Commis de Cuisine 2

Halekulani, a renowned Waikiki hotel with a rich history, seeks a dedicated and skilled Commis de Cuisine 2 to contribute to our team's commitment to exceptional guest service and culinary excellence. This role is integral in upholding our legacy of gracious hospitality and impeccable cuisine.

As an integral member of the Main Kitchen team, the Commis de Cuisine 2 plays a vital role in enhancing the guest experience. This position requires a strong work ethic, attention to detail, and a commitment to maintaining high standards of cleanliness and sanitation in the work environment.

Essential Functions

• Demonstrate complete understanding and adherence to all departmental policies, service procedures, and standards.
• Safely and correctly maintain and operate all kitchen equipment.
• Maintain positive and cooperative coworker relationships.
• Be knowledgeable about all hotel services, features, local attractions, and activities to accurately respond to guest inquiries.
• Effectively resolve guest complaints to ensure guest satisfaction.
• Maintain a clean, sanitary, and organized work area.
• Comply with all state sanitation/health regulations and hotel requirements.
• Collaborate with the Sous Chef to review assignments, business levels, and other relevant job performance information.
• Complete opening duties:
  • Maintain hand hygiene.
  • Prepare workstation with required mise en place, tools, equipment, and supplies.
  • Prioritize mise en place tasks.
  • Inspect tools, equipment, and supplies for cleanliness and proper working condition.
  • Review the production schedule and arrive on time for service.
  • Begin preparation of items needed for service.
  • Inform the Sous Chef or Chef of any ingredient shortages.
  • Assist with operations as needed to ensure optimal service to guests.
  • Maintain proper food storage procedures as per Health Department and Hotel requirements.
  • Minimize food waste and maintain cost controls.
  • Inform the Sous Chef or Chef of any excess items that can be utilized.
  • Ensure worktables are disinfected and sanitized before use.
• During service, assist the supervisor with cooking and presentation of dishes.
• Transport empty, dirty pots and pans to the pot wash station.
• Assist Stewards in ensuring an efficient cleanup process.
• Complete closing duties:
  • Return all food items to proper storage areas.
  • Rotate returned products.
  • Wrap, cover, label, and date all stored items.
  • Straighten and organize all storage areas.
  • Clean and sanitize food preparation areas, reach-ins/walk-ins, and shelves.
  • Return unused and clean utensils/equipment to designated locations.
  • Restock depleted items.
  • Verify refrigeration temperatures.
  • Review work status and follow-up with Commis 3, Sous Chef, or Chef before leaving.
  • Assist with mise en place and production during service.
  • Perform any other duties as assigned.
  • Prepare mise en place lists for the following day and for the day of service.
• Maintain strict adherence to safety and health protocols at all times.

Supervisory Requirements

Reports to: Supervisor (Commis 3, Chef de Partie, Sous Chef, Chef de Cuisine, Executive Chef)

Supervises: None

Education/Experience

Minimum 2 years' experience required. High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.

LICENSES/CERTIFICATIONS

Servsafe certification and Culinary certification are preferred.

Knowledge, Skills, & Abilities

Demonstrate thorough knowledge of all hotel services and features to accurately respond to guest inquiries. Must possess strong organizational skills, attention to detail, and the ability to multitask. Maintain positive coworker relationships. Demonstrate the ability to expand or condense recipes and accurately follow recipe instructions.

Physical Demands

Ability to exert physical effort, transporting up to 50 pounds. Able to endure various physical movements throughout work areas. Ability to reach 7 feet. Maintain a stationary position for up to 8 hours during the work shift.

Work Environment

Work environment includes an indoor, air-conditioned main kitchen. Possible exposure to indoor/outdoor, non-air conditioned areas. Exposure to variable temperature and noise levels. Exposure to dust, chemicals, fumes, mites, and/or odors.

Halekulani is an Equal Opportunity Employer.

Pay Type: Hourly

Minimum Hiring Rate: $26.20

Maximum Hiring Rate: $30.82

Location: 2199 Kalia Road, Honolulu, Hawaii, USA

• Hourly pay rates ranging from $26.20 to $30.82.
• Servsafe certification and culinary certification encouraged.

• Minimum 2 years' experience in a professional kitchen.
• High school diploma or equivalent vocational training certificate preferred.
• Highly organized and detail-oriented.
• Ability to multi-task and maintain positive coworker relations.
• Comprehend and follow recipes accurately.