Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $28.00 - $32.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal allowance
Professional development opportunities
Job Description
Halekulani is a legendary luxury hotel located on the shores of Waikiki Beach in Honolulu, Hawaii. With over 100 years of rich history, Halekulani is renowned for its gracious hospitality, impeccable service, and unparalleled culinary experiences. The hotel prides itself on its core value of LEGACY, which celebrates cultural history and ensures every guest receives an exceptional stay rooted in Hawaiian tradition and modern elegance. Halekulani is a prestigious establishment that offers both guests and employees a welcoming atmosphere that honors diversity, authenticity, and the art of service.
As a Commis de Cuisine 1 at Halekulani, you will becom... Show More
As a Commis de Cuisine 1 at Halekulani, you will becom... Show More
Job Requirements
- Minimum 1 years experience
- high school diploma or equivalent vocational training certificate
- ServSafe certification
- food handling certificate
- ability to follow recipes
- good physical condition to perform work duties including lifting up to 55 pounds
- ability to work in variable temperature and noise conditions
- ability to maintain safe and sanitary work environment
- effective communication skills
- willingness to work as part of a team
Job Qualifications
- Minimum 1 years' experience
- high school diploma or equivalent vocational training certificate
- prior restaurant service and guest relations experience preferred
- ServSafe certification
- food handling certificate
- ability to follow recipes
- ability to maintain positive guest relations
- ability to expand or condense recipes
- highly organized and detail-oriented
- ability to multitask and work in a fast-paced environment
- familiarity with hotel services and local attractions
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, 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 or Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance
- complete opening duties such as cleaning hands often, setting up workstation with required mise en place, tools, equipment, and supplies, establishing priority to do mise en place, inspecting cleanliness and working condition of all tools, equipment, and supplies, checking production schedule and being ready on time for service
- start prep work on items needed for service
- inform Sous Chef or Chef of any shortages before the item runs 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
- ensure worktables are disinfected and sanitized before use
- during service assist supervisor with cooking and presentation
- transport empty, dirty pots and pans to pot wash station
- direct and assist stewards to make clean-up efficient
- breakdown workstation and complete closing duties including returning all food items to proper storage areas, rotating returned products, wrapping, covering, labeling, and dating items put away
- straighten and organize storage areas
- clean and wipe down food prep areas, reach-ins, walk-ins, and shelves
- return all unused and clean utensils and equipment to specified locations
- restock depleted items
- review status of work and follow-up actions with Commis 3, Sous Chef or Chef before leaving
- help with mise en place, production, and service cooking
- perform all other duties as assigned
- always respect safety and health requirements
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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