Company Description
Explore limitless possibilities, dreams and adventures on Hawai’i Island as you blaze a trail for a rewarding career in hospitality. Embrace our passion for Hawai’i’s heritage, culture and traditions with amazing career opportunities that await you in paradise. Journey into a luxury oasis where the aloha spirit comes alive.
Fairmont Orchid is an award-winning luxury resort located on the majestic Kohala Coast of Hawai‘i Island. Immerse yourself in an authentic Hawaiian experience, surrounded by 32 oceanfront acres of lush tropical gardens, cascading waterfalls and a tranquil white sand beach and lagoon. Hawai‘i’s warmth and serenity are reflected throughout the design of our family-friendly hotel accommodations with spacious guest rooms, suites and the exclusive Fairmont Gold concierge floor.
Resort amenities include our Spa Without Walls, a 10,000-square-foot oceanfront pool, cultural activities, onsite restaurants, access to world-class golf, a 24/7 fitness center and a 10-court tennis pavilion. Inspired by culture, well-being and genuine aloha, Fairmont Orchid welcomes you to experience authentic Hawai‘i.
Job Description
The Cook II is the 2nd level of line leadership in culinary. The Cook II is responsible for their area of operation and will implement and maintain the vision of the Chef in partnership with the Cook I.
What is in it for you:
- Premium preferred provider medical/drug/vision benefits at competitive prices*
- We put you first & value you with employer paid coverage for group life and accidental insurance coverage ($7,500) + Coverage is available for your ‘ohana!*
- We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program.
- Don’t just live in the moment – own your moment with 11 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately*
- We go the extra mile by offering 50% discounts at hotel restaurants, 30% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls.
- We are globetrotters taking advantage of our Travel Program with employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)*
- Complimentary meals in our employee dining facility.
What you will be doing:
- Act as a leader, mentor, and project a positive influence in culinary.
- Must be able to effectively communicate with external departments in a timely manner to support culinary functions.
- Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc.
- Cook meat, fish and poultry to proper temperature.
- Display a working knowledge to emulsify cold or hot sauces/dressings.
- Perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill.
- Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients.
- Must be able to read, write, understand and adjust recipes according to business levels.
- Read, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists.
- Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards.
- Participate in scheduled internal and external departmental meetings as required.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow all safety and sanitation policies when handling food and beverage.
- Follow kitchen policies, procedures and service standards.
Qualifications
Your experience and skills include:
- Leadership capabilities and good communication skills.
- Ability to focus attention on department needs, remaining calm and courteous at all times.
- Good reading, writing and oral proficiency in English language.
- Ability to speak other languages and basic understanding of local languages will be an advantage (Ilocano/Tagalog).
- Ability to work cohesively and collaboratively as part of a team.
- Detailed & service oriented with an eye for detail to be self-motivated and energetic.
- Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance).
- Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate).
Additional Information
Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization.
Your team and working environment: Our team embraces the Japanese term Kaizen 'to always be improving the spirit that drives us.' We foster a collaborative environment that thrives on innovation. There is no great chef, without a great team.
Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.