HB Cook IV - Main Kitchen (H2B)

Mauna Kea Resorts•Waimea, HI

1d•Onsite

About The Position

This position is responsible for the preparation and execution of designated stations in the main kitchen. The Cook IV will prepare and plate all hot and cold food items, possess extensive knowledge of the menu and products, and ensure the freshness and proper storage of all food items. This role involves setting up, preparing, and breaking down stations for restaurants and banquets, assisting senior cooks with requisitions and receiving food items, and communicating any assistance needed during busy periods to the Sous Chef. The Cook IV will also assist with line and cooler checks, read order tickets and BEOs to prepare food efficiently, and complete opening and closing duties to maintain a clean, orderly, safe, and sanitary work area. Additionally, this role may involve assisting with inventories, plating banquet meals, performing duties in other kitchen areas, working at off-premise functions, attending meetings, and engaging with guests during events. When working in the bakeshop, responsibilities include production of various baked goods and pastries, and assisting higher-rated cooks.

Requirements

Previous culinary experience preferred.
Must be able to multi-task.
Dept. of Health TB Clearance.
Ability to prioritize and organize workload to ensure deadlines are met.
Ability to manage stressful and challenging situations during peak service time.
Able to lift/carry and push/pull up to 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

Assume complete responsibility of preparation and execution of designated stations.
Prepare and plate all hot and cold food items in designated areas.
Prepare designated restaurant, cafeteria and banquet hot/cold items including, but not limited to: banquet action stations (tempura, omelet, meat carving, grill, poke, etc.); basic preparation of meats, basic sushi rolls, vegetables and starches using various cooking methods; cutting and cleaning fruits; salads.
Prepare sauces, dressings and other mise according to restaurant/banquet recipes and menu specifications.
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.
Assist senior cooks 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 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 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