Experienced Dinner Cooks, Cook 2, are responsible for execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion, and presentation. They are also responsible for overseeing all daily operations all restaurant locations and will be assisting with all overall culinary supervision promoting a fun working environment. Will also partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation.
Responsibilities :
All stations in the kitchen and multiple cooking skills including grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment
Portions and arranges Food on serving dishes and is responsible for portion control and plate presentation
Prepares, seasons and cooks stocks, soups, sauces, meats, vegetables and desserts
Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, waffles and other food items
May create intricate specialty hors doeuvres (garde manger work) for high-end banquets and fine dining
Ability to prepare products according to recipe guidelines
Ability to inventory product, read menus (BEOs, Private Dining Orders, Restaurant Orders) and estimate food requirements to create a production plan
Knowledge and thorough understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperatures
Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures
Observes and tests food being cooked by tasting, smelling and piercing with cooking utensil to determine that food is cooked properly, according to specifications
Ability to assist guests with special dietary needs in absence of Cook 1
Cleans kitchen equipment
May be required to communicate with guests on stage, when needed, to explain cooking techniques or answer questions
Cold and hot holding equipment and food checklist conducted daily
Basic Qualifications :
Minimum 3 years experience in culinary field/high volume restaurant
Strong communication, leadership and interpersonal skills
Proven ability to read and understand recipes
Strong organizational skills; Ability to multi task and work in a very fast paced team environment
Demonstrates excellent guest service skills and is able to give appropriate service recovery
Proven knowledge of culinary techniques and terminology
Strong listening skills and ability to provide good judgment with food preparation
Food Safety Certification or equivalent
Ability to work with technology
Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events
Preferred Qualifications:
Vocation school training or high school certification
Culinary Education Degree or equivalent with less than 3 years experience
Additional Information :
SCHEDULE AVAILABILTY
Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am.
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Keyword: AULANICASTING, AULANI CASTING
