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 opportunities
Equal opportunity employer
Job Description
Halekulani is a prestigious and iconic hotel located in the heart of Waikiki Beach, renowned for its commitment to gracious hospitality, impeccable service, and unparalleled cuisine. With a legacy spanning over 100 years, Halekulani has established itself as a premier luxury destination, celebrating its rich cultural history and dedication to the "art of service." The hotel prides itself on creating unforgettable experiences for its guests, blending traditional Hawaiian values with contemporary excellence in hospitality. Halekulani's team members live by the hotel's core value of LEGACY, reflecting a deep respect for cultural heritage and a commitment to maintaining the highest standards... Show More
Job Requirements
- Minimum 2 years' experience
- High school diploma or equivalent vocational training certificate
- Servsafe certification
- Culinary certification
- Ability to comprehend and follow recipes
- Ability to maintain positive coworker relations
- Ability to expand or condense recipes
- Highly organized with attention to detail
- Ability to multitask
- Physically able to exert effort to transport up to 50 pounds
- Ability to endure various physical movements throughout the work areas
- Ability to reach up to 7 feet
- Ability to maintain a stationary position for up to 8 hours throughout work shift
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 maintain positive coworker relations
- Ability to expand/condense recipes
- Comprehend and follow recipes
- Strong organizational skills
- Detail-oriented
- Ability to multitask
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
- 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
- Establish priority to do the mise en place
- Inspect the cleanliness and working condition of all tools, equipment, and supplies
- Check production schedule and be ready on time for 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
- During service, assist supervisor to cook well and present dishes nicely
- Transport empty, dirty pots and pans to the 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, rotating products, wrapping, covering, labeling and dating all stored items
- Straighten and organize all storage areas
- Clean and wipe down prep areas, reach-ins/walk-ins, and shelves
- Return unused and clean utensils/equipment to specified locations
- Restock depleted items
- Verify refrigeration temperatures
- Review status of work and follow-up actions with Commis 3 or Sous Chef or Chef before leaving
- Write listings for mise en place for the next day and big mise en place for upcoming days
- Always respect safety and health standards during all operations
- Perform all other duties as assigned or required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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