of picturesque natural beauty on Johns Island, just 20 miles from the historic city of Charleston. The resort encompasses 72 charming cottage-style guest rooms and suites, designed by renowned artist Amanda Lindroth, creating an inviting and elegant atmosphere that harmonizes with the surrounding marshlands, riverfront, and scenic nature... Show More

Job Requirements

  • 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

Job 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

Job Duties

  • work all positions and works independently in the kitchen including pantry and banquet positions as needed with business demands
  • assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs
  • work and assist the chef with 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 cog budgeting
  • lead and manage service in the absence of the chef

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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