COOK II

ADP, Inc.; Honolulu (HI); On-site; USD 38,000 - 54,000; Full time

Job summary

Unknown employer in Honolulu, HI is seeking a Cook II to maintain food production and quality control in the broiler station. This role involves preparing requisitions, following recipes, and ensuring safe storage and cleanliness according to health rules.

Ideal candidates will have knowledge of kitchen equipment, ability to stand long shifts, lift up to 25-50 pounds, and work in a fast-paced hotel kitchen environment.

Qualifications

• Comprehensive knowledge of hotel departments and functions.
• Knowledge of Federal, State, and Local Health regulations.
• Effective communication and teamwork for smooth kitchen operations.
• Ability to obtain required Licenses or certificates.
• Detail-oriented with ability to handle multiple priorities in a fast-paced environment.
• Ability to interact with diverse customers with patience and diplomacy.

Responsibilities

• Prepares daily requisitions for suppliers and food items for production.
• Strong understanding of cooking techniques and kitchen equipment operation.
• Ability to follow and execute recipes accurately.
• Prepares hot food items according to recipes and guest checks to ensure consistency.
• Visually inspects and selects high-quality food items for all menus.
• Checks and controls proper storage, including portion control for meat cuts.
• Keeps refrigeration, equipment, and storage areas clean per health regulations.
• Performs side work and general cleaning using standard hotel products per health standards.
• Must be able to stand for extended periods and lift up to 25–50 pounds.
• Able to tolerate transition from warm to hot kitchen conditions.

Skills

Food preparation

Kitchen equipment

Recipe execution

Food safety

Teamwork

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

30+ 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