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General Responsibilities

Entry position to the Kitchen. Does routine tasks for the Cook/Pantry personnel short of working a station. May serve food, assist in setting up and breaking down a buffet and in maintaining the kitchen in a clean, orderly manner.

Specific Duties

•Prepares, cooks and serves food according to the hotel's standard recipes. Prepares all the
prep work for soups, sauces, salads. Makes bread crumbs, grates cheese, chips shallots
and garlic, clarifies butter, peels onions, and chops parsley. Visually inspects, selects and
uses food items of the highest quality in the preparation of all menu items.

• Supplies a list of needed produce and items to the General Cook.

•Occasionally tastes food items on the menu as well as prepare items to ensure that the
high standards of quality are met.

•Stores all food in refrigerated boxes including covers, labels and dates, using the proper
containers to protect against waste and spoilage.

• Assist in set-up and replenishing buffets.

•Ensures all equipment in working areas are clean and in proper working condition.
Performs general/routine cleaning tasks using standard hotel cleaning products as
assigned by the supervisor in adherence to health standards.

•Report all suspicious persons or activities and hazardous or unsafe conditions to the
Security Department.

•Provide instruction and/or guidance for guest and employee safety in fire or other
emergency situations.

•Respond to all guest questions. Provide guest assistance, direction and information as
requested when working in public areas.

• Keeps floors dry and clean to avoid slip/fall accidents.

• Performs a variety of other duties as assigned.

•Must be able to work varying shifts and maintain attendance in accordance with the
hotel's attendance policy.

• Ability to comply with hotel rules and regulations including policies.

Specific Job Knowledge, Skills & Abilities

• One(1) to two(2) years cooking experience required.

• Experience in a medium sized resort with multiple food and beverage outlets preferred.

•Must have basic knowledge of the fundamentals of cooking, including from scratch cooking.

•Must have basic knowledge of accepted standards of sanitation.

•Must have knowledge of operating all kitchen equipment (i.e. stoves, ovens, broilers,
slicers, steamers, kettles, etc.)

•Basic mathematical skills necessary to understand recipes, measurements and portion sizes.

•Ability to read and write the English language in order to read recipes and communicate
with other employees.

Experience

• One(1) to two(2) years cooking experience required.

• Experience in a medium sized resort with multiple food and beverage outlets preferred.

•Must have basic knowledge of the fundamentals of cooking, including from scratch cooking ..

•Must have basic knowledge of accepted standards of sanitation.

•Must have knowledge of operating all kitchen equipment (i.e. stoves, ovens, broilers,
slicers, steamers, kettles, etc.)

•Basic mathematical skills necessary to understand recipes, measurements and portion sizes.

Licenses or Certification

• Certification of tuberculosis clearance required.

• CPR and Standard First Aid Certification preferred.

• Kitchen Sanitation Certificate preferred.

Physical Requirements

•Ability to perform duties in confined spaces

•Ability to lift, bend, stoop, walk, push/pull heavy equipment and stand for extended
periods of time.

•Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives,
spoons, spatulas, tong, slicers, etc.)

• Ability to perform duties within extreme temperature ranges

Safety Requirements

None provided

Grooming

•Must maintain a neat, clean and well-groomed appearance as outlined in the employee
handbook.

Other Qualifications

High School/General Education Diploma and culinary degree preferred.


The Kahala Resort

Employer

The Kahala Resort

Department

Kitchen

Division

None provided

Responsible To

Executive Chef; Executive Sous Chef; Working Sous Chef

Supervises

None provided

Hourly Wage Scale

$17.40


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