Essential Duties and Responsibilities
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Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
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Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
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Date all food containers and rotate as per HEI Hotels and Resorts standards, making sure that all perishables are kept at proper temperatures.
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Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
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Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
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Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per HEI Hotels and Resorts standards.
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Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
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Comply with attendance rules and be available to work on a regular basis.
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Perform any other job-related duties as assigned.
