Cook Jobs in Kapaa, HI

Work in a company where people truly believe in what they're doing. At OUTRIGGER Resorts & Hotels, we look for people who embrace the cultures and communities where they live. Most importantly, we are a company that practices aloha. Every one of our 'ohana needs to feel aloha and genuinely extend aloha to all, be they guests or colleagues, strangers or friends. Job Duties Exemplifies the image of "Aloha" while assisting guests in accordance with Outrigger policies and procedures. Prepare all foods necessary for service to the demonstrated culinary standard and performs other duties and/or special projects as assigned to ensure quality F&B service for guests. Must be able to work flexible days and shifts and have a strong service oriented attitude and able to work well with others. Come Work Here! Base pay starts at $27.72 Health Insurance (Dental, Medical, Prescription, Vision) Paid Holidays, Sick, Vacation and Medical Leave Retirement Plan (401K) Recognition and Award Programs Employee Assistance Program Discounted Hotel Rates And many opportunities for growth through our training and development programs! * please note that benefits may vary depending on position or property

Job Details Koloa Landing Autograph Collection - Koloa, HI Full Time $27.00 - $29.00 Hourly Any Restaurant - Food ServiceDescription Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. ESSENTIAL RESPONSIBILITIES Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles Set up station with predetermined mise en place required to service all functions. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. Clean food preparation areas, cooking surfaces, and utensils. Maintain sanitation, health, and safety standards in work areas. Verify that prepared food meets requirements for quality and quantity. All other duties assigned by manager or supervisor. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, both verbal and written. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess basic computer skills. Must possess basic computational ability. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Self-driven and able to work independently. Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) EDUCATION High school or equivalent education required. EXPERIENCE Minimum 2 years cooking experience, preferably high volume LICENSES OR CERTIFICATIONS Food Handlers certification required. GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

The On-Call Cook plans, prepares and provides quality service in all areas of food production in accordance with standards, recipes and training. The Cook assists management in other job functions vital for increased sales and guest happiness. Here's why you'll love it here! We offer an excellent benefits package to our full-time Team Members that include: * Pay rate: $19.62 per hour * Medical, Dental and Vision insurance from day one. * Generous Paid Time Off Program including paid vacation, paid holidays and paid sick leave. * Financial Wellness- 401K plan with company match, life insurance, company stock purchase program. * Team Member Travel Program - enjoy discounted rates at incredible properties around the globe. * Team Member Recognition and numerous learning and advancement opportunities * and more! Schedule Details: Our Food & Beverage Department operates 7 days per week. Kitchen Team Members work shifts ranging between 6:00am through 10:00pm. On-Call Team Members are generally scheduled 0-19 hours per week. Additional Responsibilities: * Prepare food items according to recipes, quality standards, production schedules and timelines to ensure guest happiness. * Perform job functions at assigned workstation with attention to detail, speed and accuracy. Prioritize, coordinate, delegate work and follow through as needed. * Operates kitchen equipment and maintains organization, cleanliness and sanitation of work & kitchen equipment. * Maintain and address sanitation and safety practices in all workstations. * Submit accurate requisition forms for daily food orders from storeroom. Transfer cases of received goods to the workstations. * Assist Kitchen Manager and team members as needed. * Follow departmental requirements on appearance and uniform standards. * Provide outstanding customer service and maintain the highest standards of integrity when interacting with fellow team members, management, owners, members and prospects. * May be required to perform other reasonable duties as requested by management. Hilton Grand Vacations is a leader in the vacation ownership industry, operating with an unwavering commitment to innovation, quality, and continued growth. To fulfill this role successfully, you must possess the following minimum qualifications and experience: * Two years of experience as a Cook in a similar culinary establishment and/or completion of formal culinary training or apprenticeship program. * Valid Hawaii Food Handler's Card. * Must possess (or be able to acquire) Hawaii Dept. of Health Tuberculosis Clearance Certification. * High School Diploma or equivalent experience. It would be helpful in this position for you to demonstrate the following capabilities and distinctions: * Previous hotel/hospitality culinary experience. We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will ensure that individuals with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Please contact us to request accommodation.

Property Description Sheraton Kauai Coconut Beach Resort is a stunning beachfront property located in the idyllic island of Kauai, Hawaii, offering an exciting and tropical work environment. As a job applicant, joining the team at Sheraton Kauai Coconut Beach Resort means being part of a world-class resort known for its breathtaking ocean views, pristine beaches, and Hawaiian hospitality. The resort offers a range of employment opportunities, from guest services to culinary and recreation, providing a diverse and enriching career path. Sheraton Kauai Coconut Beach Resort is committed to creating a warm and welcoming work culture that values the spirit of aloha, teamwork, and exceptional guest experiences. Employees can expect to work in a breathtaking setting, where they can showcase their skills, immerse themselves in the local culture, and create memorable experiences for guests. Joining the team at Sheraton Kauai Coconut Beach Resort presents a unique opportunity to be part of a luxurious and tropical resort that offers a truly unforgettable experience for both guests and team members alike. Overview Are you a passionate and skilled Line Cook looking for an exciting opportunity to showcase your culinary talents in a fast-paced and dynamic environment? Join our team as a Line Cook and be part of a culinary team committed to delivering exceptional dining experiences to our guests. We are seeking dedicated individuals who are eager to create delicious and visually stunning dishes that will leave a lasting impression. Summary: Prepare and cook a variety of dishes with precision and attention to detail Collaborate with the culinary team to develop new menu items and specials Maintain cleanliness and organization of the kitchen and workstations Ensure food quality and presentation meet our high standards Follow recipes and cooking techniques to consistently deliver exceptional meals Adhere to food safety and sanitation regulations Work in a fast-paced environment while maintaining composure and efficiency Demonstrate a passion for culinary arts and a willingness to learn and grow Join our team of culinary professionals and elevate the dining experience for our guests. Apply now to become a Line Cook and showcase your culinary skills in a vibrant and rewarding environment! Qualifications High school diploma or equivalent Previous experience as a Line Cook or in a similar role Knowledge of culinary techniques and ingredients Ability to work in a fast-paced environment Strong communication and interpersonal skills Ability to work independently and as part of a team Ability to stand for extended periods of time Willingness to learn and take direction from senior chefs Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. HMSA Medical Coverage Dental & Vision Coverage Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Hourly-$25.00 Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Salary Range: School Cook II, BC-06: $4,883.00 * 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 ***********************************

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

Java Kai in Kilauea, HI is looking for one line cook to join our team. We are a busy brunch cafe located on 2555 Ala Namahana Pkwy #600. All the food at Java Kai is scratch made and we take pride in doing things the right way. We need a strong team player that is proactive and has a positive attitude. We are a team and every helps everyone here. Benefits Along with competitive pay we offer tips, free shift meal, free coffee every day (regardless is you have worked that day or not), we supply work shirts, discounts on merch, and health care for full time employees. Responsibilities Set up and stock stations with all necessary supplies Cook menu items in cooperation with the rest of the kitchen staff and chefs Communication with front and back of house staff Qualifications Cooking experience or Back of the House experience preferred Able to meet all scheduling commitments basic food knowledge Strong attention to detail Please attach a resume and we are looking forward to meeting you. Mahalo.

We are Regency Puakea, a retirement and assisted living community providing compassionate care in a professionally managed, carefully designed retirement community. Our focus on wellness and enabling residents to remain as independent as possible provides the perfect alternative for seniors who can no longer live on their own. Employees of Regency at Hualalai, are an integral part of our ability to provide these services and have the privilege of working in an environment where you truly are a hero for the many residents we serve! As a cook, you will prepare and serve meals, oversee foodservice operation, and ensures adequate food and supplies are available.You will: Prepare and serve food to residents within the scheduled timeframe. Follow menu cycle, noting changes or substitutions made on proper form Clean and maintains a neat, safe working environment, including the kitchen and food service areas Comply with state sanitation codes Maintain inventory control, places food orders, verifies that items are received appropriately, and restock appropriately Ensure that resident food preferences are known and followed You Currently: Can obtain Food Handler's card. Meet all mandatory health requirements by State regulations Typical candidates have one year of cooking experience. Read, write, speak and understand English. Our Benefits: Medical / Dental / Vision Insurance Prescription Drug Coverage Paid Time Off (PTO) Paid Life Insurance Employee Assistance Program (EAP) Employee Discounts (movies, restaurants, gifts, & more) 401-K We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal opportunity workplace.

Work in a company where people truly believe in what they're doing. At OUTRIGGER Resorts & Hotels, we look for people who embrace the cultures and communities where they live. Most importantly, we are a company that practices aloha. Every one of our 'ohana needs to feel aloha and genuinely extend aloha to all, be they guests or colleagues, strangers or friends. Job Duties Exemplifies the image of “Aloha” while assisting guests in accordance with Outrigger policies and procedures. Prepare all foods necessary for service to the demonstrated culinary standard and performs other duties and/or special projects as assigned to ensure quality F&B service for guests. Must be able to work flexible days and shifts and have a strong service oriented attitude and able to work well with others. Come Work Here! Base pay starts at $27.72 Health Insurance (Dental, Medical, Prescription, Vision) Paid Holidays, Sick, Vacation and Medical Leave Retirement Plan (401K) Recognition and Award Programs Employee Assistance Program Discounted Hotel Rates And many opportunities for growth through our training and development programs! *please note that benefits may vary depending on position or property

Job Details The Beach House Koloa - Koloa, HIDescription Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Prepare food items to be cooked; maintain sanitation and cleanliness of work areas. ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) Cut foods as specified by standardized recipes. Read and understand recipes and POS generated tickets. Pre-weigh, measure, and package foods according to recipe specifications for later use by line cooks. Prepare dough, batters, sauces, dressings, and other handcrafted foods according to standardized recipes for later cooking. Bake or cook certain food items according to recipes for later use by line cooks. Keep work area clean, organized, and safe at all times. Clean and sanitize prep area according to Chef's instructions. Remove floor mats, sweep, scrub, and mop floor; wash mats and replace on cleaned floor. Complete daily cleaning and organizational tasks assigned by the Chef. Sanitize prep area and line trash cans. Take out trash and reline cans as needed throughout shift. Exhibit teamwork skills with the culinary team and the rest of the staff. Assist others as needed. Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. Qualifications POSITION QUALIFICATIONS Competency Statement(s) Customer Oriented - Ability to take care of the customers needs while following company procedures. Working Under Pressure - Ability to complete assigned tasks under stressful situations. Safety - Ability to work safely by following all safety policies and procedures. Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met. Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated tickets. Detail Oriented - Ability to pay attention to the minute details of a project or task. Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal. Friendly - Ability to exhibit a cheerful demeanor toward others. Neat & Well Groomed - Neat & Well Groomed SKILLS & ABILITIES Experience: No experience required, although preferred. Certifications & Licenses: Must take and pass all training tests 85% or higher. Other Requirements: Knife set not required at hire, but should be acquired by the individual within 30 days of hire. PHYSICAL DEMANDS N (Not Applicable) Activity is not applicable to this position. O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day) Physical Demands Lift/Carry Stand C Walk C Sit N Manually Manipulate C Reach Outward C 11-20 lbs C 21-50 lbs F Push/Pull 13-25 lbs C Reach Above Shoulder F Climb O Squat or Kneel O Bend F Grasp C Speak F 26-40 lbs F Other Physical Requirements Vision (Near, Distance, Color, Peripheral, Depth) Sense of Sound - Hear verbal requests by guests, coworkers, and managers. Sense of Smell Sense of Taste Sense of Touch Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt if lifting over 25 lbs, safety glove when using knife. WORK ENVIRONMENT Fast paced, high-energy, moderately noisy environment containing multiple personality types, Can become crowded, hot, and can become high-pressure.

Job Details Keokis Paradise - Koloa, HI $22.00 - $28.00 HourlyDescription T S Restaurant employees are required to apply our values in every aspect of their position: ‘Ohana, Continuous Improvement, Serving our Communities, Pride in our Employees, and Fun! BENEFITS Medical, Dental, and Vision insurance for qualifying employees Free therapy for all employees through Talkspace Holiday Pay - Time and a half for Thanksgiving, Christmas Eve, and Christmas Day Paid Time Off: Vacation and Sick Leave Employee Meal Program with FREE Fresh cooked meals during each shift 50% Food and Beverage discount at all T S Restaurants Referral Program Anniversary of Employment Gift Program Rewards and Recognition program (quarterly awards, safe-work practice incentives, and more!) Holiday Party Legacy of Aloha Scholarship Program POSITION SUMMARY Provide the highest level of service for our guests. Prepare food items to be cooked; maintain sanitation and cleanliness of work areas. ESSENTIAL FUNCTIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. • Cut foods as specified by recipe. • Read and understand recipes and POS generated tickets. • Pre-weigh, measure, and package foods according to recipe specifications for later use by line cooks. • Prepare dough's, batters, sauces, and mixes according to recipes for later cooking. • Bake or cook certain food items according to recipes for later use by Line Cooks. • Follow T S protocol for all noted guest allergies. • Remove floor mats, sweep, scrub, and mop floor; wash mats and replace on cleaned floor. • Sanitized prep area and line trash cans • Take out trash and reline cans as needed throughout shift. • Assist others as needed. • Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. • Work in a safe manner and report any safety concerns; personal, employee or guest injury. • Follow food safety program guidelines of handwashing, bare hands, hygiene and health. Qualifications POSITION QUALIFICATIONS • Guest Oriented - Ability to consider guest needs when performing duties. • Working Under Pressure - Ability to complete assigned tasks under stressful situations. • Safety - Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools. Must follow all safety policies and procedures. • Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. • Communication - Ability to communicate by speaking, effectively and clearly with guests, coworkers, and management. Ability to actively listen and understand the comments and questions of others. • Response to direction - Receive and follow directions from supervisors; follow direction of computer generated tickets. • Detail Oriented - Ability to pay attention to the minute details of a project or task. • Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal; understand the importance of teamwork with both other bussers and the rest of the staff. • Friendly - Ability to exhibit a cheerful demeanor toward others. • Neat and well groomed. SKILLS & ABILITIES Experience: No experience required although preferred Required Equipment: Knife set not required at hire but should be acquired by the individual within 30 days of hire.

Java Kai Kapaa in Koloa is building our team! Looking for a few more experienced Line and Prep Cooks to help open our rad new Southside location. Starting pay is $22+ / hour plus cash tips. Free working meals and coffee, of course. Plus other benefits! Looking for upbeat, positive people who can work independently and follow recipes. We have an awesome team and we really are looking for other awesome people to join the crew! Please submit your work history for consideration. We look forward to meeting you. Aloha!

Compensation Type Hourly Highgate Hotels Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location Hilton Garden Inn Kauai Wailua Bay Overview The Prep Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities Maintain cleanliness and organization of all storage areas. Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. Prepare and display buffet food items according to the hotel standards. Recognize quality standards in fresh vegetables, fish, and dairy and meat products. Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other employees. Use Production Charts as specified by hotel's standards. Be able to support any position in the Kitchen that is in need of help. Follow all Health Department and Company regulations in regards to food and storage standards and safety. Be able to operate and maintain cleanliness of all kitchen equipment. Maintain a “Clean As You Go” policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back in under supervision as needed. Qualifications High School diploma or equivalent and/or experience in a hotel or a related field preferred. Culinary experience required. Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Ability to stand during entire shift Ability to withstand temperature variations both hot and cold. Have thorough knowledge of menus and the preparation required, according to hotel standards. Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking. Knowledge of herbs and spices and proper use of each. Salary range: ($23.10/hour - $24.49/hour)

Job Details Koloa Landing Autograph Collection - Koloa, HI Temporary $27.00 - $29.00 Hourly Any Restaurant - Food ServiceDescription Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. ESSENTIAL RESPONSIBILITIES Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles Set up station with predetermined mise en place required to service all functions. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. Clean food preparation areas, cooking surfaces, and utensils. Maintain sanitation, health, and safety standards in work areas. Verify that prepared food meets requirements for quality and quantity. All other duties assigned by manager or supervisor. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, both verbal and written. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess basic computer skills. Must possess basic computational ability. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Self-driven and able to work independently. Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) EDUCATION High school or equivalent education required. EXPERIENCE Minimum 2 years cooking experience, preferably high volume LICENSES OR CERTIFICATIONS Food Handlers certification required. GROOMING All Staff Members must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Work in a company where people truly believe in what they're doing. At OUTRIGGER Resorts & Hotels, we look for people who embrace the cultures and communities where they live. Most importantly, we are a company that practices aloha. Every one of our 'ohana needs to feel aloha and genuinely extend aloha to all, be they guests or colleagues, strangers or friends. Exemplifies the image of "Aloha" while assisting guests in accordance with Outrigger policies and procedures. JOB SUMMARY Responsible for maintaining, setting up food production and quality control of all meat, fish, fowl and other items prepared at the broiler, sauté prep and expediting station. Creates pastries, cookies and other baked goods. Must be able to work flexible days and shifts and have a strong service oriented attitude and able to work well with others. Come Work Here! Base pay starts at $28.00/HR Health Insurance (Dental, Medical, Prescription, Vision) Paid Holidays, Sick, Vacation and Medical Leave Retirement Plan (401K) Recognition and Award Programs Employee Assistance Program Discounted Hotel Rates And many opportunities for growth through our training and development programs! * benefits may vary depending on position or property

Job Details Dukes Canoe Club - Lihue, HI $19.00 - $28.00 HourlyDescription T S Restaurant employees are required to apply our values in every aspect of their position: ‘Ohana, Continuous Improvement, Serving our Communities, Pride in our Employees, and Fun! BENEFITS Medical, Dental, and Vision insurance for qualifying employees Free therapy for all employees through Talkspace Holiday Pay - Time and a half for Thanksgiving, Christmas Eve, and Christmas Day Paid Time Off: Vacation and Sick Leave Employee Meal Program with FREE Fresh cooked meals during each shift 50% Food and Beverage discount at all T S Restaurants Referral Program Anniversary of Employment Gift Program Rewards and Recognition program (quarterly awards, safe-work practice incentives, and more!) Holiday Party Legacy of Aloha Scholarship Program POSITION SUMMARY Provide the highest level of service for our guests. Prepare food items to be cooked; maintain sanitation and cleanliness of work areas. ESSENTIAL FUNCTIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. • Cut foods as specified by recipe. • Read and understand recipes and POS generated tickets. • Pre-weigh, measure, and package foods according to recipe specifications for later use by line cooks. • Prepare dough's, batters, sauces, and mixes according to recipes for later cooking. • Bake or cook certain food items according to recipes for later use by Line Cooks. • Follow T S protocol for all noted guest allergies. • Remove floor mats, sweep, scrub, and mop floor; wash mats and replace on cleaned floor. • Sanitized prep area and line trash cans • Take out trash and reline cans as needed throughout shift. • Assist others as needed. • Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. • Work in a safe manner and report any safety concerns; personal, employee or guest injury. • Follow food safety program guidelines of handwashing, bare hands, hygiene and health. Qualifications POSITION QUALIFICATIONS • Guest Oriented - Ability to consider guest needs when performing duties. • Working Under Pressure - Ability to complete assigned tasks under stressful situations. • Safety - Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools. Must follow all safety policies and procedures. • Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. • Communication - Ability to communicate by speaking, effectively and clearly with guests, coworkers, and management. Ability to actively listen and understand the comments and questions of others. • Response to direction - Receive and follow directions from supervisors; follow direction of computer generated tickets. • Detail Oriented - Ability to pay attention to the minute details of a project or task. • Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal; understand the importance of teamwork with both other bussers and the rest of the staff. • Friendly - Ability to exhibit a cheerful demeanor toward others. • Neat and well groomed. SKILLS & ABILITIES Experience: No experience required although preferred Required Equipment: Knife set not required at hire but should be acquired by the individual within 30 days of hire.

Job Details The Beach House Koloa - Koloa, HI $30.00 HourlyDescription Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Prepare and cook food items for the line station assigned. ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) Read and understand recipes and POS generated tickets. Cut foods as specified by recipe. Weigh, measure, and prepare foods according to recipe specifications using station checklists. Ensuring that any allergies are taken into consideration and food is modified to ensure safe consumption by guests with applicable allergies. Prepare meats, vegetables, batters, sauces, and dressings according to recipes for use at station. Bake or cook certain food items according to guest order and recipes. Clean and sanitize all parts of the assigned station throughout each shift as required and specified in the daily checklist. Assist others as needed. Restock or breakdown assigned station before next meal period depending on shift. Communicate pertinent and required information to next meal period's line cooks. Communicate food and equipment shortages to Kitchen Supervisor, Sous Chef, or Chef. Maintain a clean, organized, and safe work area throughout the demands of the service period. Prepare and present specific menu items according to standardized plating cards and recipes. Set up station according to daily checklist, par sheet, and the Chef's direction. Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. Qualifications POSITION QUALIFICATIONS Competency Statement(s) Customer Oriented - Ability to take care of the customers needs while following company procedures. Working Under Pressure - Ability to complete assigned tasks under stressful situations. Safety - Ability to work safely by following all safety policies and procedures. Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met. Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated tickets. Detail Oriented - Ability to pay attention to the minute details of a project or task. Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal. Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task. Neat & Well Groomed - Neat & Well Groomed SKILLS & ABILITIES Experience: Six months Prep Cook experience within an HCR Restaurant or minimum 1 year external Line Cook experience. Certifications & Licenses: Must take and pass all training tests 90% and higher. Other Requirements: Knife set not required at hire, but should be acquired by the employee withing 30 days of hire. PHYSICAL DEMANDS N (Not Applicable) Activity is not applicable to this position. O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day) Physical Demands Lift/Carry Stand C Walk C Sit N 11-20 lbs C 21-50 lbs F Manually Manipulate C Reach Outward C Reach Above Shoulder F Climb O Crawl N Squat or Kneel O Bend F Grasp C Speak F Push/Pull 13-25 lbs C 26-40 lbs F Other Physical Requirements Vision (Near, Distance, Color, Peripheral, Depth) Sense of Sound - Hear verbal requests by guests, coworkers, and managers Sense of Smell Sense of Taste Sense of Touch Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt if lifting over 25lbs, safety glove when using knife. WORK ENVIRONMENT Fast paced, high-energy, moderately noisy environment containing multiple personality type. Can become crowded, hot, and can become high-pressure.

Aloha, Java Kai Koloa, HI is looking for one line cook to join our team. We are a busy brunch cafe. All the food at Java Kai is scratch made and we take pride in doing things the right way. We are looking for a strong team player that is proactive and has a positive attitude. We are a team that works together to ensure everyone succeeds. Benefits: Competitive pay Tips Free shift meal Free coffee 7 days a week regardless if you have worked that day or not Discounts on coffee beans and merch Fun work environment Responsibilities Set up and stock stations with all necessary supplies Cook menu items in cooperation with the rest of the kitchen staff and chefs Communication with front and back of house staff Qualifications Cooking experience or Back of the House experience preferred Able to meet all scheduling commitments Basic food knowledge Attention to detail Please attach a resume for consideration. We are looking forward to meeting you. Mahalo.

Work in a company where people truly believe in what they're doing. At OUTRIGGER Resorts & Hotels, we look for people who embrace the cultures and communities where they live. Most importantly, we are a company that practices aloha. Every one of our 'ohana needs to feel aloha and genuinely extend aloha to all, be they guests or colleagues, strangers or friends. Job Duties Exemplifies the image of "Aloha" while assisting guests in accordance with Outrigger policies and procedures. Prepare all foods necessary for service to the demonstrated culinary standard and performs other duties and/or special projects as assigned to ensure quality F&B service for guests. Must be able to work flexible days and shifts and have a strong service oriented attitude and able to work well with others. Come Work Here! Base pay starts at $24.00/HR Health Insurance (Dental, Medical, Prescription, Vision) Paid Holidays, Sick, Vacation and Medical Leave Retirement Plan (401K) Recognition and Award Programs Employee Assistance Program Discounted Hotel Rates And many opportunities for growth through our training and development programs! * please note that benefits may vary depending on position or property