Prince Waikiki: Culinary - Assistant Pastry Cook (On-Call)

Human Resources Team•Honolulu, HI

About The Position

Aloha and Welcome! Thank you for your interest in employment opportunities with Prince Waikiki on Oahu. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to competitive industry salaries, ambassador recognition programs, training, and career opportunities, we offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, 401K, Health Reimbursement, discounted parking, dining and golf discounts, and more. At Prince Waikiki, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us. Band 1H 100 Sails Assistant Pastry Cook Primary Responsibilities: Responsible for assisting the Lead Pastry Cook in the food production and labor cost of the pastry shop as well as the quality of the pastry and bread products served at the resort. Prepare pastry items, requisition needed for supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Monitor the level of consumption to minimize over or under production.

Requirements

Any combination of education, training or experience that provides the required knowledge, skills, and abilities necessary to perform the duties of the position.
High school diploma required.
Ability to obtain any government required license or certificate. Example: Hawaii Health Card Permit, Liquor Commission Card Service Permit.
Ability to work in confined spaces.
Ability to perform duties within extreme temperature ranges.
Regular attendance in conformance with the standards, which may be established by the Hotel and Golf Club from time to time, is essential to the successful performance of this position.
Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel and Golf Club.
Knowledge of the operation of all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, rice machines, etc.
Ability to use various office equipment, including, but not limited to, typewriters, calculators, photocopiers and facsimile machines.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
Ability to stand, walk, and/or sit continuously to perform essential job functions for extended periods of time.
Ability to work in confined spaces.
Ability to perform duties within extreme temperature ranges.
Sufficient manual dexterity in hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 50 lbs., on a continuous schedule.
Ability to communicate effectively in the English language with employees and guests, understand reports and related correspondence and accurately perform all essential job functions.
Ability to effectively deal with internal and external customers, some requiring high levels of patience tact and diplomacy, to collect accurate information and resolve conflicts.
Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicate with other employees.

Nice To Haves

Culinary or apprenticeship program training preferred.
CPR and/or First Aid training preferred.

Responsibilities

Assist Executive Chef/Executive Sous Chef in establishing and implementing cost control procedures.
Inventory food products available to develop daily specials.
Responsible for daily food requisitions, proper storage and handling procedures, and rotation of stock.
Check all food products for freshness and wholesomeness.
Assist kitchen personnel during periods of high demand to insure timeliness and quality of product.
Coordinate the daily production of pastries and breads.
Inspect equipment and submit work orders for repair as needed.
Responsible for ensuring sanitation and safety standards are met for food storage.
Monitor recipes and verify that proper procedures are being adhered to.
Ensure safety procedures and practices are followed.
Perform other related duties as assigned or required.
Update kitchen manuals of recipes and of menu item photos whenever changes are made.
Respond to and resolve guest or employee concerns.
Make recommendations regarding menu in an effort to increase sales, enhance profits and be competitive.
Perform general cleaning tasks, using standard hotel cleaning products as assigned by the supervisor, to adhere to health standards.
Perform other duties as requested, such as cleaning up unexpected spills or executing special guest requests.
Perform other duties assigned by the Executive Chef or Sous Chef.
Upon employment, all employees are required to fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of the facilities. Employees who violate Hotel and Golf Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.