Cook II (On-Call)

Alohilani Resort Waikiki Beach•Honolulu, HI

3d•$29 - $34•Onsite

About The Position

The Cook 2 prepares hot and cold food items according to standardized recipes for the restaurants, room service, employee cafeteria, and banquets. The role maintains high standards for attractive, appetizing food while supporting cleanliness, sanitation, and safety in kitchen and work areas, minimizing waste, and maximizing the cost-to-production ratio. The Cook 2 also assists with training other cooks and pantry staff.

Requirements

Culinary experience required.
High school diploma or equivalent and/or experience in a hotel or related field preferred.
Ability to communicate verbally and in writing with employees and guests at all levels.
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.
Flexible and long hours are sometimes required.

Nice To Haves

High school diploma or equivalent and/or experience in a hotel or related field.

Responsibilities

Know menus and required preparation methods according to hotel standards.
Maintain clean, organized storage areas.
Prepare food and stations before restaurant opening to support prompt and efficient service during restaurant and room service hours.
Prepare and display buffet items according to hotel standards.
Use cooking techniques including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Prepare hot and cold sauces and work proficiently across kitchen stations.
Recognize quality standards for fresh vegetables, fish, dairy, and meat products; understand herbs, spices, and their proper use.
Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
Prepare banquet food according to Banquet Event Order specifications and work banquet food stations as scheduled.
Prepare and serve employee cafeteria food as directed by the Chef or Kitchen Supervisor.
Follow 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 after each meal period.
Know the location and operation of fire extinguishing equipment and practice safe work habits.
Use production charts according to hotel standards.
Support kitchen positions as needed and operate and keep kitchen equipment clean.
Follow Health Department and company regulations for food, storage, and safety standards.
Follow a “Clean As You Go” policy and assist with food storage and rotation according to hotel procedures.
Sign keys out and back in under supervision as needed.
Maintain regular attendance, comply with hotel standards, and attend required meetings and trainings.
Maintain a warm, friendly, service-oriented demeanor and appropriate personal appearance, uniform, and nametag.
Communicate effectively with employees and guests, listen to and clarify concerns, and handle problems by anticipating, preventing, identifying, and resolving them.
Multitask, prioritize departmental functions, meet deadlines, apply information from varied sources, maintain confidentiality, and show initiative in anticipating 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 and tuition reimbursement
Paid jury duty, personal, medical, and military leave in accordance with applicable law