Cook II - Hau Tree (Full Time)

Mauna Kea Resorts•Waimea, HI

9d•Onsite

About The Position

This role is responsible for the preparation and execution of designated stations, assisting chefs and higher-class cooks to ensure food is prepared to quality and food safety standards. The Cook II must be able to prepare and plate all hot and cold food items in designated areas and possess extensive knowledge of the menu and products.

Requirements

3 years related work experience.
Must be able to multi-task.
Valid TB Clearance.
Ability to prioritize and organize workload to ensure deadlines are met.
Able to lift/carry and push/pull up to and over50lbs.
Bend, reach, stoop to prepare food and set-up buffets.
Must be able to verbally communicate to restaurant staff to clarify and expedite orders.
Must be able to verbally communicate to culinary staff under his/her direction.
Ability to write recipes and requisitions.
Ability to communicate over the phone.
Ability to use kitchen tools efficiently and safely; knife, peeler, can openers, etc.
Ability to operate kitchen equipment efficiently and safely; grills, stoves, ovens, steamers, meat slicers or grinder, mixers, warmers, etc.
Ability to use the telephone.

Nice To Haves

Food Safety Certificate, preferred

Responsibilities

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, but not limited to: roasted, grilled, steamed, blanched and fried meats/starches/seafood/vegetables etc.
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: Set up work station with required mise in place, tools, equipment and supplies.
Inspect the cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and pars.
Establish priority items for the day.
Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
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: Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift.
Carry out any other duties as required by management.
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.
Responsible for banquet and outdoor event pastry production when working in bakeshop.
Responsible for restaurant ala carte menu production when working in bakeshop.
Responsible for special occasion cake preparation when working in bakeshop.
Assist in training lower level cooks when working in bakeshop.