Cook III - Main Kitchen (Full Time)

Mauna Kea Resorts•Waimea, HI

2d•Onsite

About The Position

The Cook III - Main Kitchen (Full Time) role is responsible for assuming complete responsibility of preparation and execution of designated stations. This position requires the ability to prepare and plate all hot and cold food items in designated areas, with extensive knowledge of menu and products. The role involves working in various kitchen environments, including restaurants, cafeterias, and banquets, and requires adherence to high culinary standards.

Requirements

2 years related work experience.
Must be able to multi-task.
Valid TB Clearance.
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.
Ability to prioritize and organize work load to ensure deadlines are met.
Able to lift/carry and push/pull upto and over 50lbs.
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.

Nice To Haves

Food Safety Certificate, preferred.

Responsibilities

Prepare designated restaurant, cafeteria and banquet hot/cold items including salads, sashimi, sushi rolls, fried items, pizza, desserts, burgers, hotdogs etc.
Prepare sauces, dressings and other mise according to restaurant/banquet recipes and menu specifications.
Perform duties at a banquet carving station.
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.
Breakdown work station and complete 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.
Attend designated meetings.
Engage in guest interaction during banquet events.
Prepare and present menu items of the highest of standards when stationed in Manta PM.
Exhibit creativity and awareness of current culinary trends utilizing advanced plating/presentation techniques when creating specials in Manta PM.
Produce breads, rolls, breakfast pastries, fillings, creams, cakes, pies, sheet cakes and cheesecakes, sauces, custards, fried pastries.
May produce birthday and other special occasion cakes, and amenities.