COOK II

Hoshino Resorts Hawaii LLC; Honolulu (HI); On-site; USD 23,000 - 34,000; Full time

Job summary

Hoshino Resorts Hawaii LLC is seeking a Cook II to join our Honolulu kitchen. The role entails maintaining production, preparing meat, fish, and other items, and ensuring quality and safety in a busy broiler station.

You will follow standard recipes, manage inventory, and support cleaning and health standards while working in a fast-paced hotel environment on site in Honolulu.

Qualifications

• Comprehensive knowledge of hotel departments and functions.
• Knowledge of applicable Federal, State, and Local health, safety, and legal regulations.
• Effective communication and teamwork in a fast-paced kitchen.
• Ability to obtain any required Licenses or certificates.
• Detail-oriented, able to handle multiple priorities.
• Ability to interact with diverse customers with patience and diplomacy.

Responsibilities

• Prepares daily requisitions for suppliers and food items for production.
• Prepares all hot food items according to standard recipes and guest checks, ensuring consistency.
• Visually inspects, selects, and uses only high‑quality food items for menus.
• Checks proper storage and portion control to maintain quality.
• Keeps refrigeration, equipment, and work areas clean per Health Department regulations.
• Performs side work and general cleaning tasks per health standards.
• Able to stand for extended periods and lift up to 25–50 pounds.
• Adapts to temperature transitions in the kitchen.

Skills

Hotel operations

Health regulations

Communication

Licenses/certificates

Diplomacy

Multitasking

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

COOK II

Full Time Honolulu, HI, US

17 days ago Requisition ID: 1023

Responsible for maintaining, setting up food production, and quality control of all meat, fish, fowl, and other food items prepared in the broiler station.

Essential Functions:

• Prepares daily requisitions for suppliers and food items for production
• A strong understanding of cooking techniques, food preparation, and kitchen equipment operation is essential.
• Ability to follow and execute recipes accurately.
• Prepares all hot food items according to standard recipes and specified on guest check, to ensure consistency of product, and requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menus
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product
• Keeps all refrigeration, equipment, and storage, working areas clean, in proper working conditions that comply with the Health Department Regulations.
• Support by performing all assigned side work, general cleaning tasks using standard hotel cleaning products as assigned by health standards
• Requires the ability to stand for extended periods, including entire shifts.
• Frequent bending, twisting, pulling, stooping, and reaching are involved.
• The ability to lift, carry, push, and pull objects weighing up to 25 pounds without assistance is necessary, with the potential to lift heavier items from 35-50 pounds.
• Ability to tolerate transition from warm to hot conditions in the kitchen

Qualifications:

• Must have a comprehensive knowledge of all hotel departments and functions
• Must have a comprehensive knowledge of applicable Federal, State, and Local Health, Safety, and Legal regulations
• Effective communication and teamwork skills are necessary for smooth kitchen operations.
• Ability to obtain any required Licenses or certificates
• Must be able to convey information and ideas clearly
• Detail-oriented, ability to handle multiple priorities in a fast-paced environment
• Ability to deal with internal & external customers of diverse social backgrounds with patience, tact & diplomacy to defuse anger and resolve conflict