Cook II, Brown's Beach House (Casual)

AccorHotel•Kohala Coast, HI

1d•$33•Onsite

About The Position

The Cook II is the 2nd level of line leadership in culinary. The Cook II is responsible for their area of operation and will implement and maintain the vision of the Chef in partnership with the Cook I. Brown’s Beach House is Fairmont Orchid’s signature AAA Four Diamond fine dining restaurant well known for incomparable Hawaii Regional Cuisine and a spectacular oceanfront setting. Our innovative cuisine draws from simple pure flavors of locally grown produce and a diverse variety of fresh seafood.

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 speak other languages and basic understanding of local languages will be an advantage (Ilocano/Tagalog)
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)
Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.

Nice To Haves

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
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.
Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients.
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

Preferred provider medical/drug/vision benefits starting at $16.98 for employees
Employer paid coverage for group life and accidental insurance coverage ($7,500)
401(k)/retirement saving plan & matching program
11 paid holiday/personal days per year
10 days of paid vacation that begin accruing immediately
50% discounts at hotel restaurants
30% discount on retail items at our Fairmont Store
30% discount of services offered in our Spa Without Walls
Travel Program with employee discounts at Accor properties
Friends & Family rates (5,000+ hotels worldwide)
Complimentary meals in our employee dining facility