Cook Leader NL-08

Serves as a Cook Leader in the Kitchen Department of the Hale Koa Hotel. This announcement is open to current Hale Koa Hotel employees only.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge, and abilities (KSAs) as they pertain to this position. A qualified candidate must possess the following: Possess in-depth knowledge of food preparation principles, including techniques for developing new recipes or improving existing ones Skilled in planning, coordinating, and timing food preparation to ensure meals are served on schedule without overcooking or waste Experienced in large-scale cooking with a strong understanding of procedures for high-volume food production Able to identify and resolve production issues, evaluate food quality, and take corrective action when necessary Proficient in adjusting recipes based on serving size requirements (e.g., scaling a recipe from 4 lbs of rice for 50 servings to 16 lbs for 200 servings) Skilled in the use of bakery tools and powered kitchen equipment Knowledgeable in identifying freshness and quality of raw and cooked foods using color, texture, temperature, aroma, and taste Provides technical guidance and support to lower-graded kitchen staff Experienced in preparing meals for individuals with special and modified dietary needs Thorough understanding of food safety regulations and proper sanitation procedures