Cook - Seasonal

ExplorUS; Hawaii; On-site; USD 30,000 - 40,000; Full time

Job summary

A culinary organization in Hawaii seeks a Cook responsible for preparing food items according to corporate recipes and safety standards. The Cook will assist the Kitchen Manager and Lead Cook to meet service expectations, maintain high hygiene standards, and ensure compliance with all food safety regulations. Candidates should have a High School Diploma, culinary training, and strong communication skills and be able to lift significant weights. This role involves shifts that may include days, nights, weekends, and holidays.

Qualifications

• Knowledge of sanitation requirements and commercial kitchen equipment.
• Ability to lift 25 lbs frequently and up to 50 lbs occasionally.

Responsibilities

• Assist in ensuring the menu and guest service expectations are met.
• Adhere to defined recipes and Safe Food Handling procedures.
• Complete food and safety logs per regulations.

Skills

Food preparation knowledge

Strong communication skills

Interpersonal skills

Education

High School Diploma or equivalent

Job description

Summary of Position: Responsible for preparing food items in accordance with Corporate recipes and established standards in the Company’s efforts to deliver extraordinary hospitality.

Title: Cook
Reports To: Kitchen Manager
Department: Food & Beverage

Responsibilities

• Assist the Kitchen Manager and Lead Cook in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook are being met or exceeded.
• Be a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day.
• Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver an exceptional guest experience.
• Complete all required food and safety logs in a timely and efficient manner per Company procedures and Federal, State, and Local regulations.
• Obtain ServSafe or State Food Handler Certification in accordance with F&B company policy.
• Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested.
• Understand Company’s ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Adhere to Duties Checklist and other duties as assigned.

Position Requirements

• Knowledge of food preparation and storage, sanitation requirements, and commercial kitchen equipment.
• Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way.
• Majority of shift will be spent on feet in a fast-paced environment and in close proximity to other people.
• Ability to lift 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending, twisting, lifting, and squatting will be required.

Knowledge and Experience

Education: High School Diploma or equivalent

Experience: Culinary training/experience (1 year minimum)