Cook-I Lead at Sonesta Hotels International Corporation in Lihue, Hawaii

Job Description:

Job Description Summary

The role of the Cook I is responsible for setting up, producing food, and controlling the quality of all food items prepared in the fry station: i.e., meats, vegetables, potatoes, bread products, etc. Cook I is also in a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success with food quality. The Cook I shall maintain a safe work environment and follow established sanitation and safety standards.

Job Description

Principle duties and responsibilities (Essential Functions) include:

• Produce all food orders in a timely and consistent manner in accordance with established quality standards. Test food to ensure quality and consistency of all meals served.


• Ensure that all food and products are consistently prepared and served according to the hotel recipes, portioning, cooking, and serving standards.


• Provide orientation of company and departments rules, policies and procedures and oversee training of new kitchen employees.


• Fill in where needed to ensure guest service standards and efficient operations.


• Prepare all required paperwork needed, including forms, reports, and schedule in an organized and timely manner.


• Ensure that all equipment is kept clean and kept in working condition.


• Control food cost and usage by following proper requisition of products from storeroom.


• Oversee and ensure that kitchen policies on employee performance appraisals are followed and completed on a timely basis.


• Schedule labor is required for anticipated business activity.


• Responsible for training kitchen personnel in cleanliness and sanitation practices.


• Operate all kitchen equipment in a safe and responsible manner.


• Manage inventory rotation FIFO and product storage standards.


• Checks and controls the proper storage of products and portion control, e.g., especially high-cost meat items.


• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with Health Department regulations.


• Supervises kitchen personnel whenever Executive Chef and Executive Sous Chef are not present.


• Thorough knowledge of recipes and food preparation procedures in order to effectively manage the standards within the kitchen.


• Prepares requisition for supplies and food items for production in workstation. Reads and employs math skills to appropriately prepare items according to recipes.


• Requires stamina for standing and strength for lifting moving products.

• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.


• Display daily professional, courteous, attentive, helpful, and positive attitude towards all guests, fellow employees, and managers.


• Ability to work cohesively with co-workers as part of a team to reach common goals.


• Perform other job duties as requested by supervisors/managers as other job duties may be assigned as needed.


• Understanding Sonesta's company and safety policies and maintain compliance with OSHA and the health department requirements.

Qualifications and Skills:

• Excellent organizational skills and attention to detail.


• Prioritization and time management skills.


• Must be able to read recipes and follow their instructions.


• Employ math skills to appropriately prepare items according to recipes.


• Ability to work with little supervision and maintain a high level of performance.


• Attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.


• Track record of delivering exceptional guest or client experience.


• Ability to communicate, both verbally and written, effectively with guests, vendors, and co-workers.

Work Environment:

• Must be able work in a fast-paced environment.


• Most of the work takes place indoors.


• Must be able to tolerate extreme temperatures - i.e., freezers, loading dock.

Physical Demands:

• Ability to r each overhead and below the knees, including bending, twisting, pulling, pushing, and stooping. Climb ladders of various heights.


• Ability to stand entire shift.

Expected Hours of Work:

• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.


• Must be flexible to work various days and various shifts of the week to include weekends, holidays, days, nights and overnight.


• Regular attendance in conformance with the standards which have been established by the hotel from time to time is essential to the successful performance of this position.

• No travel required.

Education and Experience:

• Highschool diploma or GED required.


• Relevant experience in restaurant or hotel food preparation preferred.

Additional Job Information/Anticipated

Pay Range

$36.28-$38.19 - Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific/overall experience.

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Dental and Vision Insurance


• Health Savings Account with Company Match


• 401(k) Retirement Plan with Company Match


• Paid Vacation and Sick Days


• Sonesta Hotel Discounts


• Educational Assistance


• Paid Parental Leave


• Company Paid Life Insurance


• Company Paid Short Term and Long Term Disability Insurance


• Various Employee Perks and Discounts


• Hospital Indemnity


• Critical Illness Insurance


• Accident Insurance

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.