Prince Waikiki: Golf Club - Cook IV (On-Call)

Human Resources Team•Ewa Beach, HI

18h•Onsite

About The Position

Prince Waikiki is seeking to add a dynamic hospitality professional to their team. This role involves preparing food items according to standard recipes and specifications, managing food requisitions, and maintaining a clean and organized work environment in compliance with health regulations. The position requires knowledge of various cooking techniques, sanitation standards, and the ability to work in public areas and at different stations. Employees are expected to adhere to all hotel and golf club rules and regulations.

Requirements

Any combination of education, training or experience that provides the required knowledge, skills, and abilities necessary to perform the duties of the position.
2 years’ experience as a Line Cook or a Banquet Cook.
Knowledge of doneness of proteins and knowledge of food safety.
Skilled in knife handlings.
Ability to obtain any government required license or certificate.
Read and employ math skills to follow recipes.
Knowledge of sautéing, grilling, basic butchering and preparing soups, sauces and stocks.
Knowledge of accepted standards of sanitation.
Able to work in public areas such as reception functions and or carving and action stations.
Basic mathematical skills necessary to understand recipes, measurements and portion sizes.
Knowledge of the operation of all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, rice cookers, etc.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
Ability to stand, walk, and /or sit continuously to perform essential job functions for extended periods of time.
Ability to work in confined spaces.
Ability to perform duties within extreme temperature ranges.
Sufficient manual dexterity in hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicer, etc.
Ability to grasp, lift and /or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 50 lbs., on a continuous schedule.
Ability to communicate effectively in English language with employees and guests, understand reports and relate correspondence and accurately perform all essential job functions.
Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other employees.

Nice To Haves

CPR and /or First Aid training preferred.

Responsibilities

Prepare all food items according to standard recipes at assigned work stations and as specified on banquet event order to ensure consistency of products.
Prepare requisitions daily for supplies and food items needed for production.
Visually inspect, select and use only food items of the highest standards in the preparation of all menu items.
Label and date all products prior to storage.
Check control the proper storage of products and control portions, especially in specific cuts of meats, to maintain quality products.
Keep all refrigeration, equipment, storage and working areas in clean working condition to comply with Department of Health regulations.
Perform general cleaning tasks, using standard cleaning products as assigned by the supervisor, to adhere to health standards.
Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure a safe working environment.
Perform other duties assigned by BOP manager, supervisor and Lead Cook.