Top 11 Assistant chef Jobs in Honolulu Hi

Culinary - Cafeteria - Assistant Cook (Full-Time)
Hotels and Resorts of Halekulani —Honolulu, HI
- $27.13 - $31.92 an hour
- Extended hours
- Hotel
- High school diploma or GED
- Restaurant
Quick Apply
8d
Assistant General Manager
MINA Group —Honolulu, HI
- $80,000 - $90,000 a year
- Full-time
- Mid-level
- Human resources
- Mentoring
- Commuter assistance
- Health insurance
Quick Apply
House Without a Key - House without a Key Manager
Hotels and Resorts of Halekulani —Honolulu, HI
- $87,000 - $98,000 a year
- Weekends as needed
- Basic math
- Office
- 3 years
Quick Apply
Assistant Restaurant Mgr (250, Et Al)
et al. —Honolulu, HI
- Weekends as needed
- Bar
- Word processing
- Computer literacy
- Dental insurance
- Paid time off
Quick Apply
Assistant Manager
Mekiko Cantina —Kapolei, HI
- Bar
- Mid-level
- Residential
Assistant Kitchen Manager
Lilikoi Kitchen —Kailua, HI
- $47,000 a year
- Full-time
- Mid-level
- Mentoring
- Organizational skills
- Health insurance
- Paid time off
Quick Apply
Sous Chef
Mid-Pacific Country Club —Kailua, HI
- $60,000 - $65,000 a year
- Full-time
- Mid-level
- Ability to climb stairs
- Ability to lift 50 pounds
Quick Apply
ACE Assistant Cook
A Catered Experience Inc —Waipahu, HI
- $16.25 an hour
- 8 hour shift
- Current TB test
- Writing skills
- Basic math
Quick Apply

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Culinary - Cafeteria - Assistant Cook (Full-Time)

Hotels and Resorts of Halekulani -
Honolulu, HI

Quick Apply

Job Details

Full-time
$27.13 - $31.92 an hour
8 days ago

Qualifications

Customer communication
Hotel restaurant experience

Full Job Description

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 Assistant Cook assists in planning, preparation, set-up, and execution of food production for menu items and specials within designated kitchen outlets according to the standards and plating guide specifications set forth. They maintain an organized and neat work environment while ensuring sanitation and safety standards are routinely met.

ESSENTIAL FUNCTIONS

Anticipates guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintains positive guest relations at all times. Maintains familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assists with resolving guest complaints, ensuring guest satisfaction.
Maintains complete knowledge of, and complies with all departmental policies, service procedures, and hotel standards. Properly maintains all kitchen equipment used.
Completes opening duties:
Set up work station with required Mis en place, tools, equipment and supplies.
Inspect the cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and pars.
Establish priority items for the day.
Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the Storeroom and stock in designated areas.
Assists in prep work of items needed for the particular menu of the day.
Minimizes waste and maintain controls in order to attain forecasted food cost.
Completes closing duties:
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift.
Prepares simple starches and vegetable garnishes.
Prepares all menu items following recipes and yield guide.
Assists in the preparation of stocks (poultry, fish and meat) and selected sauces (reductions, butter sauces, and dressings).
Performs all other duties as may be required or assigned.

SUPERVISORY REQUIREMENTS

Reports To: Chef De Cuisine, Sous Chef, Head Cook
Supervises: None

EDUCATION/EXPERIENCE

High school diploma or equivalent vocational training certificate.
Minimum two (2) years of experience as a 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.

LICENSES/CERTIFICATIONS

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

KNOWLEDGE, SKILLS, & ABILITIES

Demonstrates intermediate knowledge of culinary skills such as knife techniques, sauce preparation, and cooking methods.
Possesses strong organizational and multi-tasking skills.
Able to maintain positive guest relations at all times as the position will interact with hotel guests.
Able to comprehend and follow recipes, and show ability to expand/condense recipes as needed.
Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.
Possesses strong verbal and written communication skills.
Possesses knowledge of French culinary terms.

PHYSICAL DEMANDS

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 exert physical effort to transport up to 50 pounds.
Ability to endure various physical movements throughout the work areas.
Ability to reach 5 feet.
Maintain a stationary position for extended hours throughout work shift.

WORK ENVIRONMENT

Main Kitchen, Outlet Kitchens, Stewarding areas
Indoor/Outdoor, non-air conditioned
Exposure to variable temperature conditions.
Exposure to variable noise levels.
Exposure to dust, chemicals, fumes, mites, and/or odor hazards.

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.

Quick Apply

Refine Your Search

assistant chef jobs in honolulu hi

Culinary - Cafeteria - Assistant Cook (Full-Time)

Assistant General Manager

House Without a Key - House without a Key Manager

Assistant Restaurant Mgr (250, Et Al)

Assistant Manager

Assistant Kitchen Manager

Sous Chef

ACE Assistant Cook

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