Sushi Cook IV (Cook's Helper) | Full-time

Company Description

Discover the essence of Maui at Fairmont Kea Lani, Hawai‘i’s only all-suite and villa luxury resort.  Nestled on the pristine white sands of Wailea’s Polo Beach, this award-winning oceanfront paradise defines quintessential Hawaiian luxury with a state-of-the-art spa, island inspired cuisine and authentic cultural experiences. 

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!

What is in it for you:

• Comprehensive benefits package (Medical, Vision and Dental) including extended benefits like; Basic life insurance, TDI and Long-Term Disability for regular Full-time and Part-time employees
• 401(k) 
• One complimentary duty meal for all employees that work more than 6 hours per shift
• Food & Beverage discount at Fairmont Kea Lani (venue specific and discount may vary)
• Wellness Offerings
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities

Job Description

Providing Inspired Food & Beverage to highlight the destination we represent is one of our passions.  Every memorable dining experience begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As Sushi Cook IV, the care you devote to food and workspace preparation and collaboration with the culinary leadership team will result in the creation of truly spectacular fare that is the core culture of our Food and Beverage experience in making Pilina a destination venue for our Guests.re.

Hourly Rate:  $26.97

What you will be doing:

Areas of responsibility will include F&B venues/primarily Pilina and events on or offsite.  To act as “Chef” when necessary or in the absence of Leadership Team. 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
• Have basic knowledge of the proper preparation of sushi rolls/nigiri and other appropriate techniques in a sushi venue
• Assist/Support Senior Sushi Cooks in the preparation and maintenance of sushi concept in Pilina
• Responding positively and in a timely manner to all internal and external guest requests
• 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 method
• Act as a role model to junior staff members by maintaining a professional work ethic and displaying sound cooking skills
• Adhere to the State of Hawaii Dept of Health & EHC food handling safety standards
• Organize time so all side work is completed according to shift demand/prep schedules
• 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

Qualifications

Your experience and skills include:

• 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

Education

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

Licenses or Certificates:           

• TB Clearance
• Food Safety Certification

Additional Information

All Candidates must be in possession of identification