Culinary - Cafeteria - Assistant Cook (Full-Time)
Confirmed on the employer's own hiring board on Oct 25, 2026. First seen by Alion on Sep 30, 2026. Halekulani scores B on the Alion truth index.
The Assistant Cook assists in planning, preparation, set-up, and execution of food production for menu items and specials within designated kitchen outlets according to the standards and plating guide specifications set forth. They maintain an organized and neat work environment while ensuring sanitation and safety standards are routinely met.
ESSENTIAL FUNCTIONS
Anticipates guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintains positive guest relations at all times. Maintains familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Assists with resolving guest complaints, ensuring guest satisfaction.
Maintains complete knowledge of, and complies with all departmental policies, service procedures, and hotel standards. Properly maintains all kitchen equipment used.
Completes opening duties:
Set up work station with required Mis en place, tools, equipment and supplies.
Inspect the cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and pars.
Establish priority items for the day.
Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the Storeroom and stock in designated areas.
Assists in prep work of items needed for the particular menu of the day.
Minimizes waste and maintain controls in order to attain forecasted food cost.
Completes closing duties:
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift. Restock items that were depleted during the shift.
Prepares simple starches and vegetable garnishes.
Prepares all menu items following recipes and yield guide.
Assists in the preparation of stocks (poultry, fish and meat) and selected sauces (reductions, butter sauces, and dressings).
Performs all other duties as may be required or assigned.
SUPERVISORY REQUIREMENTS
Reports To: Chef De Cuisine, Sous Chef, Head Cook
Supervises: None
EDUCATION/EXPERIENCE
High school diploma or equivalent vocational training certificate.
Minimum two (2) years of experience as a Cook at a 4-star hotel or restaurant; or any combination of education and experience which would provide the necessary knowledge, skills, and abilities required in performing the essential functions of this position.
LICENSES/CERTIFICATIONS
Food handling/Food Sanitation certificate desired.
Certification of Culinary training or apprenticeship program preferred.
KNOWLEDGE, SKILLS, & ABILITIES
Demonstrates intermediate knowledge of culinary skills such as knife techniques, sauce preparation, and cooking methods.
Possesses strong organizational and multi-tasking skills.
Able to maintain positive guest relations at all times as the position will interact with hotel guests.
Able to comprehend and follow recipes, and show ability to expand/condense recipes as needed.
Able to arrive to work on time and be ready to work at the assigned station at the scheduled starting time.
Possesses strong verbal and written communication skills.
Possesses knowledge of French culinary terms.
PHYSICAL DEMANDS
The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to exert physical effort to transport up to 50 pounds.
Ability to endure various physical movements throughout the work areas.
Ability to reach 5 feet.
Maintain a stationary position for extended hours throughout work shift.
WORK ENVIRONMENT
Main Kitchen, Outlet Kitchens, Stewarding areas.
Indoor/Outdoor, non-air conditioned
Exposure to variable temperature conditions.
Exposure to variable noise levels.
Exposure to dust, chemicals, fumes, mites, and/or odor hazards.