Job Overview
Employment Type
Temporary
Hourly
Internship
Consulting
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Range $29.00 - $35.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Uniform allowance
Job Description
Halekulani is a distinguished luxury hotel located on Waikiki Beach, Hawaii, renowned for its legacy of gracious hospitality, impeccable service, and exceptional cuisine for over a century. With a commitment to honoring cultural history and delivering an unparalleled guest experience, Halekulani stands as a landmark of hospitality on the island. This establishment embraces the core value of "LEGACY," which embodies the spirit and tradition the hotel has upheld since its inception. Halekulani operates alongside its sister property, Halepuna Waikiki, both of which uphold the highest standards of service and guest satisfaction. As a highly respected and award-winning hotel, Halekulani combines... Show More
Job Requirements
- Minimum 3 years' experience
- High school diploma or equivalent vocational training certificate
- Prior restaurant service and guest relations experience preferred
- ServSafe certification
- Culinary certification
- Ability to exert physical effort to transport up to 50 pounds
- Ability to endure various physical movements throughout work areas
- Ability to reach 7 feet
- Ability to maintain a stationary position for up to 8 hours throughout work shift
- Must be highly organized, detail-oriented and have the ability to multi-task
- Ability to maintain positive coworker relations
- Ability to expand/condense recipes
- Comprehend and follow recipes
Job Qualifications
- Minimum 3 years' experience in culinary roles
- High school diploma or equivalent vocational training certificate
- Prior experience in restaurant service and guest relations
- ServSafe certification
- Culinary certification
- Strong organizational skills
- Ability to multitask effectively
- Knowledge of kitchen sanitation and safety regulations
- Ability to maintain positive coworker relations
- Ability to comprehend and follow recipes accurately
Job Duties
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
- Maintain complete knowledge of correct maintenance and use of equipment and 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
- Complete opening duties including cleaning hands often, setting up workstation with required mise en place, tools, equipment, and supplies, establishing priorities and inspecting cleanliness and working condition of tools and equipment, checking production schedule and being ready on time for service
- Start prep work on items needed for service and inform Sous Chef or Chef of any shortages before items run out
- Assist 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 Sous Chef or Chef of any excess items that can be utilized
- Disinfect and sanitize worktables before use
- Assist supervisor during service time with cooking and presentation
- Transport empty, dirty pots, and pans to pot wash station
- Direct and assist Stewards for efficient clean-up
- Break down workstation and complete closing duties including returning items to storage, rotating products, wrapping, covering, labeling, and dating items, cleaning food prep areas and storage shelves, restocking depleted items, verifying refrigeration temperatures
- Review work status and follow-up actions with Commis 3, Sous Chef or Chef before leaving
- Help operations with mise en place, production, and service cooking
- Perform other duties as assigned
- Write listings for mise en place for the next day and big mise en place
- Always respect safety and health standards
Job Location
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