Cook II - Cafeteria (Full Time)
Mauna Kea Beach Hotel, Waimea, HI, United States
Cook II – Culinary & Stewarding (Culinary Division #CUL002)
Band:
1U
Mauna Kea Resort is seeking an experienced cook to join our culinary team.
Benefits
Medical, drug, vision, and dental care
Life insurance
Paid vacation and sick leave
Dining and golf discounts
Additional benefits available
Primary Responsibilities
Assume complete responsibility for preparation and execution of designated stations, assist the chef and higher-class cooks to ensure food is prepared to quality and food safety standards, and be able to prepare and plate all hot and cold food items in designated areas.
Essential Job Functions
Prepare all restaurant, cafeteria, and banquet hot/cold items, including roasted, grilled, steamed, blanched, and fried meats, starches, seafood, and vegetables.
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 the amount of available menu specials throughout the meal period.
Alert the Sous Chef of any shortages before the item runs out.
Direct and assist stewards to make clean‑up a more efficient process.
Prepare sauces, dressings, and other mise selon 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 break down stations 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, labeling, 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.
Complete Opening Duties
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 that there is enough paper available for the shift.
Follow standards for proper handling of all food products.
Maintain a 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.
Complete Breakdown of Station and Closing Duties
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.
Secondary Job Functions
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 the kitchen as assigned.
Work at off‑premise functions.
Research new menu items.
Attend designated meetings.
Prepare and present menu items to the highest standard 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.
When Working in Bakeshop
Responsible for banquet and outdoor event pastry production.
Working Conditions
Majority of the shift is spent in the restaurant kitchen.
Must be able to go in and out of refrigerators or freezers.
Must be able to work at a hot stove, grill, steamer, oven, etc.
Must be able to cope with the noise in the kitchen; loud voices, pots/pans and dishes, machines operating.
Work Hours
Must be able to work the shift and days determined by the Chef.
Must be able to work more than 40 hours per week, when needed.
Equipment Use
Ability to use kitchen tools efficiently and safely (knife, peeler, can openers, etc.).
Ability to operate kitchen equipment efficiently and safely (grills, stoves, ovens, steamers, meat slicers or grinder, mixers, warmers, etc.).
Ability to use the telephone.
Carts, food warmers, wagons.
Mental and Physical Demands
Ability to prioritize and organize workload to ensure deadlines are met.
Able to lift, carry, and push/pull up to and over 50 lbs.
Bend, reach, stoop to prepare food and set up buffets.
Communication Demands
Must be able to verbally communicate to restaurant staff to clarify and expedite orders.
Must be able to verbally communicate to culinary staff under own direction.
Ability to write recipes and requisitions.
Ability to communicate over the phone.
3 years of related work experience.
Must be able to multi‑task.
Valid TB clearance.
Food Safety Certificate, preferred.
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Band:
1U
Mauna Kea Resort is seeking an experienced cook to join our culinary team.
Benefits
Medical, drug, vision, and dental care
Life insurance
Paid vacation and sick leave
Dining and golf discounts
Additional benefits available
Primary Responsibilities
Assume complete responsibility for preparation and execution of designated stations, assist the chef and higher-class cooks to ensure food is prepared to quality and food safety standards, and be able to prepare and plate all hot and cold food items in designated areas.
Essential Job Functions
Prepare all restaurant, cafeteria, and banquet hot/cold items, including roasted, grilled, steamed, blanched, and fried meats, starches, seafood, and vegetables.
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 the amount of available menu specials throughout the meal period.
Alert the Sous Chef of any shortages before the item runs out.
Direct and assist stewards to make clean‑up a more efficient process.
Prepare sauces, dressings, and other mise selon 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 break down stations 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, labeling, 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.
Complete Opening Duties
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 that there is enough paper available for the shift.
Follow standards for proper handling of all food products.
Maintain a 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.
Complete Breakdown of Station and Closing Duties
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.
Secondary Job Functions
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 the kitchen as assigned.
Work at off‑premise functions.
Research new menu items.
Attend designated meetings.
Prepare and present menu items to the highest standard 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.
When Working in Bakeshop
Responsible for banquet and outdoor event pastry production.
Working Conditions
Majority of the shift is spent in the restaurant kitchen.
Must be able to go in and out of refrigerators or freezers.
Must be able to work at a hot stove, grill, steamer, oven, etc.
Must be able to cope with the noise in the kitchen; loud voices, pots/pans and dishes, machines operating.
Work Hours
Must be able to work the shift and days determined by the Chef.
Must be able to work more than 40 hours per week, when needed.
Equipment Use
Ability to use kitchen tools efficiently and safely (knife, peeler, can openers, etc.).
Ability to operate kitchen equipment efficiently and safely (grills, stoves, ovens, steamers, meat slicers or grinder, mixers, warmers, etc.).
Ability to use the telephone.
Carts, food warmers, wagons.
Mental and Physical Demands
Ability to prioritize and organize workload to ensure deadlines are met.
Able to lift, carry, and push/pull up to and over 50 lbs.
Bend, reach, stoop to prepare food and set up buffets.
Communication Demands
Must be able to verbally communicate to restaurant staff to clarify and expedite orders.
Must be able to verbally communicate to culinary staff under own direction.
Ability to write recipes and requisitions.
Ability to communicate over the phone.
3 years of related work experience.
Must be able to multi‑task.
Valid TB clearance.
Food Safety Certificate, preferred.
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