Location: Kapolei, HI Job ID: 84457BR-3 Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation. A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort. They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.
Responsibilities -Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods -Portions and arranges food on serving dishes and is responsible for portion control and plate presentation -May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads -May wash, peel, slice, scoop, dice and julienne vegetables and fruits -Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items -Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment -Ability to prepare products according to recipe guidelines -Knowledge and understanding of kitchen safety and sanitation including temperature requirements -Has good judgment of food quality and production, understands the impact of spoilage -Ability to assist Chef in preparing items for Guests with special dietary needs -Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures
Basic Qualifications Experience in culinary field/high volume restaurant minimum 3-6 months, or up to 1 year Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
Preferred Qualifications Enrolled in a culinary education program or equivalent Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Full availability SEVEN (7) days a weeks is preferred
Additional Information SCHEDULE AVAILABILTY Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am.
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