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Culinary - Orchids - Japanese Cook
Job in
Honolulu, Honolulu County, Hawaii, 96814, USA
Listed on 2026-01-27
Listing for:
Halekulani Corp.
Full Time
position Listed on 2026-01-27
Job specializations:
-
Restaurant/Food Service
Food & Beverage, Catering -
Hospitality / Hotel / Catering
Food & Beverage, Catering
Job Description & How to Apply Below
Halekulani, 2199 Kalia Road, Honolulu, Hawaii, United States of America
Job DescriptionPosted Thursday, December 25, 2025 at 3:00 PM
LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."
As an integral part of a team, the Japanese Cook is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to helping the operations in the preparation of the food in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.
ESSENTIAL FUNCTIONS- Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
- Correct maintenance and use of equipment.
- Use equipment only as intended.
- Maintain positive coworker relations.
- Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
- Help resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
- Clean hands often as needed.
- Set up workstation with required mise en place, tools, equipment, and supplies.
- Establish priority for mise en place.
- Inspect the cleanliness and working condition of all tools, equipment, and supplies.
- Check production schedule and be ready on time for service.
- Return all food items to the proper storage areas.
- Rotate all returned products.
- 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.
- Restock items that were depleted during the shift.
- Verify the temperature of refrigeration in its position.
Reports To:
Supervisor (Sous Chef, Chef, Executive Chef)
- Minimum 2 years’ experience with a focus on Japanese cuisine.
- High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred.
- Serv Safe certification.
- Culinary certification.
- Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
- Must be highly organized, detail‑oriented, and have the ability to…
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