Prince Waikiki: Culinary - Cook IV (On-Call)

Band 1H 100 Sails Cook IV  Primary Responsibilities:     maintain, set up, produce and control quality of all food items prepared in restaurant station (i.e., meats, vegetables, potatoes, bread products, etc.) Essential Duties: Prepare all foods suitable for cooking according to standard recipes to ensure the consistency of products to guests.  Visually inspect, select and use food items of the highest quality in the preparation of all menu items. Check and control the proper storage of products and portion control, e.g., high cost meat items. Keep all refrigeration, storage and working areas clean, working condition to comply with Department of Health regulations. Ensure all equipment in working areas is clean and in proper working condition. Prepare requisition forms for supplies and food items for production in the workstation.  Read and employ math skills to appropriately prepare items according to recipes. Knowledge of fundamental line cooking. Knowledge of accepted standards of sanitation. Basic mathematical skills necessary to understand recipes, measurements and portion sizes.   Other Duties: Perform general cleaning task, using standard hotel cleaning products as assigned by the supervisor, to adhere to health standards. Keep floors dry and clean to avoid slip/fall accidents. Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc. Perform other duties assigned by Executive Chef or other Chef Supervisors. Upon employment, all employees are required to fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of the facilities.  Employees who violate Hotel and Golf Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.   Working Conditions: Ability to work in confined spaces. Ability to perform duties within extreme temperature ranges.   Work Hours: Regular attendance in conformance with the standards, which may be established by the Hotel and Golf Club from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel and Golf Club.   Equipment Use: Knowledge of the operation of all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, rice cookers etc. Ability to use various office equipment, including, but not limited to, calculators, and facsimile machines.   Mental and Physical Demands: Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation. Ability to stand, walk, and /or sit continuously to perform essential job functions for extended periods of time. Ability to work in confined spaces. Ability to perform duties within extreme temperature ranges. Sufficient manual dexterity in hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc. Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 50 lbs., on a continuous schedule.   Communication Demands: Ability to communicate effectively in English language with employees and guests, understand reports and related correspondence and accurately perform all essential job functions. Ability to effectively deal with internal and external customers, some requiring high levels of patience tact and diplomacy, to collect accurate information and resolve conflicts. Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicate with other employees.   Minimum Qualification Requirements: Any combination of education, training, or experience that provides the required knowledge, skills, and abilities necessary to perform the duties of the position. High school diploma required. Culinary program training preferred. Minimum 2 years as a Cook IV or entry level Cook in a Hotel. Experience working on the line in a fast pace environment. Ability to obtain any government required license or certificate.  Example: Hawaii Health Card Permit, Liquor Commission Card Service Permit.  CPR and /or First Aid training preferred.

Salary : $29