Risevoic
Cook II
Company : Highgate
Location : Honolulu, HI, 96815
Job Type : Full Time
Date Posted : 29 December 2025
Compensation Type
HourlyHighgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Location
The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton is located in the heart of Waikiki, on the south shore of Honolulu. The hotel is a comfortable home away from home, where our friendly staff and warm service perfectly capture the 'Spirit of Aloha'. Enjoy our spacious accommodations with all of the amenities of home. The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton offers 311 spacious guest rooms accommodations with all of the amenities of home.
Overview
The Cook II (Full-TIme) is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
Responsibilities
- Maintain cleanliness and organization of all storage areas.
- Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
- Prepare and display buffet food items according to the hotel standards.
- Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
- Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
- Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
- Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
- Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
- Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
- Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits at all times to avoid possible injury to self or other employees.
- Use Production Charts as specified by hotel’s standards.
- Be able to support any position in the Kitchen that is in need of help.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Be able to operate and maintain cleanliness of all kitchen equipment.
- Maintain a “Clean As You Go” policy.
- Assist in storage and rotation of food items according to hotel procedures.
- Sign keys out and back in under supervision as needed.
Qualifications
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
- Culinary experience required.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift
- Ability to withstand temperature variations both hot and cold.
- Have thorough knowledge of menus and the preparation required, according to hotel standards.
- Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Kaneohe, HI
Top trending job titles hiring now
Popular Searches for Cook II
Frequently asked questions
Hourly wages for a Cook II in Honolulu typically range from $16 to $22, influenced by experience and employer. Given Highgate’s reputation, compensation is competitive within Hawaii’s hospitality sector, reflecting the local cost of living and demand for skilled culinary professionals.
Proficiency in methods like sautéing, braising, charbroiling, and deep-frying is crucial for a Cook II. Mastering these techniques ensures consistency and quality in food preparation, aligning with Highgate’s standards for delivering an exceptional dining experience.
While a high school diploma and culinary experience are typical, Honolulu’s hospitality scene values ServSafe certification and local food safety permits. These credentials demonstrate compliance with Hawaii’s health regulations and help cooks stand out in a competitive job market.
Shifts often involve preparing diverse dishes for multiple dining outlets including room service, banquets, and buffets. Expect active hours balancing food prep, sanitation, and collaboration with kitchen staff, all while maintaining the ‘spirit of aloha’ through quality and hospitality.
Honolulu’s growing tourism industry keeps demand for experienced cooks steady, though competition can be tighter due to the island’s limited labor pool. Compared to mainland cities, hiring trends show a premium on versatility and familiarity with local cuisine influences.
Operating within a renowned hospitality company like Highgate requires adapting to high-volume events and diverse guest expectations. Balancing efficiency with creativity and strict sanitation practices is essential, especially in a vibrant, tourist-heavy location like Waikiki.
Cooks contribute directly to guest satisfaction by producing high-quality, visually appealing meals served across various venues. Their attention to detail and adherence to standards uphold Highgate’s commitment to excellence, enhancing the hotel’s reputation in Honolulu’s competitive market.
The role demands stamina to stand for entire shifts and handle frequent lifting up to 50 pounds. Cooks must also manage temperature extremes and maintain alertness to ensure safe, timely food preparation in a bustling hotel environment.
Highgate attracts seasoned culinary professionals due to its global presence and strong brand. Candidates with versatile cooking skills and a commitment to hospitality culture often find favorable opportunities, though local competition remains strong given the region’s popularity.
Starting as a Cook II, individuals can progress to supervisory or specialized chef roles by honing culinary skills and leadership abilities. Highgate’s diverse hotel portfolio offers pathways for growth in culinary innovation, kitchen management, and cross-property mentorship.