Cook jobs in Hawaii

Pastry Cook 1 Find out if this opportunity is a good fit by reading all of the information that follows below. As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $37.86 per hour. xevrcyc Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:

Are you an experienced cook located in the Honolulu, HI area? Would you like to be a part of an organization that "helps people see that they are strong and capable so when life challenges them, they can say with confidence, “I Am More Than Able”? If interested, please continue reading and apply for this opportunity. At SourceAmerica, we are committed to serving as a connector for people with disabilities and veterans. We are currently recruiting talent on behalf of one of our nonprofit agency partners who has a position for a Line Cook! THE OPPORTUNITY: The Line Cook is primarily responsible for assisting the Lead Cook in all aspects of food production food prep, food safety, procedures and sanitation standards, and adhering to all recipes and dietary mandates, of all foods that are manufactured in the kitchen. WORK SCHEDULE: Monday - Friday from 5:00 am to 1:00 pm WHAT YOU WILL NEED: · Experience: Minimum two years cafeteria/restaurant operation, kitchen and food production. · Clearance/Certification: 1) TB clearance, 2) Criminal background check, 3) Pre-employment drug testing, 4) Child Protective Services/Adult Protective check. NICE TO HAVE: · Education: High School diploma or equivalent and Associates degree in Food Service/Restaurant Management or related field. · Experience: Working knowledge of USDA and/or federal nutrition guidelines in healthy diets · Clearance/Certification: Valid driver's license and clean driver's abstract. PERKS OF THE POSITION: · 401(k) · Employer Paid Medical (Single Plan) · Dental Insurance · Vision Insurance · Paid Holidays (11) · Paid Vacation and Sick days · Paid Life Insurance Plan To receive further details or to have your resume reviewed please email *********************************** or click apply!

PAY RANGE: $14.75 - $16.75 / Hourly HOURS/AVAILABILITY: Hours vary, up to 30 hours per week Under the supervision of the Food Service Director, the position primarily involves the preparation, delivery, and clean up of meals for all applicable Camp Erdman programs. THIS POSITION DOES NOT INCLUDE HOUSING. ESSENTIAL FUNCTIONS/JOB DUTIES: Prepares and assists in serving food under the supervision of the shift manager. Is responsible for the washing of dishes and the cleaning and care of the kitchen, equipment, and dining hall. Strictly follows sanitary standards set by the Hawaii State Department of Health and Centers for Disease Control and Prevention. Strictly follows sanitary standards set by the YMCA of Honolulu and Food Service Director at Camp Erdman. Willingness and ability to adhere to code of conduct and exemplify the values of Caring, Honesty, Respect, and Responsibility. QUALIFICATIONS: Must be at least 16 years of age TB test Completion of a background check prior to hire Skills/Knowledge: Knowledge of standards of food preparation, serving, and kitchen procedures preferred Experience as a cook - camp or institutional food service preferred Education/Training: High school diploma or equivalent preferred Completion of an approved Hawaii Food Handler course preferred WHY THE Y?: Free Y membership with employment Referral bonuses - Y employees can earn cash or Y credit bonuses for referring a new hire* Up to 60% discounts for yourself, family, and even your siblings on Y programs, camps, preschool, childcare, and more. Child Protection Commitment The YMCA requires all staff to share responsibility for preventing child abuse by upholding professional boundaries, completing mandatory Praesidium training, and reporting concerns. All candidates must successfully complete a comprehensive background screening, including criminal and sex offender checks. *See job opportunities page for full details

At California Pizza Kitchen, R.O.C.K.S is our philosophy for a culture that rocks! For over 35 years we've built a culture of Respect, amazing Opportunities, open Communication, acts of Kindness, and epic Service. Are you ready to join our team and start your #ROCKSolid career? The Perks Competitive Compensation Flexible Shifts Full and Part-Time Opportunities Benefits Excellent Training Program Unlimited Career Advancement Opportunities Team Member Dining Discounts Diverse Culture Holiday Closures Epic Service! Do you love working in a dynamic, fun atmosphere? Do you have a passion for food and an adventurous spirit? If so, then being a Prep Cook at CPK may be for you! Our team members bring California creativity to every meal by making each guest their top priority. They ensure that each guest has a memorable dining experience by living out the CPK High 5: We love CPK and we want you to notice. We encourage everyone to have fun and be who they (really) are. We always work as a team to better serve our guests. We're obsessed with service details. We sell what's on our menu because we're passionate about our food and drinks. Job Duties Our Prep Cooks maintain the highest standards for food quality and sanitation. This entry level position is responsible for following our recipes, procedures, specs, and techniques. They assist in the receiving of goods, daily inventory of prepared foods, and maintain proper storage and rotation of products. They practice and teach safe/sanitary handling of cutting boards, counter tops, knives, and equipment. They maintain the proper temperature of equipment and perform station opening/closing and side work duties each shift. We look forward to meeting you! California Pizza Kitchen is an equal opportunity employer and does not discriminate against any applicant for employment based on race, color, religion, national origin, age, gender , or any other legally protected classification. Everyone has a seat at our table. A full job description, including physical demands of the job is available upon request.

Come and join the magic with Aulani, A Disney Resort and Spa! Perks and benefits may include: + 100% full coverage of healthcare for you and your eligible dependents + Tuition paid upfront at network schools + Free lunch + Free parking + Free theme park admission and much more! Cast Members working in culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation. A Cook 3 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort. **Responsibilities :** + Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods + Portions and arranges food on serving dishes and is responsible for portion control and plate presentation + May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads + May wash, peel, slice, scoop, dice and julienne vegetables and fruits + Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items + Proficient knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment + Technical ability to prepare products according to recipe guidelines + Advanced knowledge and understanding of kitchen safety and sanitation including temperature requirements + Has good judgment of food quality and production, understands the impact of spoilage + Ability to assist Chef in preparing items for Guests with special dietary needs + Cleans kitchen equipment and practices HACCP ( **H** azard **A** nalysis and **C** ritical **C** ontrol **P** oints) Procedures + Ability to perform job with minimal supervision + Ability to supervise, train and direct cast members and give correction when needed. + Cold and hot holding equipment and food checklist conducted daily **Basic Qualifications :** + Experience in culinary field/high volume restaurant 1 year + Ability to multi task and work in a very fast paced team environment + Demonstrates a desire to work in a guest service and team environment + Demonstrates passion and enthusiasm for working in the kitchen + Strong listening skills and ability to follow direction + Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events **Preferred Qualifications:** + Enrolled in a culinary education program or equivalent + Recommendation from school + Food Safety Certification or equivalent **Additional Information :** **SCHEDULE AVAILABILTY** Full Time - Full availability is required seven (7) days per week, including early mornings, evenings, overnight shifts, weekends, and holidays. **SUBMITTING YOUR APPLICATION** After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking **"Next"** on each page, then **"Submit"** on the final page. Keyword: AULANI CASTING, Aulanicasting The pay rate for this role in Hawaii is $34.30 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit: **************************************** **Job ID:** 1297850BR **Location:** Kapolei,Hawaii **Job Posting Company:** "Aulani, A Disney Resort & Spa" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

About Us: The Ala Moana Hotel by Mantra is part of the Accor Hotel group that consists of more than 4,900 hotels across 39 global brands in 110 countries. The Hotel itself is a landmark Honolulu hotel and is seen by many as the Kama'aina hotel of choice to stay and to work. Accor Hotels offer opportunities, growth, and a culture of inclusion to let each individual shine. We place people at the heart of what we do, and nurture real passion for service and achievement beyond limits. Job Description Job Summary: The Assistant Cook in our Culinary department assists in the preparation, cooking and service of all food and beverage. Supports Kitchen team members in all areas and outlets. Helps to ensure cleanliness of the kitchen and safe operation of all equipment. Duties Assists in preparation, cooking, and serving of food. May be assigned to handle short order station where he/she performs other basic tasks. Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain product quality and reduce waste. Keeps all refrigeration, storage and working areas in clean, working condition in order to comply with all regulations. Ensures all equipment is in good working condition for safe and efficient operation. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for following recipes. Prepares requisitions for supplies and food items necessary for production. Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards. Keep floors dry and clean to avoid slip/fall accidents. Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure safe working environment. Will assistant kitchen personnel in operating various kitchen posts. Works closely with various front of the house staff, kitchen personnel and Stewards. Performs work when necessary at varying stations such as carving, grilling, action stations, plating, etc. Skills Ability to follow all safety standards including chemical usage, food handling, preparation and storage. Keep up to date with and follow all sanitation standards. Possess basic knowledge in all areas of cooking fundamentals including sautéing, soup/sauce making, broiling, frying, cold preparation, plating, basic butchering and baking. Familiarity in all types of food cuisines and their preparations. Possesses basic knowledge in all types of foods including meats, seafood's and produce. Will be able to inspect and ensure all foods are up to proper standards. Will be able to follow directions and instructions. Must have the ability to learn from others. Able to effectively manage time and work under pressure when necessary. Must be able to adhere to proper food temperatures for all foods hot and cold, food holding and cooking. Knowledge of operating all kitchen equipment (i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.). Sufficient manual dexterity to properly operate all types of kitchen equipment (i.e., knives, spoons, spatulas, tongs, slicers, etc.) Basic mathematical skills necessary to understand recipes, measurements, and portion sizes. Ability to read, write, listen and speak the English language in order to communicate effectively with co-workers and guests. Ability to grasp, lift and/or carry or otherwise, move, rotate goods weighing a maximum of 200lbs on a continuous schedule. Also able to lift a minimum of 50 pounds. Ability to perform duties in confined spaces. Able to stand for long periods. Ability to preciously perform duties within extreme temperature ranges and situations. Will be able to work prudently in stressful circumstances. Will be able to move quickly while standing, bending or twisting. Strong ability to work well with others while working harmoniously with a diverse workforce. Qualifications Minimum Qualifications Minimum 1 year hotel or restaurant work experience Basic cooking knowledge High school diploma or equivalent Ability to learn quickly Effective oral communication skills Ability to work as part of a team and build relationships Preferred Experience Culinary schooling or related apprenticeship preferred Additional Information Salary: $27.52 - $34.40 per hour Ala Moana Hotel by Mantra is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Ala Moana by Mantra does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Cooks for Full Scratch Kitchen Needed! Full Time / Part Time $18-$21.00 The Ivy Hawaii Kai is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group, we provide exceptional quality, comfort, and care with five-star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity * Teamwork * Compassion * Commitment * Resilience. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology. The only thing missing is YOU! Who we are looking for: Culinary rock stars who love to cook with a strong desire to learn and grow with us. Cooks who love in-person interactions with residents and guests and thrive on building personal connections. Entrepreneurs who are ready to carve out their own future. Forward-focused individuals who thrive in collaborative environments. Culinarians ready to embrace a changing food service industry. Team members who love flexible, contemporary work environments. Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: Line cook experience in a Full Scratch Kitchen or Restaurant 2 to 5 years experience on a fast-paced line, or working a prep cook line station Ability to execute flawless dishes in a timely manner Ability to communicate with a friendly demeanor to all staff Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Job DescriptionFry Cook - On-Call $20.50/hr - Weekly Pay!LOOKING FOR WORK? Seeking experienced On-Call Fry Cooks to work in banquets, events, meetings, and concessions. Our Hospitality division is growing and looking to hire immediately! Shifts range from early morning to PM, all depending on the event. Our team enjoys a flexible schedule, a fast-paced environment, and a great teamwork environment. Summary of Position:Accurately and efficiently cooks fried foods to include meats, seafood, vegetables, and other hot food products as well as prepare and portion food products prior to cooking. Also performs other duties in the area of food preparation including plating and garnishing of cooked items and preparing appropriate garnished for all hot menu items. Duties & Responsibilities Prepares a variety of Meats, Seafood, Poultry, Vegetables and other food items for cooking on the flat top grill and in the oven, fryers and steamer and other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, steamer, flat top range, saute burners, refrigerator equipment etc.... Prepares items for frying, flat top grilling by portioning, battering, breading, seasoning and/or marinating. Follows proper presentation and garnish set up for all hot food plated or buffet. Handles, Stores and rotates all products properly. Assists in food prep assignments as assigned by the Chef on Duty. Performs other related duties as assigned by the Sous Chef or Chef on Duty. Qualifications: Minimum of 6 months food handling experience. Must be able to communicate clearly with Sous Chef and or Chef on Duty Be able to reach, bend, stoop and frequently lift up to 50 lbs. Be able to work in a standing position for a long period of time (up to 8 hours) Must be able to follow printed recipes and plating specifications Must maintain personal Hygiene in accordance to the State of Hawaii Health Department Standards for food service employees. Text FRY COOK to ************ today to speak to a recruiter. #HireMe123

Inclusive Benefits We offer an inclusive and comprehensive range of benefits to our valued associates, including\: Medical, Dental, Vision Benefits Disability Benefits Paid Parental Leave, Paid Family Leave, and Adoption Support Paid Time Off Retirement Savings Plan (401K) and Life Insurance Financial Solutions NMG Associates Core Discount of 30% Personal and Professional Development Opportunities For more information, please click “Our Benefits” section on our career site or reference the link here: https\://********************************** About Neiman Marcus Group Our legacy of innovation and culture of Belonging guide our roadmap for Revolutionizing Luxury Experiences. As a female-founded, female-majority organization that outpaces the U.S. population in racial and ethnic diversity, our people are at the heart of our progress, and we take great care to protect and empower them. We are committed to equal employment opportunity regardless of race, color, religion, sex, pregnancy, sexual orientation, gender identity and/or expression, marital status, age, national origin, disability, genetic information, veteran status, or any other status protected by federal, state, or local law. We are committed to providing reasonable accommodations during our Talent Acquisition process. If you have a disability and need assistance or an accommodation, please email us at *********************************. Neiman Marcus Group is a relationship business that leads with love in everything we do-for our customers, associates, brand partners, and communities. Our legacy of innovating and our culture of Belonging guide our roadmap for Revolutionizing Luxury Experiences. Our brands include Neiman Marcus and Bergdorf Goodman. Your Role As a Restaurant Cook, you will deliver quality food to our customers while controlling daily and weekly inventories and conduct tasks to see that guests have the level of food service to Neiman Marcus Standards. This job is onsite and will report to the Restaurant Manager. What You'll Do Maintain an active role in the smoothness and efficiency of retail restaurant operations by producing and coordinating the production of food items needed for daily menus and special events Maintain team awareness of inventory cost and profitability through proper use of production, build-to, and order sheets Communicate supply needs for production with head cook Checks in with supervisor for any special preparation needed before starting normal kitchen duties Maintain equipment daily and reports any malfunctions to leadership What You Bring Cook experience Experience using cutting tools, cookware and bakeware Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Associate will have a flexible schedule

PRIMARY RESPONSIBILITY The primary responsibility of a Deli Cook's Helper is to ensure customer satisfaction by safely preparing ingredients, marinades, and sauces that will be used by the Deli Cook to produce consistent, eye-appealing, quality meals in a timely manner. A Deli Cook's Helper also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment. ESSENTIAL DUTIES You MUST perform the following duties regularly and up to company standards: · Prepare ingredients (wash, clean, trim and cut meat, poultry, seafood, fruits and vegetables) to be used by Deli Cooks, according to menu. · Prepare salads, marinades, sauces and garnishments. · Defrost and marinade products. · Prepare catering and customer orders. NON-ESSENTIAL JOB DUTIES In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge. · Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers. · Answer incoming phone calls and assist the customer with their needs. · Assist Cooks with cooking entrees. · Rotate food products to ensure freshness. · Take inventory and place orders with vendors. · Receive and put away freight. · Filter and change oil in deep fryer, and discard dirty oil properly. · Clean and sanitize all preparation and cooking areas. · Wash pots, pans, cutting boards, utensils and other dirty equipment. · Clean, scrub and squeegee floors. · Remove ice build-up in freezer. · Remove and properly dispose of all trash and cardboard boxes. · Perform other duties as required. CUSTOMER SERVICE EXPECTATIONS All associates are required to provide our customers with “World Class Service” with a local touch. · GREET all customers (be friendly, smile and make face-to-face eye contact). · HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.). · Personalize the customer's shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.). · THANK all customers (show appreciation and offer a parting comment). WORKING CONDITIONS · Continuously perform all duties in an air conditioned building with a high volume of customers and co-workers; work in a prep room where it may be wet and noisy. · Frequently work in hot temperatures and around a lot of grease when using the stove and oven to prepare entrees. · Occasionally work in cold conditions when storing and retrieving product and customer orders from the walk-in chill or freezer. · Seldom work around fumes and noxious odors when using cleaning chemicals; in cold and wet weather when going outside the building to discard trash and boxes. WORK HOURS · Generally be available for work 7 days a week and holidays between 3:00 am and 10:30 pm EQUIPMENT USE · Continuously use knives, cutting boards, meat slicer, steam cooker, rice cooker, pans, and bowls to prepare salads, marinades, sauces, garnishments and hot entrees. · Frequently use stove, oven, deep fryer, food processor, pots, tongs and various cooking utensils, food thermometer, gas grill, wok and container sealer to prepare items for sale; service cart to transport prepared entrees. · Occasionally use a stock wagon to retrieve supplies and receive freight; telephone to assist customers and co-workers with requests, and to make PA announcements. · Seldom need to use a squeegee, mop, broom, dust pan, high pressure hose and cleaning solutions to clean prep area; microwave oven to prepare products for sale; ladder and stool to retrieve supplies. SAFETY EQUIPMENT · Continuously wear a back support belt when performing all job duties. MENTAL, PHYSICAL AND COMMUNICATION DEMANDS · MENTAL - Continuously need to concentrate, pay attention to detail, and be alert, to produce quality products and customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, to provide accurate price quotes and serving portions to customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints. · PHYSICAL - Continuously need to stand, walk, handle and use corrected vision when performing all job duties; be able to multi-task and adapt to working at a faster pace when production is behind schedule and customer needs are high. Frequently need to bend and reach to fill and retrieve items from the showcases, and supplies from the shelves; lift and carry up to 25 lbs. when transporting prepared foods. Occasionally need to have good depth perception when using knives and meat slicer; push and pull up to 300 lbs. when receiving freight. Seldom need to climb and balance to retrieve supplies, and to clean ceiling and vents. · COMMUNICATION - Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties; read and write to take customer orders, communicate messages with co-workers, take inventory, and prepare list of products to order; talk on the telephone to answer incoming calls, take customer orders, place orders with vendors, and make PA announcements. Occasionally need to receive instructions from managers, supervisors and co-workers. Seldom need to read and understand instructions on chemical and cleaning labels to assure the safety of customers and co-workers. QUALIFICATION REQUIREMENTS Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision. Education and Experience: None. Age Restrictions: · Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife. · Must be at least 18 years of age to clean, maintain, or operate a stove, oven, bread slicer, and any other power driven equipment.

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Lihue Airport F&B Advertised Compensation: $21.00 to Summary: The Grill/Fry Cook is responsible for preparing grilled or fried foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to the Store Manager, or Assistant Store Manager depending upon local requirements. Essential Functions: * Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products * Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed * Cleans and sanitizes workstations and equipment * Practices excellent food safety and sanitation practices and complies with HACCP standards * Operates a variety of kitchen equipment * Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables * Stocks, dates, rotates, and checks temperature of product Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires basic food preparation skills and knowledge of HACCP standards * Requires 0 - 1 years of closely related experience, work experience in high volume or fast casual dining restaurant environment preferred * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers * Requires the ability to lift and/or move up to 40 pounds * Requires the ability to bend, twist, and stand to perform normal job functions * Frequently immerses hands in water and water diluted with chemical solutions * Frequently works with sharp knives, utensils, and hot plates * Frequently works in hot environment Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Hawaii

Come live the craft beer way of life with us! Maui Brewing Co. Kailua is looking for top-notch back-of-house team members to join our craft 'ohana! Job Title: Line Cook III Status: Full-Time or Part-Time Pay Rate: $20-$21/hour + tips (AND get early access to your wages before payday through DailyPay) Tips: All kitchen team members also receive tips (service fee - 2% of all food sales) added to their paycheck adding an additional $1-$3 per hour Summary of Job Responsibilities: * Work designated station and prepare menu items to company standards * Follow prep lists and recipes with accuracy * Maintain a clean and organized work area * Follow all food safety and sanitation guidelines * Use and maintain kitchen equipment properly * Communicate and work well with teammates and chefs * Be on time, ready to work, and willing to learn * Learn and support other stations as needed Summary of Qualifications: * 6 months of prep experience and at least 1 year of line cook experience * Experience with at least one of the following stations (Fry, Oven, Grill, Saute, Pantry, Pizza) * Open availability (preferably nights and weekends) * Good time management and attention to detail * Positive attitude and ability to follow direction * Comfortable working in hot, cold, and fast-paced environments * Follows health & safety standards (cut gloves, non-slip shoes, etc.) * Reliable and able to work scheduled shifts Benefits & Perks: * $500 hiring bonus! ($200 after training, $300 after 6 months) * Additional $1-$3 per hour in tips (dependent on shift & sales) * Early access to wages through DailyPay * Great employee discount on food, drinks & merchandise * $500 referral bonus * $4 shift meal * Medical/Vision/Dental insurance when working 20+ hours per week - 1.5% of gross income * PTO after 1 year * Great team and company culture to work with! Interested? Apply today! IMPORTANT: In order work in the State of Hawaii (restaurants/food handling), a TB clearance is necessary upon being hired. If you do not have one, you can now email the Department of Health to get one sent to you or make an appointment at a participating clinic. Please visit ***************************** for directions and more information.

With 118 beds and more than 400 physicians on its medical staff, Pali Momi Medical Center offers a full range of services for the communities of Central and West O'ahu. The hospital has delivered many medical firsts for the community, including Central and West O'ahu's only interventional cardiac catheterization unit to detect and treat heart disease, a fully integrated minimally invasive surgical suite, a comprehensive women's center, CT scan and MRI services, and the state's first retina center. Pali Momi is the only facility in Hawai'i that uses a team triage approach in its emergency room, where patients are promptly evaluated by an emergency physician. The Food and Nutrition Services department provides quality nutritious meals to patients, visitors and staff while educating on the importance of healthy eating habits. It also works with medical staff to ensure accurate diet modifications for patients as needed. The department is responsible for performing a variety of general preparation and food service activities, including tray assembly and delivery, working in the cafeteria, cashiering, ware washing, assisting with pantry functions, nourishment activities and catering. If you believe that nutritious food is an integral part of quality health care, you could help to provide carefully prepared, nutritious meal services at Pali Momi. As the Cook, you will be responsible for preparing food according to recipes and production sheets, and ensuring that our foods meet organizational standards of excellence for quality, freshness, taste and appearance. We are looking for someone reliable and competent who pays strong attention to detail and cleanliness, enjoys working with others in a team-oriented environment and shares our commitment to delivering the highest quality health care to Hawai'i's people. Location: Pali Momi Medical Center Work Schedule: Day/Evening - 8 Hours Work Type: Part Time Regular FTE: 0.500000 Bargaining Unit: Non-Bargaining Exempt: No Req ID 30110 Pay Range: 28.41 - 29.91 USD per hour Category: Food Services Minimum Qualifications: Post-high school vocational/specialized training or equivalent experience. Degree or vocational training in institutional food preparation or equivalent experience. Two (2) years experience in all phases of institutional food preparation/production. EOE/AA/Disabled/Vets Hawai'i Pacific Health offers a comprehensive and competitive total rewards package that includes pay and benefits. Rate of pay for selected candidates will be determined by various factors including knowledge, skills, abilities, relevant experience and training, as well as internal peer equity.

Salary Range: School Cook II, BC-06: $5,054.00 per month * Plans, coordinates and works closely with other food service employees to ensure meals are prepared in a timely manner to meet meal service times and/or satellite delivery schedules. * Reviews daily/weekly/monthly food production records and makes cooking/preparation plans accordingly, estimates preparation and cooking time, determines appropriate standardized recipe, and secures necessary ingredients and equipment for preparation and cooking purposes. * Accurately weighs and measures ingredients in accordance with approved standardized recipes and daily production needs; performs mathematical calculations to adjust recipe yield to meet daily production records serving portion/size. * Prepares, cooks, and heats a variety of foods including sandwiches, breakfast meals, taco shells, French fries, etc.; slices food and assembles salads and sandwiches; cooks simple starches and seasons vegetables; assists in the preparation and cooking of the principal lunch meal, breakfast, and other supplementary meal items; may prepare meal items for students with special dietary needs. * Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed. * Portions and/or directs the portioning/packing of menu items for satellite meals. * Cleans and maintains work areas, serving counters, and dining areas in a neat, sanitary, and orderly manner; thoroughly cleans and sanitizes pots, pans, utensils, and equipment after use. * Properly labels, stores, and/or disposes leftover foods; documents on the production record; and informs School Food Services Manager of the leftovers; and may recommend their utilization. * Receives provisions ordered, documents product temperatures if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed. * Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with food preparation, serving, and/or cleanup; assists in training new food service employees; and may supervise serving operations at satellite schools. * Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture (USDA). Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for in this specification, applicants must have had work experience of the kind, amount and quality described below. Class TitleGeneral Exp (years) Specialized Experience (years) Total (years) School Cook II1/211-1/2 General Experience: Experience which demonstrated knowledge of preparing and cooking food. Such experience may have been gained as: * An apprentice or helper in a kitchen where the applicant has acquired some skill in cooking by performing a variety of the following tasks: preparing vegetables and fruits for cooking or for salads; assisting in cooking vegetables by lightly seasoning, watching and stirring while cooking; preparing salads, sandwiches and other cold food items; making coffee and toast; boiling eggs; and cooking cereal, rice, macaroni, spaghetti and/or other foods which are simple to prepare; or * Fry cooks of fast-food operations although experience may have been limited to cooking hamburgers, hot dogs, french fries, tacos and similar food items. Specialized Experience: Quantity cooking work experience in a restaurant, hotel, hospital, school or institution which included actual hands-on experience in the various phases of the preparation of foods in large quantities. Such experience must demonstrate the applicant's proficiency in quantity cooking as evidenced by the possession of knowledge of the types of ingredients from common to cooked foods, their properties, functions, and substitutions; standard procedures for measuring and combining ingredients, the use, care and safe handling of kitchen utensils and equipment; proper methods of handling and storing foods; food kitchen safety and sanitation practices; and the ability to follow standardized recipes, adjust recipes when decreasing or increasing yield, estimate sufficient ingredients/raw foods to meet menu requirements, and estimate preparation cooking times to meet scheduled meal service times. The overall knowledge and experience must conclusively demonstrate the applicant's ability to perform quantity cooking for the school food services program. Non-Qualifying Experience: Experience which is limited to serving food, cleaning, and washing dishes; one phase of cooking such as fry-cooking; or other kinds of work not affording the opportunity to acquire the knowledge and skills of quantity cooking will not be accepted as qualifying for the Specialized Experience requirement. Substitution of Training for Experience: * Possession of an associate's degree in Food Service from an accredited community college in a food service/culinary arts program which include training in quantity cooking may be substituted for all of the required experience. * Successful completion of a substantially full-time curriculum at an accredited technical school, community college or university which included course work which provided the applicant with knowledge of and hands-on practice in quantity food preparation and cooking comparable to the above required Specialized experience may be substituted for the pertinent experience on a month-for-month basis. * Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that the ability to perform the duties of the position. Supplemental Information Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Requirements: Applicants must meet all the requirements for the position they are seeking as of the date of the application, unless otherwise specified. Unless specifically indicated, the required education and experience may not be gained concurrently. Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated. Example: Twelve months of experience at 20 hours/week is equivalent to six months of experience, not one year. Also, hours worked in excess of 40 hours/week will not be credited. Example: Twelve months of experience at 60 hours/week is equivalent to one year of experience, not one and a half years. Temporary Assignment: Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application using one of the options below: * A copy of the applicant's TA History Report or equivalent system-generated report; * A signed letter from the applicant's supervisor that includes the applicant's name, his/her TA job title, the TA start and end dates (from mm/yy to mm/yy), his/her specific TA duties performed, and either the TA hours worked per week or total TA hours worked; or, * Copies of the applicant's signed SF-10 Forms. Documents: Attach all relevant supporting documents to your application. Documents that were attached to applications submitted before November 16, 2023 do not automatically attach or transfer to applications submitted on and after December 16, 2023. All submitted documents become the property of the Hawaii State Department of Education. Information about Temporary Positions: Temporary positions may be extended year to year, dependent upon funding and departmental needs. Making yourself available for temporary positions increases your employment possibilities and may lead to permanent opportunities. A person hired for a temporary position may also become a temporary employee upon satisfactory completion of the initial probation period of at least six months. Once a temporary employee, you would be eligible to apply for promotion and transfer opportunities to permanent as well as other temporary positions. You may also enjoy other rights and benefits as afforded to an employee in a permanent position, with the exception of return rights and placement rights associated with a reduction-in-force. Equal Opportunity The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of sex, race, color, religion, national origin, age, and disability in accordance with Title IX of the Education Amendments of 1972, Title VI of the Civil Rights Act of 1964, Section 504 of the Rehabilitation Act of 1973, Age Discrimination Act of 1975, and Americans with Disabilities Act of 1991. The Department does not discriminate in its employment policies, programs, and activities on the basis of sexual orientation, arrest and court record, and National Guard participation, as well as on the basis of sex, race, color, religion, national origin, age, and disability, in accordance with Title VII of the Civil Rights Act of 1964, Age Discrimination in Employment Act of 1967, Americans with Disabilities Act of 1991, Equal Pay Act of 1963, and Chapter 378, Part I, Hawaii Revised Statutes. Payday New employees can expect their first paycheck within the first 3 pay periods of their start date. Payday is on the 5th and 20th (or previous business day) of every month. 12-month civil service and SSP employees enjoy a range of competitive benefits: * Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year. * Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. * Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year. Accumulated (unused) credits may be used toward computing retirement benefits. * Health Insurance: If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan. * Group Life Insurance: The State provides a free life insurance policy for employees and retirees. * Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld. * Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis. * Retirement Plan: The State contributes to a retirement plan for eligible employees. Generally, employees with at least 10 years of credited service and who have reached 62 years of age or have 30 years of credited service and are 55 years old may retire and receive benefits. * Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program. The TSA plan allows eligible employees to contribute pre-tax dollars to an employee-selected investment service provider authorized to provide TSA products. * Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program. This program is an opportunity to build a retirement nest egg through voluntary payroll deductions. Several investment options are available. * Temporary Disability Insurance: Qualified employees may be eligible to receive benefits for a disability caused by a non-work related injury or illness under this program. * Social Security: As an employer, the State also contributes to an employee's social security account. * Workers' Compensation: If an employee is injured while on the job, benefits covering medical expenses and partial wage support may be available through workers' compensation. * Union & Collective Bargaining: Employees have the right to join the union for collective bargaining with the State and employee representation. Some employee unions provide discounts, insurance and other opportunities. Employees may also decide not to join a union, however, employees are required to pay union service fees unless the employee's job is excluded from collective bargaining. The above is intended as a general summary of the benefits offered and is subject to change. This does not constitute a contract or binding agreement. Benefits vary by type of employment appointment and collective bargaining agreements. 01 EDUCATION: Did you graduate from high school or do you possess a General Equivalency Diploma (GED)? Note: Please list your High School information in the Education section of your application. * Yes * No 02 GENERAL EXPERIENCE REQUIREMENT: Do you possess at least six (6) months of work experience which demonstrated knowledge of preparing and cooking food? Such experience may have been gained as: a) An apprentice or helper in a kitchen where you acquired some skills in cooking by performing a variety of the following tasks: preparing fresh vegetables for cooking; preparing salads, salad dressings, and sauces; preparing sandwiches and other cold food items, such as tuna or egg salad; cooking or heating of breakfast items, such as eggs and cereal; measuring and cooking starches such as instant potatoes, rice, macaroni, spaghetti, and/or other foods which are simple to prepare; or, b) A fry cook of a fast-food operation although the experience may have been limited to cooking hamburgers, hot dogs, french fries, tacos, and similar food items. * Yes * No 03 GENERAL EXPERIENCE DESCRIPTION: If you answered "Yes" to the question above, list each position where you worked as an apprentice or helper in a kitchen, or as a fry cook of a fast-food operation. Provide your: a) Job title; b) Name of employer; c) Supervisor name and title; d) Dates of employment (month and year); e) Average hours worked per week; and, f) Description of your primary duties. Note: Failure to provide all information will result in your application being rejected for being incomplete. If you answered "No" to the General Experience Requirement question, type "None in the space provided. 04 SPECIALIZED EXPERIENCE REQUIREMENT: Do you possess at least one (1) year of quantity cooking work experience in a restaurant, hotel, hospital, school, or institution which included actual hands-on experience in the various phases of the planning, preparation, and cooking of foods in large quantities? Such experience must demonstrate your proficiency in quantity cooking as evidenced by the possession of knowledge of the types of ingredients common to cooked foods, their properties, functions, and substitutions; standard procedures for measuring and combining ingredients; the use, care, and safe handling of kitchen utensils and equipment; proper methods of handling and storing foods; food and kitchen safety and sanitation practices; and the ability to follow standardized recipes, adjust recipes when decreasing or increasing yield, estimate sufficient ingredients/raw foods to meet menu requirements, and estimate preparation and cooking times to meet scheduled meal service times. The overall knowledge and experience must conclusively demonstrate your ability to perform quantity cooking required for the school food services program. * Yes * No 05 SPECIALIZED EXPERIENCE DESCRIPTION: If you answered "Yes" to the question above, list positions where you gained quantity cooking work experience in a restaurant, hotel, hospital, school, or institution which included actual hands-on experience in the various phases of the planning, preparation, and cooking of foods in large quantities, as described in the Specialized Experience. Provide your: a) Job title; b) Name of employer; c) Type of establishment (e.g., restaurant, hotel, hospital, school, etc.); d) Dates of employment (month and year); and, e) Average hours worked per week. Note: Treat each employer or change in position separately. Failure to provide all information will result in your application being rejected for being incomplete. If you answered "No" to the Specialized Experience Requirement question, type "None in the space provided. 06 SPECIALIZED EXPERIENCE DESCRIPTION (cont.): For each position/employer listed in the question above, please provide the following information: a) Job title; b) Name of employer; c) Average number of meals you prepared daily; d) The number and titles of people you worked with in preparing and cooking the meals (2 helpers, 1 cook, etc.); e) Name and title of your immediate supervisor; and, f) Type of supervision you received (Close and constant, Indirect and Occasional, Worked independently/little or no supervision, etc.). Note: Treat each employer or change in position separately. Failure to provide all information will result in your application being rejected for being incomplete. If you answered "No" to the Specialized Experience Requirement question, type "None in the space provided. 07 SPECIALIZED EXPERIENCE DESCRIPTION (cont.): For each position/employer listed in the question above, identify the cooking method(s) you performed and indicate the types of foods you typically prepared for each of the cooking methods. (Frying, Broiling, Boiling, Steaming, Roasting, Braising, Baking, etc.). Note: Treat each employer or change in position separately. Failure to provide all information will result in your application being rejected for being incomplete. If you answered "No" to the Specialized Experience Requirement question, type "None in the space provided. 08 ALLOWABLE SUBSTITUTIONS: If you are utilizing an allowable substitution of education for experience, indicate your highest level of education. NOTE: You must submit a copy of your official transcripts from each educational institution to receive credit. * a. I possess an associate's degree from an accredited community college in a food service/culinary arts program which included training in quantity cooking. * b. I successfully completed a substantially full-time curriculum from an accredited technical school, community college or university which included coursework which provided me with the knowledge of and hands-on practice in quantity food preparation and cooking comparable to the above required Specialized Experience. * c. I am not utilizing an allowable substitution of education for experience. 09 TRANSCRIPTS, CERTIFICATIONS, AND OTHER VERIFYING DOCUMENTS: Official or copies of official transcripts, certifications (front and back), and other verifying documents must be received in our office within ten (10) calendar days from the date of your application. If these documents are NOT received by the deadline, your application may be rejected. * I understand, and will submit the required documents to CSSP Recruitment within ten (10) calendar days. * I understand, but I will not submit the required information. I understand that my application may be rejected. * I have previously submitted my verifying documents for another recruitment. Required Question Employer Hawaii State Department of Education Address P.O. Box 2360 Honolulu, Hawaii, 96804 Website ***********************************

Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation. Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests. Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO's, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 Minimum 5 years' experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time - including early mornings, late nights, weekends and holidays. Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year. Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $37.86 per hour. Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered. To learn more about our benefits visit:

Job Description PAY RANGE: $14.75 - $16.75 / Hourly HOURS/AVAILABILITY: Hours vary, up to 30 hours per week Under the supervision of the Food Service Director, the position primarily involves the preparation, delivery, and clean up of meals for all applicable Camp Erdman programs. THIS POSITION DOES NOT INCLUDE HOUSING. ESSENTIAL FUNCTIONS/JOB DUTIES: Prepares and assists in serving food under the supervision of the shift manager. Is responsible for the washing of dishes and the cleaning and care of the kitchen, equipment, and dining hall. Strictly follows sanitary standards set by the Hawaii State Department of Health and Centers for Disease Control and Prevention. Strictly follows sanitary standards set by the YMCA of Honolulu and Food Service Director at Camp Erdman. Willingness and ability to adhere to code of conduct and exemplify the values of Caring, Honesty, Respect, and Responsibility. QUALIFICATIONS: Must be at least 16 years of age TB test Completion of a background check prior to hire Skills/Knowledge: Knowledge of standards of food preparation, serving, and kitchen procedures preferred Experience as a cook - camp or institutional food service preferred Education/Training: High school diploma or equivalent preferred Completion of an approved Hawaii Food Handler course preferred WHY THE Y?: Free Y membership with employment Referral bonuses - Y employees can earn cash or Y credit bonuses for referring a new hire* Up to 60% discounts for yourself, family, and even your siblings on Y programs, camps, preschool, childcare, and more. Child Protection Commitment The YMCA requires all staff to share responsibility for preventing child abuse by upholding professional boundaries, completing mandatory Praesidium training, and reporting concerns. All candidates must successfully complete a comprehensive background screening, including criminal and sex offender checks. *See job opportunities page for full details Powered by JazzHR R9gzdkGqod

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Honolulu Airport F&B Advertised Compensation: $21.00 to $0.00 Summary: The Grill/Fry Cook is responsible for preparing grilled or fried foods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to the Store Manager, or Assistant Store Manager depending upon local requirements. Essential Functions: * Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products * Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed * Cleans and sanitizes workstations and equipment * Practices excellent food safety and sanitation practices and complies with HACCP standards * Operates a variety of kitchen equipment * Measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables * Stocks, dates, rotates, and checks temperature of product Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires basic food preparation skills and knowledge of HACCP standards * Requires 0 - 1 years of closely related experience, work experience in high volume or fast casual dining restaurant environment preferred * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers * Requires the ability to lift and/or move up to 40 pounds * Requires the ability to bend, twist, and stand to perform normal job functions * Frequently immerses hands in water and water diluted with chemical solutions * Frequently works with sharp knives, utensils, and hot plates * Frequently works in hot environment Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Honolulu Nearest Secondary Market: Hawaii

Job DescriptionPosition: Breakfast / Line Cook Schedule: Temp (Monday-Friday) Hours: 5:00 AM - 1:30 PMPay: $22 an hour Location: HonoluluJob Responsibilities: Preparing and cooking meals for members and guests at the school Maintaining established food quality standards and consistency of menu items Adhering to state sanitation standards Job Requirements: Must have excellent knife skills Must have familiarity of duties in all areas of the kitchen Must be comfortable working in a fast-paced kitchen environment. Must have black non-slip shoes. Must take direction well and be able to adapt. Must have the ability to multi-task Must have the ability to lift/move up to 50 pounds

PRIMARY RESPONSIBILITY The primary responsibility of a Deli Cook is to ensure customer satisfaction by safely cooking and producing consistent, eye-appealing, quality meals in a timely manner. A Deli Cook also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment. JOB DESCRIPTION ESSENTIAL DUTIES You MUST perform the following duties regularly and up to company standards: · Prepare ingredients (trim, cut and slice meat, poultry, seafood and vegetables) and cook (season, stir-fry, deep-fry, roast, etc.) various hot entrees by following specific recipes and menu. · Prepare catering and customer orders. · Monitor the hot showcase and refill with freshly prepared entrees. NON-ESSENTIAL JOB DUTIES In order to provide the best possible service to our customers, the following duties are also required on an as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-in-charge. · Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers. · Answer incoming phone calls and assist the customer with their needs. · Take inventory and place orders with vendors. · Receive and put away freight. · Filter and change oil in deep fryer, and discard dirty oil properly. · Clean and sanitize all preparation and cooking areas. · Remove and clean hood filters. · Wash pots, pans, cutting boards, utensils and other dirty equipment. · Clean, scrub and squeegee floors. · Remove ice build-up in freezer. · Remove and properly dispose of all trash and cardboard boxes. · Perform other duties as required or assigned. CUSTOMER SERVICE EXPECTATIONS All associates are required to provide our customers with “World Class Service” with a local touch. · GREET all customers (be friendly, smile and make face-to-face eye contact). · HELP all customers (listen and pay attention; be courteous; be knowledgeable about product location, services offered and store hours; offer alternatives if a product is out of stock; take the customer to the product, etc.). · Personalize the customer's shopping experience (make small talk, offer meal suggestions, explain current store promotions, etc.). · THANK all customers (show appreciation and offer a parting comment). WORKING CONDITIONS · Continuously perform all duties in an air conditioned building with a high volume of customers and co-workers; work in a prep room where it may be wet and noisy. · Frequently work in hot temperatures and around a lot of grease when using the stove and oven to prepare entrees. · Occasionally work in cold conditions when storing and retrieving product and customer orders from the walk-in chill or freezer. · Seldom work around fumes and noxious odors when using cleaning chemicals; in wet, hot and humid weather when going outside the building to discard trash and boxes. WORK HOURS · Generally be available for work 7 days a week and holidays between 3:00 am and 10:30 pm EQUIPMENT USE · Continuously use stove, oven, deep fryer, steam cooker, rice cooker, pots, pans, bowls, cutting boards, tongs, and various cooking utensils, to prepare and cook entrees. · Frequently use knives, meat slicer, food processor, food thermometer, gas grill, wok and container sealer to prepare items for sale; service cart to transport prepared entrees. · Occasionally use stock wagon to retrieve supplies and receive freight; a telephone to assist customers and co-workers with requests, and to make PA announcements. · Seldom need to use a squeegee, mop, broom, dust pan, high pressure hose and cleaning solutions to clean prep area; microwave oven to prepare products for sale; ladder and stool to retrieve supplies. SAFETY EQUIPMENT · Continuously wear a back support belt when performing all job duties. MENTAL, PHYSICAL AND COMMUNICATION DEMANDS · MENTAL - Continuously need to concentrate, pay attention to detail, and be alert, to produce quality products and customer service; be able to work efficiently, even with frequent interruptions. Frequently need to use basic math skills to calculate quantities and prices, to provide accurate price quotes and serving portions to customers. Occasionally need to be able to remain calm, courteous and professional when handling various customer situations and complaints. · PHYSICAL - Continuously need to stand, walk, handle and use corrected vision when performing all job duties; be able to multi-task and adapt to working at a faster pace when production is behind schedule and customer needs are high. Frequently need to bend and reach to fill and retrieve items from the showcases, and supplies from the shelves; lift and carry up to 25 lbs. when transporting prepared foods. Occasionally need to have good depth perception when using knives and meat slicer; lift and carry up to 70 lbs. and push and pull up to 700 lbs. when receiving freight. Seldom need to climb and balance to retrieve supplies. · COMMUNICATION - Frequently need to listen, talk to, and understand supervisors and co-workers when doing all job duties; read and write to take customer orders, communicate messages with co-workers, take inventory, and prepare list of products to order; talk on the telephone to answer incoming calls, take customer orders, place orders with vendors, and make PA announcements. Occasionally need to receive instructions from managers, supervisors and co-workers. Seldom need to read and understand instructions on chemical and cleaning labels to assure the safety of customers and co-workers. QUALIFICATION REQUIREMENTS Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time, be able to communicate effectively both orally and in writing, and be able to work under minimal or no supervision. Education and Experience: Education in culinary arts and previous cooking experience is preferred. Age Restrictions: · Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter and knife. · Must be at least 18 years of age to clean, maintain, or operate a stove, oven, bread slicer, and any other power driven equipment. CHARACTER TRAITS AND PERSONAL WORK VALUES Personal Traits - To promote good working relationships with co-workers, customers and vendors. Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well. Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers. Be service oriented toward customers and fellow co-workers. Be a good listener, patient and understanding of vendors, customers and co-workers. Be honest and trustworthy. Use good judgment. Be neat and clean, in appearance and work habits. · Work Habits - To promote a productive work environment. Greet, Help and Thank all customers. Handle vendor and customer complaints and concerns with tact. Maintain a good attendance record. Be punctual and committed to work when scheduled. Be focused on task and detail-oriented. Show initiative. Always keep busy. Be a self-starter. Be efficient and productive, while producing quality work. Be flexible, versatile, organized, methodical and conscientious. Be able to work under pressure and meet deadlines. Be able to follow work procedures and policies (e.g. safety and security practices). Create and maintain clean, safe and pleasant work environment for everyone. Be a team player and work well with others.