Golf Club - Cook IV; On-Call

Prince Waikiki:
Golf Club - Cook IV (On-Call)

Hawaii Prince Golf Club, 91-1200 Fort Weaver Rd, Ewa Beach, Hawaii, United States of America

Posted Thursday, June 18, 2026 at 4:00 PM

Aloha and Welcome! Thank you for your interest in employment opportunities with Prince Waikiki on Oahu. We invite you to our dynamic team of hospitality professionals.

We are confident that our salary and benefits package will be attractive. In addition to competitive industry salaries, ambassador recognition programs, training, and career opportunities, we offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, 401K, health reimbursement, discounted parking, dining and golf discounts, and more.

At Prince Waikiki, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees.

Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners.

By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.

Band 1H

Bird of Paradise Cook IV

• Prepare all food items according to standard recipes at assigned work stations and as specified on banquet event order to ensure consistency of products.
• Prepare requisitions daily for supplies and food items needed for production.
• Read and employ math skills to follow recipes.
• Visually inspect, select and use only food items of the highest standards in the preparation of all menu items. Label and date all products prior to storage.
• Check control the proper storage of products and control portions, especially in specific cuts of meats, to maintain quality products.
• Keep all refrigeration, equipment, storage and working areas in clean working condition to comply with Department of Health regulations.
• Knowledge of sautéing, grilling, basic butchering and preparing soups, sauces and stocks.
• Knowledge of accepted standards of sanitation.
• Able to work in public areas such as reception functions and or carving and action stations.
• Basic mathematical skills necessary to understand recipes, measurements and portion sizes.

Other Duties:

• Perform general cleaning tasks, using standard cleaning products as assigned by the supervisor, to adhere to health standards.
• Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure a safe working environment.
• Perform other duties assigned by BOP manager, supervisor and Lead Cook. Upon employment, all employees are required to fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of the facilities. Employees who violate Hotel and Golf Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.

Working Conditions:

• Ability to work in confined spaces.
• Ability to perform duties within extreme temperature ranges.

Work Hours:

• Regular attendance in conformance with the standards, which may be established by the Hotel and Golf Club from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel and Golf Club.

Equipment Use:

• Knowledge of the operation of all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, rice cookers, etc.

Mental and Physical Demands:

• Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
• Ability to stand, walk, and / or sit continuously to perform essential job functions for extended periods of time.
• Ability to work in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Sufficient manual dexterity in hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs,…