Cook II - Naupaka;

Overview

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We offer industry-competitive salaries, team member recognition programs, and training and career opportunities, along with benefits including medical, dental, vision care, life insurance, paid vacation and sick leave, dining and golf discounts, and more. At Mauna Kea Resort, we are creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees.

Our success is measured by the quality of relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart and instill a sense of pride that is uniquely Mauna Kea Resort. We invite you to share this journey with us.

Division:
Culinary & Stewarding (CUL
002)

Band 1U

Cook II

Primary Responsibilities:

Assume complete responsibility for the preparation and execution of designated stations. Assist the chef and higher-class cooks to ensure that food is prepared to quality and food safety standards. Prepare and plate all hot and cold food items in designated areas. Maintain extensive knowledge of menu and products in designated areas.

Essential Job Functions:

• Prepare all restaurant, cafeteria and banquet hot/cold items including, but not limited to: roasted, grilled, steamed, blanched and fried meats/starches/seafood/vegetables, etc.
• Inform head cook or sous chef of any excess items that can be used in daily specials or elsewhere.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
• Inform the Sous Chef of any shortages before the item runs out
• Direct and assist stewards in order to make clean-up a more efficient process.
• 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.
• 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, labeling 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 in 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.
• Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
• 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.

Complete Breakdown of Station and 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.

Secondary Job Functions:

• 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.
• Research new menu items.
• Attend designated meetings.
• Prepare and present menu items to the highest of standards consistently when stationed in Manta PM.
• Exhibit creativity and awareness of current culinary trends utilizing advanced plating/presentation techniques when creating specials in Manta PM.

When working in bakeshop:

• Responsible for banquet and outdoor event pastry production

• Majority of the shift is spent in the restaurant kitchen
• Must be able to go in and out of refrigerators or freezers.
• Must be able to work at a hot stove, grill, steamer, oven, etc.
• Must be able to cope with the noise in the kitchen; loud…