Prince Waikiki: Culinary - Cook IV (Full Time)

Prince Waikiki • Honolulu, HI

22h • Onsite

About The Position

The Cook IV maintains, sets up, produces, and controls the quality of food prepared at a restaurant station, including meats, vegetables, potatoes, and bread products. The role prepares menu items according to standard recipes, selects high-quality ingredients, and follows proper storage and portion-control practices. The Cook IV keeps refrigeration, storage, work areas, and equipment clean and in good working condition in accordance with Department of Health regulations. The position also prepares supply and food requisitions and performs general cleaning and other duties assigned by the Executive Chef or Chef Supervisors.

Employees must comply with Hotel and Golf Club rules and regulations. The position requires the ability to work in confined spaces and extreme temperatures, stand or walk for extended periods, use kitchen equipment with manual dexterity, and move goods weighing up to 50 pounds. Regular attendance is essential, and schedules may vary according to hotel business needs.

Requirements

• High school diploma.
• At least 2 years as a Cook IV or entry-level Cook in a hotel.
• Experience working on the line in a fast-paced environment.
• Knowledge of fundamental line cooking.
• Knowledge of accepted sanitation standards.
• Basic mathematical skills for recipes, measurements, and portion sizes.
• Ability to obtain government-required licenses or certificates, such as a Hawaii Health Card Permit or Liquor Commission Card Service Permit.
• Ability to communicate effectively in English, including reading, writing, speaking, and understanding the language.
• Ability to work in confined spaces and within extreme temperature ranges.
• Ability to stand, walk, and/or sit continuously for extended periods to perform essential duties.
• Sufficient manual dexterity to use kitchen equipment and utensils.
• Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 50 pounds on a continuous schedule.
• Hearing and visual ability to detect emergencies, assess food taste, texture, and presentation, and observe preparation.
• Ability to deal effectively with internal and external customers with patience, tact, and diplomacy.

Nice To Haves

• Culinary program training.
• CPR and/or First Aid training.

Responsibilities

• Prepare foods for cooking according to standard recipes to maintain product consistency.
• Inspect and select high-quality food items for menu preparation.
• Check and control product storage and portion sizes, including high-cost meat items.
• Keep refrigeration, storage, and work areas clean and in working condition in compliance with Department of Health regulations.
• Ensure equipment in work areas is clean and in proper working condition.
• Prepare requisition forms for workstation supplies and food items.
• Use basic math skills to prepare food according to recipes, measurements, and portion sizes.
• Perform general cleaning tasks using standard hotel cleaning products and maintain dry, clean floors to help prevent slips and falls.
• Move supplies and equipment, clean spills, and perform other duties as requested or assigned by the Executive Chef or Chef Supervisors.
• Comply with Hotel and Golf Club rules and regulations for safe and efficient facility operations.
• Communicate with employees and guests, read recipes and reports, complete requisitions, and help address customer concerns.

What This Job Offers

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