Cook II, Brown's Beach House (Full Time)
Core
2nd level line leadership in culinary operations, implementing the Chef's vision and managing specific areas of the kitchen.
Role type
Senior IC Cook II (Line Leadership)
Builds
A la carte and buffet menus for hotel guests
Domain
Hospitality / Fine Dining / Hawaii Regional Cuisine
Required skills
Knife skills (julienne, brunoise, dice, chop), cooking techniques (poaching, blanching, roasting, stir fry, deep fry, baking, boiling, simmering, flat top, grilling), food safety and sanitation, recipe adjustment, ticket and order requisition reading, product knowledge (meats, seafood, vegetables, spices, wines)
Preferred skills
Leadership and mentorship, multilingual communication (Ilocano/Tagalog), ServSafe Sanitation Certificate
Technologies
Flat top, grill, bulk preparation equipment
Responsibilities
Act as a leader and mentor to Cook I, perform specific knife skills and cooking techniques, cook meat/fish/poultry to proper temperatures, emulsify sauces, prepare food for a la carte and buffet menus, ensure cleanliness of work areas and equipment, follow safety and sanitation policies
Seniority
Mid-level, hands-on IC with leadership responsibilities