Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more.
At Mauna Kea Resort, we’re creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.
Division: Culinary & Stewarding (CUL002)
Band 1U
Cook II

MINIMUM QUALIFICATION REQUIREMENTS:

• 3 years related work experience.
• Must be able to multi-task
• Valid TB Clearance.
• Food Safety Certificate, preferred
  We appreciate your interest in joining our ’Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form

PRIMARY RESPONSIBILITIES:

Assume complete responsibility of preparation and execution of designated stations. Assist chef and higher-class cooks to ensure food is prepared to quality and food safety standards. Be able to prepare and plate all hot and cold food items in designated areas. Have extensive knowledge of menu and products in designated areas.

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 there is enough paper available for the shift.
• Follow standards for proper handling of all food products.
• Maintain 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.