Cook II
Company: Romer House Waikiki
Location: Wake Island
Posted on: July 2, 2025
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Job Description:
Compensation Type: Hourly Highgate Hotels: Highgate is a premier
real estate investment and hospitality management company widely
recognized as an innovator in the industry. Highgate is the
dominant player in U.S. gateway markets including New York, Boston,
Miami, San Francisco and Honolulu. Highgate also has an expanding
presence in key European markets through properties in London,
Paris, Barcelona, Vienna and Prague. Highgate’s portfolio of global
properties represents an aggregate asset value exceeding $10B and
generates over $2B in cumulative revenues. The company provides
expert guidance through all stages of the hospitality property
cycle, from planning and development through recapitalization or
disposition. Highgate also has the creativity and bandwidth to
develop bespoke hotel brands and utilizes industry leading
proprietary revenue management tools that identify and predict
evolving market dynamics to drive out performance and maximize
asset value. With an executive team consisting of some of the
industry’s most experienced hotel management leaders, the company
is a trusted partner for top ownership groups and major hotel
brands. Highgate maintains corporate offices in London, New York,
Dallas, and Seattle. Location: The Romer House Waikiki, Hawaii
Overview: The Cook II (Full-TIme) is responsible for preparing all
food items, based on standardized recipes, for the Restaurants,
Room Service, Employee Cafeteria and Banquets, while maintaining
the highest standards to produce an appealing and appetizing
product. He/she is also responsible for ensuring the cleanliness,
sanitation and safety in the kitchen and work areas while
minimizing waste and maximizing cost/production ratio.
Responsibilities: Maintain cleanliness and organization of all
storage areas. Complete necessary food and station preparation
prior to the opening of the restaurant in order to ensure that
guests are served promptly and efficiently during the Restaurant
and Room Service operating hours. Prepare and display buffet food
items according to the hotel standards. Recognize quality standards
in fresh vegetables, fish, and dairy and meat products. Maintain
clean and sanitary environment with knowledge of proper handling,
storage, and sanitation. Prepare food for Banquets, ad required,
following specifications on Banquet Event Orders. Prepare and
service food for the Employee Cafeteria as specified by the Chef or
Kitchen Supervisor. Prepare all foods following hotel standard
recipes. Preparation of specials will be under the direction of the
Chef or Kitchen Supervisor. Breakdown buffets and kitchen line,
storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen
Supervisor. Know the location and operation of all fire
extinguishing equipment. Practice safe work habits at all times to
avoid possible injury to self or other employees. Use Production
Charts as specified by hotel’s standards. Be able to support any
position in the Kitchen that is in need of help. Follow all Health
Department and Company regulations in regards to food and storage
standards and safety. Be able to operate and maintain cleanliness
of all kitchen equipment. Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel
procedures. Sign keys out and back in under supervision as needed.
Qualifications: High School diploma or equivalent and/or experience
in a hotel or a related field preferred. Culinary experience
required. Flexible and long hours sometimes required. Medium work -
Exerting up to 50 pounds of force occasionally, and/or 20 pounds of
force frequently or constantly to lift, carry, push, pull, or
otherwise move objects. Ability to stand during entire shift
Ability to withstand temperature variations both hot and cold. Have
thorough knowledge of menus and the preparation required, according
to hotel standards. Proficiency in the following cooking
techniques: charbroiling, poaching, deep-frying, sauté, braising,
roasting and par-cooking.
Keywords: Romer House Waikiki, Honolulu , Cook II, Hospitality & Tourism , Wake Island, Hawaii