HK Bakery - Barista/Bakery Associate (Full Time)
Confirmed on the employer's own hiring board on Nov 3, 2026. First seen by Alion on Oct 30, 2026. Halekulani scores B on the Alion truth index.
As an integral part of a team, the Bakery Associate is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service. Service of all aspects of coffee, tea and juice service in accordance with hotel standards. Prepare, retrieve and serve beverage and food orders to guest promptly, courteously and professionally according to Halekulani standards. Assists in the maintenance of the boulangerie, kitchen and all needed equipment.
ESSENTIAL FUNCTIONS & RESPONSIBILITIES
Take guests’ food & beverage orders, utilizing suggestive selling techniques; serve orders to guests.
Prepare beverage orders such as specialty coffee, tea and other items offered in the boulangerie and restaurant.
Assist guests with orders and prepare as requested and ensure that they are prepared within designated timeliness.
Maintain complete knowledge of bakery products, coffee and tea characteristics and description.
Maintain positive guest relations. Promote program through guest interaction and feedback.
Maintain complete knowledge of correct maintenance and use of equipment.
Anticipate guests’ needs, respond promptly and acknowledge all guests.
Clean and reset tables immediately.
Complete opening side duties as assigned.
Complete closing side duties as assigned.
Perform proper check settlement, tip reporting and closing reconciliation procedures.
Responsible for replenishing products in display case. Retrieving products from bakery area.
Responsible for maintaining, preparing and stocking logo packaging items for all bakery items.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Check storage areas for proper supplies, organization and cleanliness. Inform designated personnel to rectify any cleanliness/organization deficiencies.
Establish par levels. Check the status of all orders and ensure that they are delivered within designated timelines.
Assist other staff whenever necessary.
Complete all paperwork and closing duties in accordance with departmental standards.
Perform all other duties as may be required or assigned.
SUPERVISORY REQUIREMENTS
Reports To: Bakery Supervisor, Director and Assistant Directors of Food & Beverage
Supervises: None
EDUCATION/EXPERIENCE
High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred.
Any equivalent combination of education and experience that provides the knowledge, skills, and abilities required to perform the essential functions of the position.
LICENSES/CERTIFICATIONS
Liquor Commission Card as required by state law
KNOWLEDGE, SKILLS, & ABILITIES
Ability to anticipate guest needs; respond promptly and acknowledge all guests.
Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately.
Must be highly organized, detail-oriented and have the ability to multi-task.
Ability to maintain positive guest relations at all times.
Familiarity with P.O.S. system operation and manual procedures.
Must be able to prioritize tasks while maintaining timeliness.
MENTAL DEMANDS
Must be able to comprehend, analyze, organize and prioritize a wide variety of information within time limitations.
Requires the ability to read and perform mathematical calculations.
Requires concentration, alertness and attention to detail.
Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor.
Must be able to work collaboratively with other team members.
PHYSICAL DEMANDS
Activity
Over 2/3 of the time
About 2/3 of the time
About 1/3 of the time
Less than 1/3 of the time
Seldom or Never
Sitting
X
Climbing
X
Stooping, kneeling, crouching and/or crawling
X
Standing
X
Walking
X
Handling or fingering
X
Eye-hand-foot coordination
X
Use of vision
X
Activity
Less than 25 lbs
25 to 50 lbs.
More than 50 lbs.
Pushing
X
Pulling
X
Lifting
X
Carrying
X
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 access all areas of the bakery, including offices, sales floor, registers, stock areas, kitchen, and walk-in coolers and freezers.
Ability to move equipment and merchandise as needed.
Ability to lift and carry items weighing up to 50 pounds occasionally.
Ability to stand and/or walk for up to eight (8) hours per shift.
Ability to sit or stand for extended periods of time.
Ability to perform repetitive movements including walking, standing, bending, stooping, reaching, and lifting.
Ability to reach up to six (6) feet.
COMMUNICATION DEMANDS
Activity
Over 2/3 of the time
About 2/3 of the time
About 1/3 of the time
Less than 1/3 of the time
Never
Talking (in-person) to co-workers
X
Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.)
X
Talking (in-person) to the public (including guests)
X
Talking on the telephone and/or video conferencing
X
Written communication to co-workers
X
Written communication to business associates (i.e. outside contractors, vendors, etc.)
X
Written communication to the public (including guests)
X
Supervising employees or monitoring services provided by outside consultants, vendors and suppliers
X
Responding to written or verbal requests from co-workers
X
Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)
X
Responding to written or verbal requests from the public (including guests)
X
Training and/or giving verbal instructions
X
Training and/or giving written instructions
X
Receiving verbal instructions
X
Receiving written instructions
X
Reading
X
Visiting and/or working at other work sites
X
WORK ENVIRONMENT
Primarily indoors, air-conditioned restaurant.
Some exposure to variable temperature conditions including outdoor hot/humid weather conditions.
Exposure to variable, moderate noise levels.
Will be in contact with chemicals and materials normally found in restaurant environments.
MATERIAL OR EQUIPMENT DIRECTLY USED
Computer, calculator, telephone, copy machine, fax machine, and other equipment as required.