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JOB SUMMARY

Responsible for preparing meal ingredients directed by the culinary leaders to execute signature Hau Tree dishes

 

 

DUTIES & FUNCTIONS

General Requirements

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Kaimana Beach Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
• Comply with Kaimana Beach Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to cross-train in other hotel related areas.
• Must be able to maintain confidentiality of information.

  Fundamental Requirements

• Prepares meal ingredients as directed by the Sous Chef and Executive Chef.
• Prepares fresh produce by peeling, cutting, and portioning.
• Prepares meat by trimming, cutting, and portioning.
• Mixes or prepares condiments, dressings, and sauces.
• Communicate effectively with the rest of the kitchen team for seamless meal execution.
• Full knowledge of all areas of prep and kitchen stations.
• Maintain high standard of food quality and menu design to continually achieve guest satisfaction.
• Responsible for cooking, plating, and completing dishes for service.
• Follow recipes and taste food to ensure a quality product.
• Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Assists with unloading, inspection, and storage of raw ingredients, and supplies.
• Restock kitchen for subsequent shifts.
• Ensure the food prep area and kitchen is cleaned and sanitized at the end of your shit.
• Must be able to wear Personal Protective Equipment (PPE).
• Each station should be continually wiped down and cleaned up; Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation to facilitate high volume production.
• Assist co-workers in cleaning outlet before and after shift.
• Making sure serving food portions are accurate.
• Be aware of guests’ needs; assist in providing a pleasant dining experience.
• Be familiar with all food items and assist guests in selections as needed.
• Perform other duties as requested by management.

 

QUALIFICATION STANDARDS

Education & Experience: 

• High School diploma or equivalent and/or experience in a hotel or a related field preferred
• Culinary experience required

Physical Requirements:

• Prolonged periods of standing and working in a kitchen
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Must be able to lift 25 pounds at times
• Must be able to work late nights and unpredictable hours
• Manual dexterity to cut and chop foods and perform other related tasks

 

Physical/Mental Abilities:

Sit                 �​�  Sit infrequently

 

Stand                Stand constantly, up to 8 hours per day, punctuated by opportunity to sit at short, varying intervals

 

Walk               Walk level surfaces constantly, but rarely exceeding 50 feet at any one time

 

                   ​     Constantly       Frequently       Occasionally    Rarely

Lift                  >10#                >25#                >50#                >100#

Carry               >10#                >25#                >50#                >100#

Push/Pull          >10#                >25#                >50#                >100#

 

Climb                           Walk stairs on a frequent basis, with the opportunity to utilize elevator as alternate resource

 

Bend                            Bends at waist, knees, hips and spine on a frequent basis while physically moving food inventory, kitchen equipment frequently <25#

 

Squat                           Performs squats on a frequent basis to reach below knee to move food inventory, kitchen equipment and perform cooking functions.  Frequently squatting to maneuver <25#

 

Twist                            Performs a twist or rotation frequently at the trunk, hips, knees and neck while moving food inventory or kitchen equipment <25#    

 

Reach                          Reaches on a constant basis while maneuvering food inventory.  May occasionally reach overhead requiring <10#, and below waist <25#

 

Hand                 ​           Constant requirement for hand dexterity for preparing food items, using kitchen cooking dexterity and cleaning equipment, aides, occasional telephone usage, paperwork sorting

 

Environment    Working environment may be crowded. Ability to work at a fast pace without jeopardizing quality and protocols. Exposure to extreme heat, steam, and cold present in a kitchen environment    

 

Vision/Hearing Must be able to see and read clearly. Must be able to hear phone, audible alarms, bells, and signals related to kitchen cooking and cleaning equipment

 

Speech/             Must have strong command of the English language sufficient to read and write

Language         and interpret food sanitation and food safety information