Royal Lahaina Resort
Cook 3 Kitchen 1 – Royal Lahaina Resort
Join to apply for the Cook 3 Kitchen 1 role at Royal Lahaina Resort.
Overview The Cook 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. The Cook also ensures cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing the cost/production ratio.
Responsibilities
Maintain a warm and friendly demeanor at all times.
Effectively communicate verbally and written, with all levels of employees and guests, in an attentive, friendly, courteous and service‑oriented manner.
Listen to, understand, and clarify concerns raised by employees and guests.
Multitask and prioritize departmental functions to meet deadlines.
Attend all hotel‑required meetings and trainings.
Maintain regular attendance in compliance with restaurant standards as required by scheduling.
Maintain high standards of personal appearance and grooming, including proper uniform and nametag.
Comply with hotel standards and regulations to encourage safe and efficient operations.
Maximize productivity, identify problem areas and assist in implementing solutions.
Handle problems, including anticipating, preventing, identifying and solving problems as necessary.
Understand and apply complex information from various sources to meet objectives.
Cross‑train in other hotel‑related areas.
Maintain confidentiality of information.
Show initiative, including anticipating guest or operational needs.
Perform other duties as requested by management.
Qualifications
Have thorough knowledge of menus and the preparation required, according to hotel standards.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to opening.
Prepare and display buffet food items according to hotel standards.
Proficiency in cooking techniques: charbroiling, poaching, deep‑frying, sauté, braising, roasting, and par‑cooking.
Recognize quality standards in fresh produce, fish, dairy and meat products.
Know herbs, spices and proper use of each.
Maintain clean and sanitary environment with 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 and specials under the 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 the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid injury.
Use Production Charts as specified by hotel standards.
Work and support any position in the Kitchen that needs help as necessary.
Follow Health Department and company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Apply a “Clean As You Go” policy.
Assist in storage and rotation of food items according to procedures.
Sign keys out and back in under supervision as needed.
Perform other duties as requested by management.
Seniority level
Entry level
Employment type
Full‑time
Job function
Other
Industries
Restaurants
Referrals increase your chances of interviewing at Royal Lahaina Resort by 2x.
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Lahaina, HI .
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Overview The Cook 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. The Cook also ensures cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing the cost/production ratio.
Responsibilities
Maintain a warm and friendly demeanor at all times.
Effectively communicate verbally and written, with all levels of employees and guests, in an attentive, friendly, courteous and service‑oriented manner.
Listen to, understand, and clarify concerns raised by employees and guests.
Multitask and prioritize departmental functions to meet deadlines.
Attend all hotel‑required meetings and trainings.
Maintain regular attendance in compliance with restaurant standards as required by scheduling.
Maintain high standards of personal appearance and grooming, including proper uniform and nametag.
Comply with hotel standards and regulations to encourage safe and efficient operations.
Maximize productivity, identify problem areas and assist in implementing solutions.
Handle problems, including anticipating, preventing, identifying and solving problems as necessary.
Understand and apply complex information from various sources to meet objectives.
Cross‑train in other hotel‑related areas.
Maintain confidentiality of information.
Show initiative, including anticipating guest or operational needs.
Perform other duties as requested by management.
Qualifications
Have thorough knowledge of menus and the preparation required, according to hotel standards.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to opening.
Prepare and display buffet food items according to hotel standards.
Proficiency in cooking techniques: charbroiling, poaching, deep‑frying, sauté, braising, roasting, and par‑cooking.
Recognize quality standards in fresh produce, fish, dairy and meat products.
Know herbs, spices and proper use of each.
Maintain clean and sanitary environment with 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 and specials under the 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 the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid injury.
Use Production Charts as specified by hotel standards.
Work and support any position in the Kitchen that needs help as necessary.
Follow Health Department and company regulations regarding food and storage standards and safety.
Operate and maintain cleanliness of all kitchen equipment.
Apply a “Clean As You Go” policy.
Assist in storage and rotation of food items according to procedures.
Sign keys out and back in under supervision as needed.
Perform other duties as requested by management.
Seniority level
Entry level
Employment type
Full‑time
Job function
Other
Industries
Restaurants
Referrals increase your chances of interviewing at Royal Lahaina Resort by 2x.
Get notified about new Cook jobs in
Lahaina, HI .
#J-18808-Ljbffr