Cook II - Hau Tree (Full Time)

Mauna Kea Resort; Waimea/Kamuela (HI); Hybrid; USD 25,000 - 36,000; Full time

Job summary

Mauna Kea Resort is seeking a Cook II to join our Culinary & Stewarding division in Waimea, HI. This role involves preparing hot and cold items for restaurant, banquet, and catering events, while upholding food safety standards and quality.

You will assist chefs and higher-class cooks, manage mise en place, and ensure timely, accurate plating throughout busy shifts. The position requires attention to detail, multi-tasking ability, and strong teamwork in a fast-paced kitchen environment.

Qualifications

• 3 years related kitchen experience.
• Must be able to multi-task and work under pressure.
• Food safety and sanitation knowledge preferred.
• Ability to read and follow prep lists and recipes.

Responsibilities

• Prepare restaurant, banquet, and catering items to required quality and safety standards.
• Set up and break down station, mise, and equipment for service.
• Monitor freshness and rotate stock; communicate shortages to lead cook.
• Assist with line checks, portion control, and plating to specifications.
• Maintain clean, organized, and sanitised work area throughout shift.
• Coordinate with sous chef and staff to ensure timely service.

Skills

Multitasking

Communication

Teamwork

Stamina

Education

Food Safety Certificate

Job description

62-100 Mauna Kea Beach Dr, Waimea, HI 96743, USA

Job Description

Posted Monday, August 24, 2026 at 4:00 PM

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical,drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more. AtMauna Kea Resort,we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.

Division: Culinary & Stewarding (CUL002)

Band 1U

Cook II

Primary Responsibilities:

Assume complete responsibility of preparation and execution of designated stations. Assist chef and higher-class cooks to ensure food is prepared to quality and food safety standards. Be able to prepare and plate all hot and cold food items in designated areas. Have extensive knowledge of menu and products in designated areas.

Essential Job Functions:

• Prepare all restaurant, cafeteria and banquet hot/cold items including, but not limited to: roasted, grilled, steamed, blanched and fried meats/starches/seafood/vegetables etc.
• Inform head cook or sous chef of any excess items that can be used in daily specials or elsewhere.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
• Inform the Sous Chef of any shortages before the item runs out
• Direct and assist stewards in order to make clean-up a more efficient process.
• Prepare sauces, dressings and other mise according to restaurant/banquet recipes and menu specifications.
• Check produce, meats, seafood etc. daily for freshness and ensure proper storage and rotation of all food products.
• Setup, prepare and breakdown station for restaurants and banquets.
• Prepare and submit requisition; receive food items daily.
• Complete all assignments in a timely fashion.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Assist with line and cooler checks for expired dates, labelling and proper storage of food items in designated kitchens.
• Read order tickets and BEO to prepare hot/cold food in a timely fashion as specified and according to standard.

Complete Opening Duties:

• Set up work station with required mise in place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Operate kitchen equipment and perform duties following safety procedures and standards.
• Minimize waste and maintain controls to attain forecasted food cost.
• Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
• Follow standards for proper handling of all food products.
• Maintain clean, orderly, safe and sanitary work area.
• Taste and inspect all sauces, dressings and other mise in assigned station daily for quality and freshness; adjust and correct when necessary.

Complete Breakdown of Station and Closing Duties:

• Return all food items to the proper storage areas.
• Rotate all returned product.
• 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.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Carry out any other duties as required by management.
• Communicate guest requests to chef or lead cook.

Secondary Job Functions:

• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Work at off-premise functions.
• Research new menu items.
• Attend designated meetings.
• Prepare and present menu items to the highest of standards consistently when stationed in Manta PM.
• Exhibit creativity and awareness of current culinary trends utilizing advanced plating/presentation techniques when creating specials in Manta PM.

When working in bakeshop:

• Responsible for banquet and outdoor event pastry production

Working Conditions:

• Majority of the shift is spent in the restaurant kitchen
• Must be able to go in and out of refrigerators or freezers.
• Must be able to work at a hot stove, grill, steamer, oven, etc.
• Must be able to cope with the noise in the kitchen; loud voices, pots/pans and dishes, machines operating.

Work Hours:

• Must be able to work the shift and days determined by the Chef.
• Must be able to work more than 40 hours per week, when needed.

Equipment Use:

• Ability to use kitchen tools efficiently and safely; knife, peeler, can openers, etc.
• Ability to operate kitchen equipment efficiently and safely; grills, stoves, ovens, steamers, meat slicers or grinder, mixers, warmers, etc.
• Ability to use the telephone.
• Carts, food warmers, wagons

Mental and Physical Demands:

• Ability to prioritize and organize workload to ensure deadlines are met.
• Able to lift/carry and push/pull up to and over50lbs.
• Bend, reach, stoop to prepare food and set-up buffets.

Communication Demands:

• Must be able to verbally communicate to restaurant staff to clarify and expedite orders.
• Must be able to verbally communicate to culinary staff under his/her direction.
• Ability to write recipes and requisitions.
• Ability to communicate over the phone.
• 3 years related work experience.
• Must be able to multi-task
• Valid TB Clearance.
• Food Safety Certificate, preferred

We appreciate your interest injoining our 'Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on youremployment application form.

62-100 Mauna Kea Beach Dr, Waimea, HI 96743, USA