Prince Waikiki: Culinary Cook IV (On-Call)

Human Resources Team•Honolulu, HI

9d•Onsite

About The Position

Prince Waikiki is seeking to hire a Culinary Cook IV on an on-call basis to join their dynamic team of hospitality professionals. The company emphasizes creating a hospitality company with unlimited future potential, values that reflect employee dedication and passion, and success measured by the quality of relationships built. They strive to add value to every encounter, setting themselves apart and instilling a unique sense of pride.

Requirements

Any combination of education, training, or experience that provides the required knowledge, skills, and abilities necessary to perform the duties of the position.
High school diploma required.
Minimum 2 years as a Cook IV or entry level Cook in a Hotel.
Experience working on the line in a fast-paced environment.
Ability to obtain any government-required license or certificate (e.g., Hawaii Health Card Permit, Liquor Commission Card Service Permit).

Nice To Haves

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

Responsibilities

Maintain, set up, produce, and control the quality of all food items prepared in the restaurant station (i.e., meats, vegetables, potatoes, bread products, etc.).
Prepare all foods suitable for cooking according to standard recipes to ensure consistency of products to guests.
Visually inspect, select, and use food items of the highest quality in the preparation of all menu items.
Check and control the proper storage of products and portion control, especially for high-cost meat items.
Keep all refrigeration, storage, and working areas clean and in working condition to comply with Department of Health regulations.
Ensure all equipment in working areas is clean and in proper working condition.
Prepare requisition forms for supplies and food items for production in the workstation.
Read and employ math skills to appropriately prepare items according to recipes.
Perform general cleaning tasks using standard hotel cleaning products as assigned by the supervisor to adhere to health standards.
Keep floors dry and clean to avoid slip/fall accidents.
Perform other duties as requested, such as moving supplies and equipment, cleaning up spills.
Perform other duties assigned by the Executive Chef or other Chef Supervisors.
Fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of the facilities.