Explore limitless possibilities, dreams and adventures on Hawai’i Island as you blaze a trail for a rewarding career in hospitality. Embrace our passion for Hawai’i’s heritage, culture and traditions with amazing career opportunities that await you in paradise. Journey into a luxury oasis where the aloha spirit comes alive.

Fairmont Orchid is an award-winning luxury resort located on the majestic Kohala Coast of Hawai‘i Island. Immerse yourself in an authentic Hawaiian experience, surrounded by 32 oceanfront acres of lush tropical gardens, cascading waterfalls and a tranquil white sand beach and lagoon. Hawai‘i’s warmth and serenity are reflected throughout the design of our family-friendly hotel accommodations with spacious guest rooms, suites and the exclusive Fairmont Gold concierge floor.

Resort amenities include our Spa Without Walls, a 10,000-square-foot oceanfront pool, cultural activities, onsite restaurants, access to world-class golf, a 24/7 fitness center and a 10-court tennis pavilion. Inspired by culture, well-being and genuine aloha, Fairmont Orchid welcomes you to experience authentic Hawai‘i.

The Cook II is the 2nd level of line leadership in culinary. The Cook II is responsible for their area of operation and will implement and maintain the vision of the Chef in partnership with the Cook I.

Binchotan Bar & Grille is where fireside cooking meets modern flair. At Fairmont Orchid’s hottest new restaurant, guests explore the long-running creative culinary exchange between Hawai’i and Japan at our Traditional northern Japanese grill utilizing centuries-old practices of robatayaki: fireside cooking, grilled to perfection. Originating from Hokkaidō, Japan, robatayaki reflects the seafaring lifestyle: seasoned fishermen grilling up their fresh catch over the irori, or glowing white coals, served sizzling hot.

Act as a leader, mentor, and project a positive influence in culinary. Must be able to effectively communicate with external departments in a timely manner to support culinary functions. Perform certain knife skills, i.e. julienne, brunoise, medium dice, rough chop, chop herbs, Chiffonade, etc. Cook meat, fish and poultry to proper temperature. Display a working knowledge to emulsify cold or hot sauces/dressings. Perform a variety of cooking techniques to include poaching, proper blanching procedures, roast, stir fry, deep fry, bake, boil, simmer flat top, grill and in bulk preparation sauté and grill. Must have product knowledge to identify and properly use most meats, seafood, vegetables, spices, oils, vinegars, extracts, wines, alcoholic beverages and exotic ingredients. Must be able to read, write, understand and adjust recipes according to business levels. Read, write and communicate to decipher tickets, order requisitions, Banquet Event Orders and Preparation Lists. Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards. Participate in scheduled internal and external departmental meetings as required. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Follow all safety and sanitation policies when handling food and beverage. Follow kitchen policies, procedures and service standards.

• Premium preferred provider medical/drug/vision benefits at competitive prices.
• Employer paid coverage for group life and accidental insurance coverage ($7,500).
• 401(k)/retirement saving plan with matching program.
• 11 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately.
• 50% discounts at hotel restaurants.
• 30% discount on retail items at the Fairmont Store.
• 30% discount on services offered in the Spa Without Walls.
• Employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide).
• Complimentary meals in the employee dining facility.

• Leadership capabilities and good communication skills.
• Ability to work cohesively and collaboratively as part of a team.
• Good reading, writing and oral proficiency in English.
• Ability to focus attention on department needs, remaining calm and courteous at all times.
• Ability to perform various cooking techniques and proper food handling.
• Detailed and service oriented with an eye for detail.
• Provide necessary State and Federal requirements to work in Food and Beverage.
• Additional certification(s) in Culinary (e.g. ServSafe Sanitation Certificate) are an advantage.