Line Cook III, Humu - Grand Wailea Maui, A Waldorf Astoria Resort

Set along the beautiful shores of Wailea, Grand Wailea Maui is a premier luxury resort part of the Waldorf Astoria Resort collection, where exceptional hospitality meets unforgettable dining experiences.
The resort’s signature oceanfront restaurant, Humuhumunukunukuāpuaʻa, showcases a dynamic kitchen inspired by the flavors and ingredients of Hawaiʻi. You’ll have the opportunity to work alongside a talented culinary team in a high-volume, elevated dining environment while developing your skills across multiple stations and grow your culinary career in one of Maui’s most iconic resort destinations.
Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Cook III, you’re not just preparing great tasting hot food items – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
What It Takes to Make the Stay
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
Here's what you'll do during a typical day:
Prepare high-quality dishes: Prepare menu items according to designated recipes and quality standards
Delight our guests: Prepare guest orders efficiently while ensuring a positive dining experience
Execute basic food prep: Maintain a strong knowledge of basic prep work and simple cooking tasks (e.g., salads, sides, basic breakfast) to assist higher-ranked cooks
Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage product and operational needs: Master kitchen equipment and recipes
Comply with regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Work arrangement
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