Cook II - Naupaka (Full Time)

Human Resources Team-posted 3 months ago
Full-time • Entry Level
Waimea, HI
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Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. 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 industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more. At Mauna Kea Resort, 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.

  • Assume complete responsibility of preparation and execution of designated stations.
  • Assist chef and higher-class cooks to ensure food is prepared to quality and food safety standards.
  • Prepare and plate all hot and cold food items in designated areas.
  • Prepare all restaurant, cafeteria and banquet hot/cold items including roasted, grilled, steamed, blanched and fried meats/starches/seafood/vegetables.
  • Inform head cook or sous chef of any excess items that can be used in daily specials or elsewhere.
  • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
  • Inform the Sous Chef of any shortages before the item runs out.
  • Direct and assist stewards in order to make clean-up a more efficient process.
  • Prepare sauces, dressings and other mise according to restaurant/banquet recipes and menu specifications.
  • Check produce, meats, seafood etc. daily for freshness and ensure proper storage and rotation of all food products.
  • Setup, prepare and breakdown station for restaurants and banquets.
  • Prepare and submit requisition; receive food items daily.
  • Complete all assignments in a timely fashion.
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  • Assist with line and cooler checks for expired dates, labelling and proper storage of food items in designated kitchens.
  • Read order tickets and BEO to prepare hot/cold food in a timely fashion as specified and according to standard.
  • Complete Opening Duties including setting up work station, inspecting cleanliness and working condition of tools, checking production schedule, and establishing priority items for the day.
  • Transport supplies from the Storeroom and stock in designated areas.
  • Operate kitchen equipment and perform duties following safety procedures and standards.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
  • Follow standards for proper handling of all food products.
  • Maintain clean, orderly, safe and sanitary work area.
  • Taste and inspect all sauces, dressings and other mise in assigned station daily for quality and freshness; adjust and correct when necessary.
  • Complete Breakdown of Station and Closing Duties including returning all food items to the proper storage areas, rotating all returned product, and cleaning up food prep areas.
  • Communicate guest requests to chef or lead cook.
  • Assist with inventories as scheduled.
  • Assist in plating up Banquet hot meals as assigned.
  • Follow maintenance program and cleaning schedule.
  • Perform duties in other areas of Kitchen as assigned.
  • Work at off-premise functions.
  • Research new menu items.
  • Attend designated meetings.
  • Engage in guest interaction during banquet events.
  • Prepare and present menu items to the highest of standards consistently when stationed in Manta PM.
  • Exhibit creativity and awareness of current culinary trends utilizing advanced plating/presentation techniques when creating specials in Manta PM.
  • When working in bakeshop, responsible for banquet and outdoor event pastry production, restaurant ala carte menu production, and special occasion cake.
  • Assist in training lower level cooks.
  • 3 years related work experience.
  • Must be able to multi-task.
  • Valid TB Clearance.
  • Food Safety Certificate, preferred.
  • Medical, drug, vision, and dental care.
  • Life insurance.
  • Paid vacation and sick leave.
  • Dining and golf discounts.
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