Cook II - Hotel Kitchen Pro (Buffet & Banquets)

Highgate; Honolulu (HI); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) retirement plan

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program (EAP)

Tuition reimbursement

Jury duty leave

Personal leave

Medical leave

Military leave

Job summary

The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton, managed by Highgate Hotels, seeks a Cook II to prepare all food items per standardized recipes for Restaurants, Room Service, Employee Cafeteria and Banquets in a busy hotel setting.

Responsibilities include maintaining cleanliness, proper food handling, and supporting multiple kitchen stations while upholding hotel standards and safety guidelines.

Qualifications

• Culinary experience required and knowledge of hotel kitchen standards.
• Flexible and long hours sometimes required.
• Ability to stand during entire shift.
• Thorough knowledge of menus and the required preparation.
• Proficiency in cooking techniques including charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Prepare and serve food for Restaurant, Room Service, Employee Cafeteria and Banquets.
• Prepare and display buffet items according to hotel standards.
• Identify quality standards in fresh produce and meats.
• Ensure a safe, sanitary kitchen environment and proper food handling.
• Assist in storage and rotation of food items.
• Support other kitchen positions as needed.
• Follow Health Department regulations and hotel policies.

Skills

Culinary experience

Flexible hours

Stand for long shifts

Able to lift up to 50 lbs

Education

High School diploma or equivalent

Culinary experience preferred

Job description

The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton, managed by Highgate Hotels, seeks a Cook II to prepare all food items per standardized recipes for Restaurants, Room Service, Employee Cafeteria and Banquets in a busy hotel setting.

Responsibilities include maintaining cleanliness, proper food handling, and supporting multiple kitchen stations while upholding hotel standards and safety guidelines.