Cook III

AccorHotel • Wailea-Makena, HI

10d • Onsite

About The Position

The Cook III is responsible for providing food service in accordance with Fairmont and Leading Quality Assurance standards across food and beverage venues and events, on or offsite. The role ensures quality and consistency in food preparation and presentation, maintains kitchen cleanliness and workstation organization, minimizes waste, and supports service stations with required equipment and supplies. The cook must know menu items, garnishes, ingredients, and preparation methods, and follow applicable food-handling, health, safety, and emergency procedures.

The position requires timely, personalized, friendly, and efficient service to culinary colleagues and guests while maintaining an atmosphere of aloha. The Cook III follows hotel and departmental policies and service standards, completes side work according to shift needs, and contributes ideas and participates in departmental communication meetings. The role also supports Fairmont Kea Lani’s environmental program and sustainability initiatives. Regular attendance, participation in scheduled training and meetings, and compliance with hotel rules are required. Work schedules may vary based on hotel business needs.

The role generally involves indoor work in a temperature-controlled environment. Physical activities include constant standing, walking and stair climbing, near and far vision, hearing, and talking; occasional bending, reaching, and lifting or carrying and pushing or pulling up to 50 pounds; and rare sitting. Manual dexterity is required to operate kitchen and office equipment. The position requires a high school diploma or equivalent and/or vocational training, two years of previous cooking experience, TB clearance, and food safety certification. A culinary degree and prior hotel culinary experience are assets.

Requirements

• Must be able to speak, read, write, and understand English.
• Good verbal and written communication skills.
• Service-oriented and able to communicate effectively with people at all levels, internally and externally.
• Basic computational ability.
• Computer skills, including Microsoft Word, Excel, and email functions.
• Ability to multitask and remain detail-oriented in a fast-paced, high-volume environment.
• Ability to work independently and prioritize assignments or seek clarification when needed.
• Ability to maintain a professional working environment and attitude.
• High school diploma or equivalent and/or vocational training.
• Two years of previous cooking experience, preferably in a similar high-volume environment.
• TB clearance.
• Food safety certification.
• Must have manual dexterity to operate kitchen and office equipment as needed.
• Must be authorized to work in the United States; the position does not offer work visa sponsorship.

Nice To Haves

• Culinary degree from an accredited college, university, or trade school.
• Previous culinary hotel work experience or experience in a similar environment.

Responsibilities

• Prepare and present food to ensure quality and consistency in accordance with Fairmont standards.
• Maintain the cleanliness and upkeep of the kitchen and keep the workstation clean while minimizing waste.
• Check service stations for necessary equipment and supplies, including ice, dishes, and utensils, and replenish them as needed.
• Maintain full knowledge of menu items, garnishes, ingredients, and preparation methods.
• Follow State of Hawaii Department of Health and Environmental Health Consultancy food-handling safety standards.
• Organize time to complete side work according to shift demands.
• Provide timely, personalized, friendly, and efficient service to the culinary team and guests.
• Focus on guest needs and remain calm and courteous.
• Promote health and safety awareness and maintain a complete understanding of emergency procedures.
• Follow hotel and departmental policies, procedures, and service standards.
• Contribute ideas and suggestions to improve operations and participate in departmental communication meetings.
• Participate in and promote the hotel’s environmental program and department-specific sustainability initiatives.
• Check with the manager before leaving a shift and bring concerns to the Manager on Duty.
• Attend scheduled training sessions and meetings and maintain regular attendance.
• Perform additional duties as necessary and assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED