Job Details

Compensation Type: Hourly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company recognized as an industry innovator. It is a leading player in U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, with an expanding European presence in London, Paris, Barcelona, Vienna, and Prague. The company's global portfolio exceeds $10 billion in assets and generates over $2 billion in revenues. Highgate offers expert guidance across all stages of the hospitality property cycle, including planning, development, recapitalization, and disposition. The company also develops bespoke hotel brands and employs proprietary revenue management tools to optimize performance and asset value. Led by experienced hotel management professionals, Highgate is a trusted partner for top ownership groups and major hotel brands, with offices in London, New York, Dallas, and Seattle.

Location

The Romer House Waikiki, Hawaii

Overview

The Cook II (Full-Time) is responsible for preparing food items according to standardized recipes for Restaurants, Room Service, Employee Cafeteria, and Banquets, ensuring high standards for appealing and appetizing products. The role includes maintaining kitchen cleanliness, sanitation, safety, minimizing waste, and maximizing cost efficiency.

Responsibilities

1. Maintain cleanliness and organization of all storage areas.
2. Complete necessary food and station preparation before restaurant opening to ensure prompt 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 as per specifications on Banquet Event Orders.
7. Prepare and serve food for the Employee Cafeteria as directed.
8. Follow hotel standard recipes for all foods; prepare specials under supervision.
9. Break down buffets and kitchen lines, storing food and equipment properly after each meal.
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 injuries.
13. Use Production Charts as per hotel standards.
14. Support any kitchen position in need of assistance.
15. Follow all Health Department and company regulations regarding food safety and storage.
16. Operate and maintain cleanliness of all kitchen equipment.
17. Maintain a "Clean As You Go" policy.
18. Assist in storage and rotation of food items per hotel procedures.
19. Sign keys out and back in under supervision as needed.

Qualifications

1. High School diploma or equivalent; hotel or related experience preferred.
2. Culinary experience required.
3. Flexible scheduling; ability to work long hours.
4. Ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.
5. Ability to stand throughout entire shift.
6. Ability to withstand temperature variations.
7. Thorough knowledge of menus and preparation standards.
8. Proficiency in cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.