Position: Cook 1

Hourly/Non Exempt: $24.00 Hr.
Location: Pearl at Kalauao
Facility: 18-hole public course

Position Summary:

The Cook 1 will play a key role in the culinary team, responsible for preparing and cooking a range of dishes while also taking on leadership responsibilities. This position involves overseeing the daily operations of the kitchen, including mentoring junior staff, managing food preparation processes, and ensuring that all dishes meet high standards of quality and presentation. The Cook 1 will work closely with the Chef/F&B Manager to ensure efficient and effective kitchen operations, while maintaining adherence to food safety and sanitation regulations.

Qualifications, Knowledge and Skill Requirements:

3-5 years of professional cooking experience, with at least 1-2 years in a supervisory or lead role Minimum education: High School (or equivalent) Diploma; culinary degree preferred Comprehensive knowledge of cooking techniques, kitchen management, and food safety procedures Proven leadership and team management skills Strong organizational and multitasking abilities Ability to work under pressure and handle high-volume food service Excellent communication and interpersonal skills Dependable and able to take initiative

Responsibilities:

Prepare and cook a variety of dishes according to standard recipes and menu specifications Lead and supervise kitchen staff, providing guidance, training, and support as needed Oversee daily kitchen operations, including food preparation, cooking, and plating Ensure that all dishes are prepared to the highest standards of quality and presentation Assist the Chef/F&B Manager in managing kitchen inventory, ordering supplies, and controlling food costs Monitor and enforce adherence to food safety and sanitation regulations Resolve any issues or conflicts within the kitchen team to maintain a positive and productive work environment Collaborate with the Chef/F&B Manager on menu planning and development of new recipes Conduct regular inspections of the kitchen to ensure cleanliness and organization Assist with scheduling and coordinating shifts for kitchen staff Perform other duties as assigned by the Chef/Kitchen Manager

Working Conditions:

Physical activity includes long periods (6-8 hours) of standing, walking, bending, and lifting Regular reaching with arms and hands is required Occasional lifting of up to 50lbs Use of sight for cooking, operating equipment, and cleaning Specific vision abilities include close, distance, color, and peripheral vision Noise level is moderate to loud Extended hours may be required during peak times and holidays Work on weekends and holidays as needed

Additional Information:

All job descriptions are subject to periodic review. Additional duties may be assigned occasionally by management.

Troon is an Equal Opportunity Employer committed to providing a diverse environment.