Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $29.00 - $34.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development programs
Employee wellness programs
Job Description
Halekulani is a prestigious and historic luxury hotel located in the heart of Waikiki Beach, renowned for its over 100 years of gracious hospitality, impeccable service, and exceptional cuisine. This iconic establishment has been a symbol of Hawaiian tradition while embracing modern luxury, delighting visitors from around the world with its commitment to excellence and cultural legacy. The hotel prides itself on living the value of LEGACY, celebrating its rich cultural history and maintaining the "art of service" at every level of operation. Halekulani and Halepuna Waikiki employees embody this legacy through their dedication and commitment to creating memorable experiences... Show More
Job Requirements
- Minimum 2 years experience
- High school diploma or equivalent vocational training certificate
- Servsafe certification
- Culinary certification
- 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
- Must be highly organized and detail-oriented
- Ability to comprehend and follow recipes
- Ability to maintain positive coworker relations
Job Qualifications
- Minimum 2 years experience
- High school diploma or equivalent vocational training certificate
- Prior restaurant service and guest relations experience preferred
- Servsafe certification
- Culinary certification
- Ability to comprehend and follow recipes
- Ability to expand or condense recipes
- Must be highly organized and detail-oriented
- Ability to maintain positive coworker relations
- Knowledge of hotel services and features to respond to guest inquiries accurately
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, standards
- Correct maintenance and use of equipment using 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
- Establish priority to do mise en place
- Inspect cleanliness and working condition of all tools, equipment, and supplies
- Check production schedule and be ready on time for the 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
- In the service time assist your supervisor to cook well and to do a nice presentation
- Transport empty, dirty pots and pans to the pot wash station
- Direct and assist stewards in order to make clean-up a more efficient process
- Breakdown workstation and complete closing duties including returning 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 of its position
- Review status of work and follow-up actions required with the Commis 3 or Sous Chef or Chef before leaving
- Help the operation with mise en place and production and the 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 day coming
- Always respect safety and health manners
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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