Culinary - Cafeteria - Assistant Cook

Halekulani Hotel•Honolulu, HI

About The Position

The Cafeteria Assistant Cook coordinates the planning, preparation, set-up, and execution a well-balanced and appealing selection of employee meals in accordance with Hotel quality standards and specifications. They maintain an organized and neat work environment ensuring sanitation and safety standards are routinely met, and assist other kitchen sections as assigned.

Requirements

High school diploma or equivalent vocational training certificate.
Minimum two (2) years of experience as a Prep Cook at a 4-star hotel or restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.
Position requires basic knowledge of culinary skills such as knife techniques, sauce preparation, cooking methods, mis en place prep, and sanitation requirements.
Must be highly organized, detail-oriented and have the ability to multi-task.
Ability to comprehend and follow recipes.
Must be able to expand/condense recipes as needed.
Knowledge of pans and carving item pars.
Compute basic arithmetic.
Ability to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.
Fluency in English both verbal and non-verbal, as well as French Culinary Terms.

Nice To Haves

Food handling/Food Sanitation certificate desired.
Certification of Culinary training or apprenticeship program preferred.

Responsibilities

Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Assist with resolving guest complaints, ensuring guest satisfaction.
Complete opening duties.
Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Coordinate menu planning with the Executive Chef/Sous Chef and Food Buyer to ensure that food costs are maintained.
Maintain complete knowledge of the following: Scheduled menus for the Cafeteria. Menu item preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presentation method. Inventory levels and when to restock items that were depleted during the shift.
Prepare all meals following recipes and yield guides.
Inform the Sous Chef of any shortages before the item runs out.
Work closely with the Cafeteria Line Server/Attendant to ensure optimum service for the employees.
Monitor quality and amounts of food on the service line.
Breakdown workstation and complete closing duties.
Perform all other duties as may be required or assigned.