Cook II (On-Call)

Highgate Hotels • Honolulu, HI

2d • Onsite

About The Position

The Cook II prepares hot and cold food items for the restaurants, room service, employee cafeteria, and banquets according to standardized recipes and hotel standards. The role is responsible for producing appealing, appetizing food while maintaining kitchen cleanliness, sanitation, and safety, minimizing waste, and maximizing the cost-to-production ratio. The Cook II also assists with training other cooks and pantry staff.

The position is based at ‘Alohilani Resort Waikiki Beach in Honolulu, Hawaii. The job requires culinary experience, the ability to stand throughout a shift, and the ability to work in hot and cold temperature variations. Flexible and long hours may sometimes be required. The posting identifies the role as on-call; the benefits described are for full-time associates and do not apply to part-time positions.

Requirements

• High school diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
• Ability to listen to, understand, and clarify concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Ability to handle problems by anticipating, preventing, identifying, and solving them as necessary.
• Ability to understand and apply complex information and data from various sources.
• Ability to maintain confidentiality and show initiative in anticipating guest or operational needs.
• Ability to stand for the entire shift.
• Ability to withstand hot and cold temperature variations.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Maintain a warm, friendly, attentive, courteous, and service-oriented demeanor.

Nice To Haves

• Hotel or related-field experience.

Responsibilities

• Know menus and required preparation methods according to hotel standards.
• Maintain cleanliness and organization of storage areas.
• Complete food and station preparation before restaurant opening to support prompt service during restaurant and room service hours.
• Prepare and display buffet items according to hotel standards.
• Use charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking techniques.
• Prepare hot and cold sauces and work proficiently at all kitchen stations.
• Recognize quality standards for fresh vegetables, fish, dairy, and meat products, and use herbs and spices appropriately.
• Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
• Prepare banquet food according to Banquet Event Orders and scheduled banquet food-station assignments.
• Prepare and serve food for the Employee Cafeteria as directed by the Chef or Kitchen Supervisor.
• Prepare foods according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and kitchen lines and store food and equipment properly at the end of each meal period.
• Support kitchen positions as needed.
• Follow Health Department and company regulations for food, storage, and safety standards.
• Operate kitchen equipment and maintain its cleanliness.
• Follow the “Clean As You Go” policy.
• Assist with food storage and rotation according to hotel procedures.
• Sign keys out and back in under supervision as needed.
• Practice safe work habits and know the location and operation of fire-extinguishing equipment.
• Use Production Charts according to hotel standards.
• Maintain regular attendance, required personal appearance and grooming, and compliance with hotel standards and regulations.
• Attend required hotel meetings and training.
• Communicate attentively and courteously with employees and guests; listen to, understand, and clarify concerns.
• Multitask, prioritize departmental functions, meet deadlines, and help identify and resolve operational problems.
• Understand and apply information from various sources, maintain confidentiality, show initiative, and anticipate guest or operational needs.
• Cross-train in other hotel-related areas and perform other duties requested by management.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program
• Educational opportunities
• Tuition reimbursement
• Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

What This Job Offers

• Education Level: High school or GED