Halekulani Corp.
Culinary - Orchids - Japanese Cook I
Halekulani Corp., Honolulu, Hawaii, United States, 96814
Halekulani, 2199 Kalia Road, Honolulu, Hawaii, United States of America
Job Description Posted Thursday, December 25, 2025 at 3:00 PM
LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."
As an integral part of a team, the Japanese Cook is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to helping the operations in the preparation of the food in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.
ESSENTIAL FUNCTIONS
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
Correct maintenance and use of equipment.
Use equipment only as intended.
Maintain positive coworker relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Help resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Clean hands often as needed.
Set up workstation with required mise en place, tools, equipment, and supplies.
Establish priority for mise en place.
Inspect the cleanliness and working condition of all tools, equipment, and supplies.
Check production schedule and be ready on time for service.
Start prep work on items needed for service.
Inform the Sous Chef or the chef of any shortages before the item runs out.
Assist the operations as required to ensure optimum service to guests.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Inform the Sous Chef or Chef of any excess items that can be utilized.
Ensure worktables are disinfected and sanitized before use.
Assist the supervisor in cooking well and presenting dishes nicely during service.
Transport empty, dirty pots, and pans to the pot wash station.
Direct and assist stewards in making clean‑up more efficient.
Breakdown workstation and complete closing duties:
Return all food items to the proper storage areas.
Rotate all returned products.
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.
Restock items that were depleted during the shift.
Verify the temperature of refrigeration in its position.
Review status of work and follow‑up actions required with the Sous Chef or Chef before leaving.
Order for the position and assist Sous Chef or Chef with different ordering.
Ability to order the product using Adacco.
Help the operation with mise en place and production and service‑time cooking.
Perform all other duties as may be required or assigned.
Write the listing for the mise en place for the next day for your position and write the listing for the big mise en place for the upcoming day.
Assist the Commis 1, 2, and 3 for theme organization.
Always respect safety and health standards.
SUPERVISORY REQUIREMENTS Reports To: Supervisor (Sous Chef, Chef, Executive Chef)
EDUCATION / EXPERIENCE
Minimum 2 years’ experience with a focus on Japanese cuisine.
High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred.
LICENSES / CERTIFICATIONS
ServSafe certification.
Culinary certification.
KNOWLEDGE, SKILLS, & ABILITIES
Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
Must be highly organized, detail‑oriented, and have the ability to multitask.
Ability to maintain positive coworker relations.
Ability to expand/condense recipes.
Comprehend and follow recipes.
PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to exert physical effort to transport up to 50 pounds.
Ability to endure various physical movements throughout the work areas.
Ability to reach 7 feet.
Maintain a stationary position for up to 8 hours throughout work shift.
WORK ENVIRONMENT
Kitchen areas
Indoor, air‑conditioned office
Exposure to variable temperature conditions.
Exposure to variable noise levels.
Exposure to dust, chemicals, fumes, mites, and/or odor hazards.
Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
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Job Description Posted Thursday, December 25, 2025 at 3:00 PM
LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."
As an integral part of a team, the Japanese Cook is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to helping the operations in the preparation of the food in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment.
ESSENTIAL FUNCTIONS
Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
Correct maintenance and use of equipment.
Use equipment only as intended.
Maintain positive coworker relations.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Help resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Meet with Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Clean hands often as needed.
Set up workstation with required mise en place, tools, equipment, and supplies.
Establish priority for mise en place.
Inspect the cleanliness and working condition of all tools, equipment, and supplies.
Check production schedule and be ready on time for service.
Start prep work on items needed for service.
Inform the Sous Chef or the chef of any shortages before the item runs out.
Assist the operations as required to ensure optimum service to guests.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Inform the Sous Chef or Chef of any excess items that can be utilized.
Ensure worktables are disinfected and sanitized before use.
Assist the supervisor in cooking well and presenting dishes nicely during service.
Transport empty, dirty pots, and pans to the pot wash station.
Direct and assist stewards in making clean‑up more efficient.
Breakdown workstation and complete closing duties:
Return all food items to the proper storage areas.
Rotate all returned products.
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.
Restock items that were depleted during the shift.
Verify the temperature of refrigeration in its position.
Review status of work and follow‑up actions required with the Sous Chef or Chef before leaving.
Order for the position and assist Sous Chef or Chef with different ordering.
Ability to order the product using Adacco.
Help the operation with mise en place and production and service‑time cooking.
Perform all other duties as may be required or assigned.
Write the listing for the mise en place for the next day for your position and write the listing for the big mise en place for the upcoming day.
Assist the Commis 1, 2, and 3 for theme organization.
Always respect safety and health standards.
SUPERVISORY REQUIREMENTS Reports To: Supervisor (Sous Chef, Chef, Executive Chef)
EDUCATION / EXPERIENCE
Minimum 2 years’ experience with a focus on Japanese cuisine.
High school diploma or equivalent vocational training certificate; prior restaurant service and guest relations experience preferred.
LICENSES / CERTIFICATIONS
ServSafe certification.
Culinary certification.
KNOWLEDGE, SKILLS, & ABILITIES
Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.
Must be highly organized, detail‑oriented, and have the ability to multitask.
Ability to maintain positive coworker relations.
Ability to expand/condense recipes.
Comprehend and follow recipes.
PHYSICAL DEMANDS The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to exert physical effort to transport up to 50 pounds.
Ability to endure various physical movements throughout the work areas.
Ability to reach 7 feet.
Maintain a stationary position for up to 8 hours throughout work shift.
WORK ENVIRONMENT
Kitchen areas
Indoor, air‑conditioned office
Exposure to variable temperature conditions.
Exposure to variable noise levels.
Exposure to dust, chemicals, fumes, mites, and/or odor hazards.
Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
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