Cook III

Located on the coveted south shore of Maui in Wailea, Fairmont Kea Lani is Hawaiʻi’s only all-suite and villa luxury oceanfront resort. This newly transformed, distinctive property is located on the sunny shores of Polo Beach amongst 22 acres of tropical landscape, offering authentic Hawaiian cultural experiences and genuine personal service that embody the spirit of Aloha.

From full-moon staff hikes and beach clean-ups to appreciation luncheons and birthday holidays, our team provides endless opportunities to learn and grow in both your personal and professional development. Live and work in a place you love!

Responsible for providing Food service within Fairmont & Leading Quality Assurance (LQA) standards.  Areas of responsibility will include F&B venues and events on or offsite.  Additional responsibilities are as follows:

• Ensuring high quality and consistency of food preparation and presentation as per Fairmont standards
• Ensure overall cleanliness and maintenance of our kitchen exceeds expectations
• Maintain a clean workstation and minimize waste
• Check service stations for necessary equipment and set up: ice, dishes, and utensils; replenish as needed
• Have full knowledge of all menu items, garnishes, contents and preparation methods
• Adhere to the State of Hawaii Dept of Health & EHC (Environmental Health Consultancy) food handling safety standards
• Organize time so all side work is completed according to shift demand
• Provide timely, personalized, friendly and efficient service to our culinary team
• Maintain atmosphere of aloha spirit by providing engaging, personalized, timely, and efficient service to our discerning guests
• Focus attention on guest needs, remaining calm and courteous at all times
• Promote and enforce health and safety awareness as well as to have a complete understanding of the emergency procedures
• Follow hotel and departmental policies, procedures and service standards
• Contribute to the improvement of the operation by contributing ideas, making suggestions and actively participate in departmental communication meetings
• Actively participate and promote the Fairmont Kea Lani, Maui’s environmental program and department specific initiatives in working towards sustainable operations
• Check with manager before leaving shift.  Bring any concerns to the attention of the Manager On Duty

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Colleagues with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, colleagues 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.

Upon employment, all colleagues are required to fully comply with Fairmont rules and regulations for the safe and effective operation of the hotel’s facilities.  Colleagues who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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:

• Additional duties as necessary and assigned.

SUPERVISION RECEIVED

Direct:              Chef de Partie, Executive Sous Chef & Executive Chef   

Indirect:            Director of Food & Beverage

SUPERVISION EXERCISED    

Direct:              N/A      

Indirect:            N/A

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 English language.
• Requires good communication skills, both verbal and written.
• Must be able to read and write to facilitate the communication process.
• Must be service oriented and capable of communicating effectively with persons involved in all levels of authority, both internally and externally.
• Must possess basic computational ability.
• Must possess computer skills, including, but not limited to, Microsoft Word, Excel, and e-mail functions.
• Must be able to multi-task and be detail-oriented in a fast paced, high volume environment.

• Must have ability to work independently and to prioritize or seek clarification in prioritizing work assignments.
• Maintain a professional working environment and attitude.

Physical Demands

Frequency Key:  Rare: up to 1 hour, Occasional: 1-3 hours, Frequent: 3-6 hours, Constant: 6-8 hours.

Physical Activity                                  Frequency

Sitting                                                   Rare

Standing                                               Constant

Walking, climbing stairs                         Constant

Crouching/Bending/Stooping/Kneeling   Occasional

Reaching                                              Occasional

Lifting/Carrying (50 lbs.)                         Occasional

Pushing/Pulling (50 lbs.)                        Occasional

Near Vision                                           Constant

Far Vision                                             Constant

Hearing                                                 Constant

Talking                                                  Constant

Must have manual dexterity to be able to operate kitchen and office equipment as needed.

Most work tasks are performed indoors.  Temperature is moderate and controlled by hotel environmental systems.

QUALIFICATION STANDARDS

Education

• High School diploma (or equivalent) and/or vocational training
• Culinary Degree from an accredited college, university or trade school is an asset

Experience

• Two years previous cooking experience, preferably in a similar high volume environment is required
• Previous culinary hotel work experience or similar environment is an asset

Licenses or Certificates          

• TB Clearance
• Food Safety Certification

Grooming

All associates must maintain a neat, clean and well-groomed appearance per Fairmont standards.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time

All Candidates must be in possession of identification proving authorization to work in the United States as defined in the Immigration Reform and Control Act of 1986 (IRCA). This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Join our ‘ohana today:  Visit our website to learn more about living and working for Fairmont Hawai’i.  www.fairmonthawaiijobs.com

Why work for Accor?  So you can discover a world where life pulses with passion!​

Join the Accor Group, an ecosystem of over 45 brands, 5,600 hotels, 10,000 restaurants and lifestyle places, that welcome you.  With us, your personality is valued, your opportunities for growth know no boundaries.  Every action you take has a positive and memorable impact on the experience of our customers, your colleagues, and also, on the planet, contributing to pioneering the art of responsible hospitality.

Hospitality is a work of heart! #fairmontcareers #alwayskealani