Prince Waikiki: Culinary - Pantry II (Full Time)

100 Sails Pantry II

Primary Responsibilities:Prepare Cold Items such as salads, fruits, meats, seafood, appetizers, dressings and other cold items for 100 Sails Restaurant and Bar and Banquets.

Essential Duties:

1. Prepare all food items, according to standard pantry recipes or as otherwise specified by the supervisor, to ensure consistency of products to guest.
2. Visually inspect, select the freshness of fruits, vegetables, meats and other food product in the preparation of all menu items to ensure quality and all product is up to company standards.
3. Read and employ math skills to follow recipes.
4. Check control the proper storage of products and control portions, especially in specific cuts of meats, to maintain quality products.
5. Keep all refrigeration, equipment, storage and working areas in clean working condition to comply with Department of Health regulations.
6. Basic mathematical skills necessary to understand recipes, measurements and portion sizes.

Other Duties:

1. Perform general cleaning tasks using standard hotel cleaning products as assigned by the supervisor, to adhere to health standards.
2. Perform other duties assigned by the Executive Chef, Executive Sous Chef, Banquet Chef or Chef de Cuisine.
3. Upon employment, all employees are required to fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of the facilities. Employees who violate Hotel and Golf Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Working Conditions:

1. Ability to work in confined spaces.
2. Ability to perform duties within extreme temperature ranges.

Work Hours:

2. Due to cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel and Golf Club.

Equipment Use:

1. Able to operated basic kitchen equipment; steamers, kettles, meat slicer, mixers, food processors, hand blenders, bur mixers, and mandolin.

Mental and Physical Demands:

1. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
2. Ability to stand, walk, and /or sit continuously to perform essential job functions for extended periods of time.
3. Ability to work in confined spaces.
4. Ability to perform duties within extreme temperature ranges.
5. Sufficient manual dexterity in hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicer, etc.
6. Ability to grasp, lift and /or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 50 lbs., on a continuous schedule.

Communication Demands:

1. Ability to communicate effectively in English language with employees and guests, understand reports and relate correspondence and accurately perform all essential job functions.
2. Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicate with other employees.

Minimum Qualification Requirements:

1. Any combination of education, training or experience that provides the required knowledge, skills, and abilities necessary to perform the duties of the position.
2. Minimum two years of cold food preparation experience preferred.
3. Have knife skills and knowledge of accepted standards of sanitation.