Cook II - Manta PM (Full Time)

Mauna Kea Beach Hotel; Waimea (HI); On-site; USD 35,000 - 50,000; Full time

Benefits offered by this job

Medical care

Paid vacation and sick leave

Dining discounts

Life insurance

Vision coverage

Dental care

Job summary

A premier beach resort in Waimea, Hawaii is seeking a dedicated Cook II to join its culinary team. The ideal candidate will have at least three years of related work experience and be responsible for preparing a variety of hot and cold food items, ensuring quality standards are met. This position comes with a competitive salary and a comprehensive benefits package including medical care, vacation, and dining discounts. If you have a passion for hospitality and meet the qualifications, we welcome your application!

Qualifications

• 3 years related work experience in a restaurant kitchen.
• Ability to use kitchen tools and equipment efficiently and safely.
• Valid TB Clearance may be required.

Responsibilities

• Prepare all restaurant, cafeteria and banquet hot/cold items.
• Check produce and ensure proper storage of food products.
• Communicate with kitchen staff to clarify and expedite orders.

Skills

Food preparation skills

Communication skills

Ability to work under pressure

Knowledge of food safety

Education

3 years related work experience

Food Safety Certificate (preferred)

Tools

Kitchen tools (knife, peeler, can openers)

Kitchen equipment (grills, stoves, ovens)

Job description

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

Job Description

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 care
• drug coverage
• vision coverage
• dental care
• life insurance
• paid vacation and sick leave
• dining discounts
• golf discounts
• and more

Division: Culinary & Stewarding (CUL002)

Band 1U

Cook II

Primary Responsibilities

Assume complete responsibility for 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 over 50 lbs.
• 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.