Lead Cook

Aug 15 2018
Lanakila Pacific |Honolulu|Full Time
Job Description
  • Oversees the operations of the assigned kitchen area, café and production serving line.
  • Prepare foods of all types following all proper cooking procedures and guidelines.  Demonstrate proper use of ingredients and supplies required to prepare a recipe. 
  • Ensure cooking meets quantity of supply being used.
  • Ensure products meet order or contract specifications.
  • Works closely with Food Service Manager to maintain inventories of food supplies.


 

Working Conditions/Hours:

 

Steam and heat from cooking and dish washing often cause uncomfortably high temperatures.  The area is usually noisy and there is danger of slipping on floors where food or beverages have been dropped or which are wet from daily mopping that is usually performed while the employees are in the area.  Some employees may be subjected to getting wet while using steam/pressure-washing equipment.  Some employees are exposed to extreme hot and cold temperature conditions in the kitchen and the walk-in refrigerator or freezer.   May on occasion travel to meetings or trainings off-site.                ​                   

 

Monday through Friday, 4:00 am – 1:00 pm; however, may be required to work outside of normal business hours.



Competencies:

 

  • Industry Knowledge: is familiar with industry best practice, publications, and professional standards; adapts to new realities in the industry; understands the key needs of the industry and how it relates to Lanakila Pacific.
  • Communication:  ability to facilitate the transfer of information and knowledge through vocal, written, and non-verbal communication; ability to engage in active listening; ability to choose a communication behavior that is both appropriate and effective for a given situation.
  • Relationship Management: ability to work cooperatively with diverse groups of people; ability to demonstrate interpersonal skill to interact with external and internal customers of all levels; ability to influence, guide, and develop others.
  • Critical Evaluation: ability to use logic and reasoning to identify strengths and weaknesses of solutions, conclusions or approaches to problems; ability to identify strengths and weakness of staff and team members and use the information to make improvements.
  • Leadership: ability to monitor/assess performance of self, other individuals, or processes and make improvements or take corrective actions as necessary; ability to use good judgment and initiative when making decisions; ability to perform under pressure and coordinate and manage support staff, resources, curricula, etc.



MINIMUM QUALIFICATIONS:

 

 

  • High School diploma or equivalent.  Associates degree in Food Service/Restaurant Management or related field preferred.

  • Minimum of four (4) years cafeteria/restaurant operation experience. Previous experience in kitchen and food production.

  • Knowledge of safety and sanitation practices related to field of work.

  • Knowledge of USDA and/or federal nutrition guidelines in healthy diets desired but not necessary.

  • Valid driver’s license and clean driving abstract.