Cook IV - Manta AM (Casual)

Mauna Kea Resorts•Waimea, HI

4d•Onsite

About The Position

The Cook IV - Manta AM (Casual) position is part of the Culinary & Stewarding Division, specifically within the Band 1U CU Manta AM Cook IV role. This position assumes complete responsibility for the preparation and execution of designated stations, including the ability to prepare and plate all hot and cold food items. The role requires extensive knowledge of the menu and products within the assigned areas.

Requirements

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

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 recipes and menu specifications.
Check produce, meats, seafood, etc., daily for freshness and ensure proper storage and rotation of all food products.
Set up, prepare, and break down 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.
Assist with line and cooler checks for expired dates, labeling, and proper storage of food items.
Read order tickets and BEOs to prepare hot/cold food in a timely fashion.
Complete opening duties: set up work station with required mise en place, tools, equipment, and supplies; inspect cleanliness and working condition of tools, equipment, and supplies; check production schedule and pars; establish priority items; inform Sous Chef of any supplies needing requisition.
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 a clean, orderly, safe, and sanitary work area.
Taste and inspect all sauces, dressings, and other mise en place in the assigned station daily for quality and freshness; adjust and correct when necessary.
Breakdown work station and complete closing duties: return all food items to proper storage, rotate returned product, wrap, cover, label, and date items; straighten up and organize storage areas; clean and wipe down food prep areas, reach-ins/walk-ins, and shelves; return unused and clean utensils/equipment to specified locations; ice down hot items from the steam table.
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 the 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.