LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."

The Cafeteria Assistant Cook coordinates the planning, preparation, set-up, and execution a well-balanced and appealing selection of employee meals in accordance with Hotel quality standards and specifications.  They maintain an organized and neat work environment ensuring sanitation and safety standards are routinely met, and assist other kitchen sections as assigned.

1. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.  Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assist with resolving guest complaints, ensuring guest satisfaction.
2. Complete opening duties.
3. Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
4. Coordinate menu planning with the Executive Chef/Sous Chef and Food Buyer to ensure that food costs are maintained. Maintain complete knowledge of the following:
5. Scheduled menus for the Cafeteria.
6. Menu item preparation method/time, major ingredients, quality standards, taste, texture, serving temperature, portion size and presentation method.
7. Inventory levels and when to restock items that were depleted during the shift.
8. Prepare all meals following recipes and yield guides. Inform the Sous Chef of any shortages before the item runs out.
9. Work closely with the Cafeteria Line Server/Attendant to ensure optimum service for the employees. Monitor quality and amounts of food on the service line.
10. Breakdown workstation and complete closing duties.
11. Perform all other duties as may be required or assigned.

Reports To:         Executive Chef, Sous Chef

Supervises:        None

• High school diploma or equivalent vocational training certificate.
• Minimum two (2) years of experience as a Prep Cook at a 4-star hotel or restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.

• Food handling/Food Sanitation certificate desired.
• Certification of Culinary training or apprenticeship program preferred.

• Position requires basic knowledge of culinary skills such as knife techniques, sauce preparation, cooking methods, mis en place prep, and sanitation requirements.
• Must be highly organized, detail-oriented and have the ability to multi-task.
• Ability to comprehend and follow recipes. Must be able to expand/condense recipes as needed.
• Knowledge of pans and carving item pars.
• Compute basic arithmetic.
• Ability to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.
• Fluency in English both verbal and non-verbal, as well as French Culinary Terms.

• Must be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.
• Requires the ability to read and perform mathematical calculations.
• Requires concentration, alertness and attention to detail.
• Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor.
• Must be able to work collaboratively with other team members.

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to sit, stand, walk for up to 8 hours throughout work shift.
• Frequent head/neck rotation, elbow flexion, rapid finger motions
• Ability to lift/transport up to 50 lbs.
• Endure various physical activities throughout the work areas
• Remain in stationary position for one hour throughout work shift.
• Sensory, good speech for clear communications, and good sight for performing administrative skills and sight inspections.

• Main Kitchen, employee cafeteria, and stewarding areas.
• Indoor, air conditioned areas.

• Exposure to variable temperature conditions.
• Exposure to varying, moderate noise levels.
• Exposure to dust, chemicals, fumes, mites and/or odor hazards.

• Uses a variety of commercial kitchen equipment and tools, including but not limited to ovens, stovetops, grills, fryers, mixers, knives, and food processors.
• Must handle food products, ingredients, and kitchen supplies in accordance with food safety and sanitation standards.

This job description is not intended to list every task an employee may be expected to perform. Employees may be asked to carry out additional duties and follow other job-related instructions as directed by management. This document does not constitute an employment contract of any kind. Employment remains “at will,” meaning either the employee or the company may end the employment relationship at any time, with or without cause or notice. The company reserves the right to modify or update this job description as needed to reflect organizational requirements.

Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.