Job Details

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Highgate Hotels is a premier real estate investment and hospitality management company recognized as an industry innovator. It is a dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with an expanding presence in European markets such as London, Paris, Barcelona, Vienna, and Prague. The portfolio of global properties exceeds $10B in asset value and generates over $2B in revenue. Highgate offers expertise across all stages of the hospitality property cycle, develops bespoke hotel brands, and utilizes industry-leading revenue management tools to maximize performance and asset value. The company maintains offices in London, New York, Dallas, and Seattle.

Compensation Type: Hourly

Location: The Romer House Waikiki, Hawaii

Overview: The Cook II (Full-Time) is responsible for preparing all food items according to standardized recipes for Restaurants, Room Service, Employee Cafeteria, and Banquets, while maintaining high standards for quality, cleanliness, sanitation, and safety. The role also involves minimizing waste and maximizing cost efficiency.

Responsibilities:

1. Maintain cleanliness and organization of all storage areas.
2. Complete necessary food and station preparation prior to restaurant opening to ensure prompt and efficient service.
3. Prepare and display buffet food items according to hotel standards.
4. Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
5. Maintain a clean and sanitary environment with proper handling, storage, and sanitation practices.
6. Prepare food for Banquets following specifications on Banquet Event Orders.
7. Prepare and serve food for the Employee Cafeteria as directed.
8. Follow hotel standard recipes; prepare specials under supervision.
9. Break down buffets and kitchen lines, storing food and equipment properly.
10. Support banquet food stations as scheduled.
11. Know the location and operation of all fire extinguishing equipment.
12. Practice safe work habits to prevent injury.
13. Use Production Charts as specified by hotel standards.
14. Support any kitchen position as needed.
15. Follow all health, safety, and sanitation regulations.
16. Operate and maintain cleanliness of kitchen equipment.
17. Maintain a “Clean As You Go” policy.
18. Assist in storage and rotation of food items.
19. Manage keys responsibly under supervision.

Qualifications:

• High School diploma or equivalent preferred; experience in a hotel or related field is a plus.
• Culinary experience required.
• Flexible with long hours sometimes required.
• Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.
• Ability to stand throughout entire shift.
• Ability to withstand temperature variations.
• Thorough knowledge of menus and preparation standards.
• Proficiency in techniques such as charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.

Seniority level

• Entry level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality