Highgate
Highgate Hotels is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
Position: Cook II (Full-Time) – The Cook II is responsible for preparing all food items based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. They also ensure cleanliness, sanitation and safety in the kitchen and work areas, minimizing waste and maximizing cost/production ratio.
Location The Romer House Waikiki, Hawaii
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to opening of the restaurant to ensure guests are served promptly and efficiently during operating hours.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy and meat products.
Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare food for Banquets following specifications on Banquet Event Orders.
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes; preparation of specials under direction of the Chef or Kitchen Supervisor.
Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Use Production Charts as specified by hotel’s standards.
Be able to support any position in the Kitchen that is in need of help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High School diploma or equivalent and/or experience in a hotel or a related field preferred.
Culinary experience required.
Flexible and long hours sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to stand during entire shift.
Ability to withstand temperature variations both hot and cold.
Have thorough knowledge of menus and the preparation required according to hotel standards.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Seniority level Entry level
Employment type Temporary
Job function Management and Manufacturing
Industries Hospitality
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Position: Cook II (Full-Time) – The Cook II is responsible for preparing all food items based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. They also ensure cleanliness, sanitation and safety in the kitchen and work areas, minimizing waste and maximizing cost/production ratio.
Location The Romer House Waikiki, Hawaii
Responsibilities
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to opening of the restaurant to ensure guests are served promptly and efficiently during operating hours.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards in fresh vegetables, fish, dairy and meat products.
Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare food for Banquets following specifications on Banquet Event Orders.
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes; preparation of specials under direction of the Chef or Kitchen Supervisor.
Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Use Production Charts as specified by hotel’s standards.
Be able to support any position in the Kitchen that is in need of help.
Follow all Health Department and Company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Qualifications
High School diploma or equivalent and/or experience in a hotel or a related field preferred.
Culinary experience required.
Flexible and long hours sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to stand during entire shift.
Ability to withstand temperature variations both hot and cold.
Have thorough knowledge of menus and the preparation required according to hotel standards.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Seniority level Entry level
Employment type Temporary
Job function Management and Manufacturing
Industries Hospitality
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