Cook 4 - Full-Time Jobs

Job Summary:

Responsibilities:

• Knowledge and understanding of kitchen safety and sanitation including temperature requirements
• Ability to assist Chef in preparing items for Guests with special dietary needs
• Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods
• Portions and arranges food on serving dishes and is responsible for portion control and plate presentation
• Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment
• May wash, peel, slice, scoop, dice and julienne vegetables and fruits
• Ability to prepare products according to recipe guidelines
• May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads
• Has good judgment of food quality and production, understands the impact of spoilage
• Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items
• Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures

Basic Qualifications:

• Demonstrates passion and enthusiasm for working in the kitchen
• Strong listening skills and ability to follow direction
• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
• Experience in culinary field/high volume restaurant minimum 3-6 months, or up to 1 year
• Ability to multi task and work in a very fast paced team environment
• Demonstrates a desire to work in a guest service and team environment

Preferred Qualifications:

• Knowledge of Hawaiian/Japanese language preferred
• Recommendation from school
• Enrolled in a culinary education program or equivalent
• Food Safety Certification or equivalent

Additional Information: