Cook II (On-Call)

Highgate Hotels, LP; Honolulu (HI); On-site; USD 39,385 - 46,342; Part time

Job summary

Highgate Hotels, LP in Honolulu is seeking an on-call Cook II. The role involves preparing food for various hotel outlets, maintaining cleanliness and sanitation, and assisting in training other kitchen staff.

A culinary background with experience in cooking techniques is essential. Ideal candidates must have a high school diploma and be prepared for flexible working hours. Join a dynamic culinary team focused on delivering top-quality dining experiences.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Ability to withstand temperature variations both hot and cold.

Responsibilities

• Prepare all food items hot and cold based on standardized recipes.
• Maintain cleanliness and organization of all storage areas.
• Assist in training of other cooks and pantry staff.

Skills

Culinary experience

Ability to multitask

Knowledge of cooking techniques

Effective communication

Education

High School diploma or equivalent

Job description

Cook II (On-Call)

Requisition ID: 2026-79645 | Category: Culinary | Location: US-HI-Honolulu | Property: Alohilani Resort Waikiki Beach | Compensation: $28.59 - $33.64 per hour (Hourly)

Overview

The Cook II is responsible for preparing all food items hot and cold, based on standardized recipes, across Restaurants, Room Service, Employee Cafeteria and Banquets, maintaining cleanliness, sanitation, safety, minimizing waste and maximizing cost/production ratio. Assist in training of other cooks and pantry.

Responsibilities

• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to opening to serve guests promptly during operating hours.
• Prepare and display buffet food items according to the hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Proficient in Hot and Cold Sauce preparation.
• Proficient in all work stations in the kitchen.
• Recognize quality standards in fresh vegetables, fish, dairy and meat products.
• Knowledge of herbs and spices and proper use of each.
• Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods following hotel standard recipes; preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by the hotel's standards.
• Be able to support any position in the Kitchen that is in need of help.
• Follow all Health Department and Company regulations regarding food and storage standards and safety.
• Be able to operate and maintain cleanliness of all kitchen equipment.
• Maintain a "Clean As You Go" policy.
• Assist in storage and rotation of food items according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Qualifications

• High School diploma or equivalent and/or experience in a hotel or related field preferred.
• Culinary experience required.
• Flexible and willing to work long hours when required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Ability to stand during entire shift.
• Ability to withstand temperature variations both hot and cold.
• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and name tag.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.
• Must be able to show initiative, including anticipating guest or operational needs.
• Perform other duties as requested by management.