Cook I, Pastry (Full Time)

AccorHotel • Kohala Coast, HI

3d

About The Position

The Cook I is first level of line leadership in culinary. The Cook I is responsible for their area of operation and will implement and maintain the vision of the Chef. What you will be doing: Act as a leader, mentor, and project a positive influence in culinary Assist Chefs in recipe creation, menu development, implementing standards, SOP’s and systems Independently create original recipes, do recipe and menu costing, and provide personalized culinary service to meet guest requests. Must be able to effectively communicate with external departments in a timely manner to support culinary functions. Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc. Cook meat, fish and poultry to proper temperature Display a working knowledge to emulsify cold or hot sauces/dressings Perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill. Expedite (Expo) between waitstaff and kitchen to prioritize orders and assist in final dish preparation, ensuring accuracy and presentation Facilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with care Must be able to read, write, understand and adjust recipes according to business levels Read, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists. Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards Participate in scheduled internal and external departmental meetings as required. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow all safety and sanitation policies when handling food and beverage Follow kitchen policies, procedures and service standards

Requirements

• Leadership capabilities and good communication skills
• Ability to focus attention on department needs, remaining calm and courteous at all times
• Good reading, writing and oral proficiency in English language
• Ability to work cohesively and collaboratively as part of a team
• Detailed & service oriented with an eye for detail to be self-motivated and energetic.
• Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance)

Nice To Haves

• Ability to speak other languages and basic understanding of local languages will be an advantage (Ilocano/Tagalog)
• Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate)

Responsibilities

• Act as a leader, mentor, and project a positive influence in culinary
• Assist Chefs in recipe creation, menu development, implementing standards, SOP’s and systems
• Independently create original recipes, do recipe and menu costing, and provide personalized culinary service to meet guest requests.
• Must be able to effectively communicate with external departments in a timely manner to support culinary functions.
• Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.
• Cook meat, fish and poultry to proper temperature
• Display a working knowledge to emulsify cold or hot sauces/dressings
• Perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill.
• Expedite (Expo) between waitstaff and kitchen to prioritize orders and assist in final dish preparation, ensuring accuracy and presentation
• Facilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with care
• Must be able to read, write, understand and adjust recipes according to business levels
• Read, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists.
• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
• Participate in scheduled internal and external departmental meetings as required.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow all safety and sanitation policies when handling food and beverage
• Follow kitchen policies, procedures and service standards

Benefits

• benefit available for fulltime or part time employees while being a part of the Fairmont Orchid ‘Ohana
• Preferred provider medical/drug/vision benefits starting at $16.98 for employees
• We put you first & value you with employer paid coverage for group life and accidental insurance coverage ($7,500) + Coverage is available for your ‘ohana!
• We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program.
• Don’t just live in the moment – own your moment with 11 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately
• We go the extra mile by offering 50% discounts at hotel restaurants, 30% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls.
• We are globetrotters taking advantage of our Travel Program with employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)
• Complimentary meals in our employee dining facility

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees