JOB DESCRIPTION
Position Details | |
Position Title | Second Cook |
Department | Food Prep |
Reports To | Executive Chef |
Directly Supervises | Fry Cook, Assistant Cook, Pantry, Buffet Runners and Utility Stewards |
POSITION PURPOSE
Directs kitchen duties and personnel for successful service. Will be able to obtain above average results preparing all food and beverage. Strives to excel in areas of customer satisfaction, departmental goals and employee productivity.
EXAMPLE OF DUTIES
ESSENTIAL FUNCTIONS
Avg. % of Time |
|
60% |
|
15% |
|
10% |
|
10%
5% |
|
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentages of time performing each functions is solely determined by the supervisor, based upon the particular requirements of the hotel.
- Ensures staffing levels are accurate and accounted for, makes changes as directed.
- Keeps dry and cold storage areas tidy and clean. Helps to maintain proper operating conditions.
- Check function sheets for correct the food items, instructions and times.
- Guides Stewards and Buffet Runners on daily business.
- Ensures all kitchen posts and stations are running smoothly and accurately.
- Confirms proper food handling procedures are being carried out throughout all food and beverage areas.
- Works closely with front of the house staff to ensure accuracy of events and timing.
OTHER
- Regular attendance in conformance with the standards which have been established by the hotel from time to time is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action procedures up to and including termination of employments. Reliable transportation is the responsibility of the employee who is also accountable for their work schedule.
- Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Employees may be required to work on holidays.
- Upon employment, all employees are required to fully comply with the hotel rules and regulations for the safe efficient operation of the hotel facilities. Employees who violate hotel rules and regulations are subject to disciplinary action up to and including termination of employment.
- Performs any general cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards.
- Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure safe working environment. Will properly rotate food products in order to keep spoilage and waste to a minimum
- Ensures that all equipment is being operated correctly and is regularly cleaned.
- Oversees and guides coworkers in their direct area for general operations.
SPECIFIC JOB KNOWLEDGE AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job with or without reasonable accommodations, using some other combination of skills and abilities.
- Valid, up to date certificate covering food safety, sanitation and handling.
- Possesses an above average ability in all areas of cooking fundamentals including sautéing, soup/sauce making, dressings, sauces, buffet service, broiling, frying, cold preparation, plating, butchering and basic baking.
- Possesses an above average knowledge in all types of foods including meats, seafood’s and produce. Will be able to inspect and ensure all foods are up to proper standards.
- Able to effectively manage time and work under pressure when necessary.
- Knowledgeable in all types of food cuisines and preparations.
- Must be able to adhere to proper food temperatures for all hot, cold and food holding.
- Proficient in the operation and cleaning of all kitchen equipment (i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.). Sufficient manual dexterity to properly operate all types of kitchen equipment (i.e., knives, spoons, spatulas, tongs, slicers, etc.)
- Possesses the advanced aptitude necessary to comprehend and submit invoices, memos, recipes, measurements, portion control and conversions.
- Ability to read, write, listen and speak the English language in order to communicate effectively with co-workers and guests.
- Ability to grasp, move or push goods on a hand cart/truck weighing a maximum of 200lbs. Also able to lift and/or carry a minimum of 50 pounds.
- Ability to work in confined spaces and stand for long periods.
- Will be able to move quickly while standing, bending or twisting.
- Ability to preciously perform duties within extreme temperature ranges and situations. Will be able to work prudently in stressful circumstances.
- Able to properly manage subordinates and co-workers.
- Strong ability to work well with others while working harmoniously with a diverse workforce.
QUALIFICATIONS & STANDARDS
EXPERIENCE
- 3-5 years of successful experience at a hotel or large restaurant at a Second Cook or Sous Chef level. Previous industry experience also preferred.
EDUCATION
- Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledges skills and abilities.
- Culinary education or Apprenticeship program preferred.
LICENSES OR CERTIFICATIONS
- Ability to obtain any government required license or certificate.
GROOMING
- All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
Recruitment Information and inquiries: Zachariah Rivera, Talent & Culture Manager - Human Resources by phone: 808-944-4390 or by email: zachariah.rivera@alamoanahotel.com
Get email alerts for the latest"Second Cook jobs in Honolulu"