Alan Wong's Restaurant Cook's Helper

The Kahala Hotel & Resort; East Honolulu (HI); On-site; USD 37,000 - 46,000; Full time

Job summary

The Kahala Hotel & Resort – Kitchen department is seeking a Cook’s Helper to support the Cook/Patry team. This entry-position handles routine kitchen tasks, food prep and buffet setup in a fast-paced, high-standard resort environment in Honolulu, HI.

Ideal candidates have 1–2 years cooking experience, basic cooking knowledge, and the ability to read English recipes. This on-call, non-exempt role requires flexibility with shifts and a focus on cleanliness and safety.

Qualifications

• Entry-level cook’s helper with basic cooking knowledge.
• Experience in a resort or large kitchen preferred.
• Must read and understand English; basic math for recipes.

Responsibilities

• Prepares, cooks and serves food according to recipes and standard procedures.
• Provides prep work for soups, sauces, salads and breadings.
• Stores food items with proper labeling and dating to prevent waste.
• Assists in setting up and replenishing buffets; maintains clean, orderly kitchen areas.
• Performs general cleaning tasks and ensures equipment is clean and functioning.

Skills

Cooking

Food preparation

Sanitation basics

English literacy

Education

High School Diploma or GED

Culinary degree preferred

Tools

Stoves & Ovens

Kitchen equipment operation

Job description

• Base Pay $26.94 - $33.68 / Hour
• Job Category Culinary
• Employee Type On-Call

Description

POSITION DESCRIPTION

Department: Kitchen

Job Title: Cook’s Helper

Position Designation: Bargaining Unit

FLSA Designation: Non-exempt

Reports to: Executive Chef, Executive Sous Chef, Working Sous Chef

Job Summary:

Entry position to the Kitchen. Does routine tasks for the Cook/Pantry personnel short of working a station. May serve food, assist in setting up and breaking down a buffet and in maintaining the kitchen in a clean, orderly manner.

Pay Range: $26.94- $33.68

Essential Functions:

• Prepares, cooks and serves food according to the hotel’s standard recipes. Prepares all the prep work for soups, sauces, salads. Makes bread crumbs, grates cheese, chips shallots and garlic, clarifies butter, peels onions, and chops parsley. Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items.
• Supplies a list of needed produce and items to the General Cook.
• Occasionally tastes food items on the menu as well as prepare items to ensure that the high standards of quality are met.
• Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage.
• Assist in set-up and replenishing buffets.
• Ensures all equipment in working areas are clean and in proper working condition. Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by the supervisor in adherence to health standards.

Additional Duties and Responsibilities:

• Report all suspicious persons or activities and hazardous or unsafe conditions to the Security Department.
• Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations.
• Respond to all guest questions. Provide guest assistance, direction and information as requested when working in public areas.
• Keeps floors dry and clean to avoid slip/fall accidents.
• Performs a variety of other duties as assigned.

Other Requirements:

• Must maintain a neat, clean and well-groomed appearance as outlined in the employee handbook.
• Must be able to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy.
• Ability to comply with hotel rules and regulations including policies.

Required Experience/Skill and Abilities:

• One (1) to two (2) years cooking experience required.
• Experience in a medium sized resort with multiple food and beverage outlets preferred.
• Must have basic knowledge of the fundamentals of cooking, including from scratch cooking.
• Must have basic knowledge of accepted standards of sanitation.
• Must have knowledge of operating all kitchen equipment (i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.).
• Basic mathematical skills necessary to understand recipes, measurements and portion sizes.

Required Education:

• High School / General Education Diploma and culinary degree preferred.

Licenses/Certifications:

• Certification of tuberculosis clearance required.
• CPR and Standard First Aid Certification preferred.

Mental Capacity & Organizational Skill Requirements:

Blank

Communication Requirements:

• Ability to read and write the English language in order to read recipes and communicate with other employees.

Physical Requirements (Based on an 8-hour work day):

Stand / Walk: 8 hours a day

Sit:

Drive:

LIFT/CARRY: (Occasionally = 1/3 workday. Frequently = up to 2/3 workday)

Occasionally

Frequently

0-20 lbs. X

21-50 lbs. X

51-100 lbs. X

EMPLOYEE IS REQUIRED TO:

Occasionally

Frequently

Bend X

Squat X

Kneel X

Climb X

Reach above Shoulders X

Perform Repetitive Hand Motions X

Other Physical Requirements:

• Ability to perform duties in confined spaces.
• Ability to lift, bend, stoop, walk, push/pull heavy equipment and stand for extended periods of time.
• Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives, spoons, spatulas, tongs, slicers, etc.).
• Ability to perform duties within extreme temperature ranges.