Food Service Worker, NA-02

Summary

Serves as a Food Service Worker in the Koko at Kalia Department of the Hale Koa Hotel. The first cut-off date will be on 11/8/2026. Additional lists will be pulled after this first cut-off date at the request of the hiring manager. Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.

Duties

Performs a variety of tasks as a food service expediter performing several steps or sequences of tasks that require attention to work operations in a kitchen or dining area following established procedures. In accordance with costumer's food orders processes and organizes food, arranges garnishes, checks food for appearance, quality, quantity and ensures proper presentation in accordance with instructions. When necessary, restocks garnishments as needed, replenishes all food and beverage items on the buffet line, carries and changes out soda syrup and CO2 tanks. Sets up buffet with service equipment, and breaks down buffet upon completion, returns excess food to kitchen and cleans buffet line area. Orders and advises kitchen personnel on food requirements for buffet. Delivers food to tables and accommodates guest needs after delivery of food. Packages take out food/beverage and delivers to rooms. Closes-out checks for payment of take out/delivered food. Restocks storeroom and refrigerated items, cleans storeroom, sweeps and mops floors. Cleans hot-line areas and condiment refrigerator. Advises management on items considered necessary for a smooth and efficient flow of food items. Performs other duties as assigned. SKILLS AND KNOWLEDGE:Must have skill and knowledge to perform tasks involving several procedures and to concentrate on work assignments despite interruptions and distractions. A working knowledge of sanitation standards is required as well as knowledge of procedures to prevent contamination. Must know basic food handling techniques, personal hygiene standards and safe work procedures. Must have the ability to read and understand written material. Must have knowledge of basic arithmetic such as addition, subtraction, multiplication, division, fractions and decimals, such as counting the number of tables in order to determine the number of portions or meals required, or, how many servings a particular container will yield. RESPONSIBILITY:Incumbent is expected to complete assignments as scheduled. Judgment is required in maintaining standards of sanitation, safety and service. Specific instructions are provided on new or unusual assignments. Work is periodically checked to verify progress and compliance with instructions and established practices. Responsible to identify and report obvious hazards, malfunctioning equipment, and any other situations that may impact work operations. PHYSICAL EFFORTS:Light to heavy physical effort is required. Frequently lifts and moves items weighing up to 40 pounds. Subject to continuous standing and walking and frequent stooping, reaching, pushing, pulling and bending. May be required to work on ladders and use powered cleaning equipment. WORKING CONDITIONS:Work is usually performed indoors in areas that have adequate light and ventilation. May be exposed to hot liquids, sharp cutting blades, and hot working surfaces and extreme temperature changes when entering walk-in refrigerators or freezing units. There is a danger of falling from a ladder of slipping on a floor where food or beverages have spilled.

Qualifications

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: 1. Ability to understand and follow simple instructions. 2. Able to use hand tools for cleaning and operating simple machines.