Cook III

Responsibilities

• Perform advanced knife skills including julienne, brunoise, and chiffonade
• Cook meat, fish, and poultry to proper temperatures
• Emulsify cold or hot sauces and dressings
• Utilize various cooking techniques such as poaching, blanching, roasting, stir-frying, deep-frying, baking, boiling, simmering, and grilling
• Read, write, and adjust recipes according to business levels
• Decipher tickets, order requisitions, and Banquet Event Orders
• Prepare food items for a la carte and buffet menus according to hotel standards
• Maintain cleanliness of work areas, utensils, and equipment
• Follow all safety and sanitation policies

Requirements

• Ability to remain calm and courteous in a fast-paced environment
• Proficiency in English (reading, writing, and oral)
• Ability to work collaboratively as part of a team
• Detailed and service-oriented mindset
• Must provide State and Federal requirements for Food and Beverage (Tuberculosis Clearance)

Preferred Qualifications

• Basic understanding of local languages such as Ilocano or Tagalog
• ServSafe Sanitation Certificate

Benefits

• Medical, drug, and vision benefits
• Employer-paid group life and accidental insurance
• 401(k) retirement saving plan with matching program
• 11 paid holiday/personal days and 10 days of paid vacation
• Employee discounts on hotel restaurants, retail, and spa services
• Accor Travel Program discounts
• Complimentary meals in the employee dining facility

About the Company

Fairmont Orchid is an award-winning luxury resort located on the Kohala Coast of Hawai‘i Island, offering an authentic Hawaiian experience with lush tropical gardens and oceanfront amenities.