Cook IV - Pastry (Casual)

Mauna Kea Resorts•Waimea, HI

12d•Onsite

About The Position

This position is for a Casual Cook IV specializing in Pastry within the Culinary & Stewarding Division. The role involves assuming complete responsibility for the preparation and execution of designated stations, including plating all hot and cold food items. The cook will need extensive knowledge of the menu and products for their assigned areas.

Requirements

Previous culinary experience preferred.
Must be able to multi-task.
Dept. of Health TB Clearance.
Food Safety Certificate, preferred.

Nice To Haves

Previous culinary experience
Food Safety Certificate

Responsibilities

Prepare designated restaurant, cafeteria and banquet hot/cold items including banquet action stations (tempura, omelet, meat carving, grill, poke, etc.).
Perform basic preparation of meats, basic sushi rolls, vegetables and starches using various cooking methods.
Cut and clean fruits and prepare salads.
Prepare sauces, dressings and other mise en place according to restaurant/banquet recipes and menu specifications.
Check produce, meats, seafood daily for freshness and ensure proper storage and rotation of all food products.
Set up, prepare, and breakdown stations for restaurants and banquets.
Assist senior cooks with preparing and submitting requisitions, and 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, labeling and proper storage of food items in designated kitchens.
Read order tickets and BEOs 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 en 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.
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 en place 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.
When working bakeshop: Production of cookies, brownies, bars, assist in lavosh production.
Production and plating of Manta Line desserts.
Plating and traying-up of banquet and outdoor event pastries.
Assist higher rated cooks.