Cook 1 – Kona Village | Rose Wood

Job Description

OVERVIEW/BASIC FUNCTION
A person that is a team player with good people and communication skills. A person in this role needs to be highly organized and able to think critically. This person needs to be good at providing training and motivating their team. A positive attitude and work ethic is required with a “can do” attitude. To assist chefs in the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel’s standards and financial goals.
 
 RESPONSIBILITIES
  • Provides a courteous and professional service at all times.
  • Ensures that associates also provide excellent service to internal customers in other departments as appropriate.
  • Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
  • Maintains positive guest and colleague interactions with good working relationships.
  • Organizes and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximize productivity.
  • Ensures that all dishes from that section are prepared consistently and according to standard recipes.
  • Assists the Chef de Cuisine, Sous Chef, and Chef de Partie in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.
  • Monitors food and controls these by reducing waste.
  • Assist the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
  • Works in any sections of kitchen when necessary or as requested by the Sous Chef, Chef de Partie or Chef de Cuisine.
  • Ensures the sanitation standards for kitchen are being met.
  • Is familiar with all sections and stations of the kitchen
  • Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
  • Supports the implementation Rosewood Hotels & Resorts’ Values and Culture Characteristics.
  • Ensuring the that all guests are made to feel welcomed, and appreciating the richness of culture diversity of your clients, associates and location
  • Solve and manage guests issues in a professional manner
  • Ensure confidentiality and security of all data and documents in the property
  • Abides by the Rosewood Hotel and Resorts Associate handbook
  • Abides by the Rosewood Hotel and Resorts Confidentiality Code of Conduct
 
QUALIFICATIONS
Experience: Minimum three years culinary/kitchen management experience in 5 star or luxury hotels or high level Restaurants
Education: High school diploma; culinary certificate preferred.
 
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills: Extensive knowledge in local and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills including different areas of the hotel; strong organizational skills; computer skills proficiency; thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen; ability to lead a team; flexibility with work schedule; excellent presentation skills; strong written and verbal communication skills; excellent listening skills.
Language: Required to speak, read and write English, with fluency in other languages preferred.
Physical Requirements: Must be able to exert physical effort in transporting 50 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Licenses & Certifications: Safety food or HACCP preferably.

Location