Cook, NA-08

Full Job Description

Serves as a Cook in the Kitchen Department of the Hale Koa Hotel. This is an open continuous announcement. Resumes are only good for 3 months.

In order to receive consideration throughout the year, you must reapply after 3 months to be considered for the next 3 month period. Local candidates will be reviewed first as PCS is not authorized.

If determined that area of consideration is to be expanded, all candidates will be considered. Resumes must be two pages (or less).

Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge, and abilities (KSAs) as they pertain to this position.

A qualified candidate must possess the following: A minimum of 1 year work experience directly related to the duties described above, that included skill in working with professional kitchen appliances and equipment.

Be able to communicate (verbal and written) in English.

HIGHLY QUALIFYING CRITERIA A minimum of 1 - 3 years of cooking experience in a high volume hotel, restaurant, or similar food service setting, that included skill in working with professional kitchen appliances and equipment.

Ability to support large-volume functions for both a la carte and catering operations Knowledge of food safety, foodborne illnesses, and proper storage methods for hot and cold food items.

Major Duties:

Uses a full range of quantity cooking and baking procedures from the common or frequently used to the new or complex recipes.

Prepares a variety of meats, poultry, seafood, vegetables, sauces, gravies, and baked goods (including cakes, cookies, pies, buns, biscuits and rolls) by following standardized recipes at different levels of difficulty.

On a daily basis, assignments may include preparing a number of menu items for one meal (usually four or more).

Plans and coordinates a variety of steps to ensure all items are ready for serving at the same time.

Uses special or difficult recipes involving many steps, ingredients, or long preparation time to prepare menu items, e.g. creole shrimp, sweet and sour pork, spaghetti sauce.

Examines all food for quality and freshness before preparation. Makes substitutions and adjustments in food preparation procedures and seasonings to make food more attractive and to improve taste.

Makes modifications to recipes for ingredient quantities, number of servings, and size of equipment available. Directs and provides technical guidance, as required, to lower graded personnel.

Monitors preparation of menu items by lower grade cooks and reviews menus and standardized recipes to ensure food items are made correctly.

Cleans utensils and equipment after use, observes established safety procedures, and keeps the work area clean and tidy. Performs other duties as assigned.

Skill and knowledge: Skill to plan, coordinates, and time the sequences of steps needed to have menu items ready for serving at mealtime without overcooking or waste.

Knowledge of related procedures to work in large quantities.

Incumbent also applies skills necessary to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.

Ability to adjust recipes according to the number of services needed, e.g., when recipe shows four pounds of rice are needed for 50 servings, incumbent knows to prepare 16 pounds of rice for 200 servings.

Employee is skilled in the use of bakery tools and equipment, including powered machines.

Knowledge of the characteristic of various raw and cooked foods in order to determine when raw materials are fresh and to judge the final product by its color, consistency, temperature, odor and taste.

Skill to provide technical guidance to lower graded personnel. Applies knowledge of special and modified diets. Broad knowledge of sanitation regulations and proper food protection procedures.

Responsibility: Incumbent works under the direction of supervisor who establishes written daily work assignments and who provides general instructions orally or in writing.

Employee analyzes and corrects production problems independently and coordinates the cooking process for food items assigned directly.

Coordinates the cooking of items prepared by other cooks at one or more work centers.

Within the framework of accepted methods, recipes and established procedures, the employee makes decisions regarding recipe adjustments for the number of servings and size of equipment to use.

Incumbent decides when food items are done and on occasions, recommends changes or adjustments in recipes for improvement of flavor, texture, and appearance.

May work alone in cooking small quantities, e.g., later suppers for a few persons, or in cooking breakfast , or in baking items.

Work is subject to spot checks by supervisor for compliance with instructions and emergency changes, established work methods, accepted cooking practices, for quality flavor, appearance of prepared foods and sanitary requirements, and proper use of food service equipment.

Physical Effort: The work involves frequent stooping, reaching, pushing, pulling and bending. Required to frequently lift or move objects weighing up to 40 pounds, e.g., utensils or containers of food.

Work also involves continual standing and walking. Occasional lifting of over 50 pounds with assistance of lifting devices or other workers, e.g., pans of meat, if required.

Working Conditions: Kitchens are often uncomfortably warm and noisy. At times, incumbent is exposed to steam, fumes, and odors from cooking.

There is danger of falling on floors that have been freshly mopped or where food has been spilled.

There is some danger of burns from steam or hot foods and cuts from knives and electrical utensils, and machines.

Exposed to extremes in temperatures when entering walk-in refrigerators from a warm kitchen. Observes established safety procedures and use of protective items to reduce dangers from cited conditions.