Senior Line Cook: Banquets & High-Volume Kitchen

Mauna Kea Resort; Waimea/Kamuela (HI); On-site; USD 48,000 - 62,000; Full time

Job summary

Mauna Kea Resort is seeking a Cook II to assume complete responsibility for designated kitchen stations, assist chefs, and ensure all hot and cold dishes meet quality and safety standards. You will prepare and plate items, manage mise en place, and coordinate with sous chefs during busy periods.

The role requires strong knowledge of menus, the ability to work long shifts in a fast-paced kitchen, and adherence to food safety procedures.

Qualifications

• 3 years related work experience.
• Must be able to multi-task.
• Valid TB Clearance.
• Food Safety Certificate, preferred.

Responsibilities

• 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.
• 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.
• 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.
• 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.
• Engage in guest interaction during banquet events.
• 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.
• Responsible for banquet and outdoor event pastry production
• Restaurant ala carte menu production
• Special occasion cake
• Assist in training lower level cooks
• Must be able to multitask
• May require TB clearance in certain roles

Skills

Multi-tasking

Food Safety Certificate

TB Clearance

Job description

Mauna Kea Resort is seeking a Cook II to assume complete responsibility for designated kitchen stations, assist chefs, and ensure all hot and cold dishes meet quality and safety standards. You will prepare and plate items, manage mise en place, and coordinate with sous chefs during busy periods.

The role requires strong knowledge of menus, the ability to work long shifts in a fast-paced kitchen, and adherence to food safety procedures.