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Executive Chef

2 months ago

Lahaina, Hawaii, United States Royal Lahaina Resort Full time

Job Summary:

The Royal Lahaina Resort is seeking a skilled Cook to join our culinary team. As a Cook, you will be responsible for preparing high-quality food items for our guests and staff, while maintaining the highest standards of cleanliness and sanitation.

Key Responsibilities:

  • Food Preparation: Prepare all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria, and Banquets.
  • Cleanliness and Sanitation: Maintain the cleanliness and organization of all storage areas, and ensure the kitchen and work areas are clean and sanitary.
  • Menu Knowledge: Have thorough knowledge of menus and the preparation required, according to hotel standards.
  • Buffet Preparation: Prepare and display buffet food items according to hotel standards.
  • Cooking Techniques: Proficiency in various cooking techniques, including charbroiling, poaching, deep-frying, sauté, braising, roasting, and par-cooking.
  • Quality Standards: Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
  • Herbs and Spices: Knowledge of herbs and spices and proper use of each.
  • Food Safety: Maintain a clean and sanitary environment, with knowledge of proper handling, storage, and sanitation.
  • Banquet Food Preparation: Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
  • Employee Cafeteria: Prepare and service food for the Employee Cafeteria, as specified by the Chef or Kitchen Supervisor.
  • Equipment Maintenance: Maintain the cleanliness of all kitchen equipment.
  • Teamwork: Be able to support any position in the Kitchen that is in need of help.
  • Regulations: Follow all Health Department and Company regulations in regards to food and storage standards and safety.

Requirements:

  • Education: High school diploma or equivalent required.
  • Experience: Previous experience in a hotel or restaurant kitchen preferred.
  • Skills: Proficiency in cooking techniques, menu knowledge, and food safety.