Line Cook

GENERAL SUMMARY: The Line Cook provides all needed culinary support for our chefs, while also sharing the responsibility of ensuring safety/sanitation protocols are followed at all times.

REQUIRED QUALIFICATIONS:

• Contributes to building and maintaining a positive work culture at all times
• Flexible schedule, especially during busy seasons
• Ability to communicate effectively and work well with others
• Ability to remain calm, prioritize and multitask in a fast-paced environment
• Ability to handle guest requests and needs in a professional and pleasant manner
• Can stand for long periods of time (majority of shift)
• Can bend, twist, squat, kneel, reach overhead, and walk safely
• Can safely adhere to sanitation/safety protocol at all times
• Able to lift 40+ lbs of food/inventory at a time
• 12 months hot-line cooking experience, high volume experience preferred

• Must be able to work on multiple stations, including broiler, saute, fry and cold pantry
• Knowledge of hot line equipment and knife handling equipment required
• Knowledge of basic food prep equipment such as slicers, ovens, warmers, steam tables required
• Can read/understand meal tickets

ESSENTIAL FUNCTIONS:

• Creates and fosters a positive environment at all times
• Operates with safety and sanitation in mind at all times
• Assists with meal preparation in accordance to all safety regulations and under the direction of chef team
• Safely utilizes knives, cooking tools, equipment at all times
• Cook and plate dinner food items in a timely manner according to specifications
• Set assigned station with all food items and equipment necessary for shift.
• Communicate station needs and assistance needs to supervisors, Sous Chefs & Executive Chefs
• Properly store leftover proteins and other food items for use the following day
• Clean and sanitize workstation and equipment according to Sous Chef instructions

• Self-directed, possesses the ability to see what needs to be done, and addressing the needs without needing reminder to do so

• Helps maintain cleanliness of back of the house- equipment, dishes, sanitation receptacles, etc.
• Limits food waste/damage
• Notifies manager team of any equipment failure/maintenance issues and low inventory needs in advance
• Helps to safely maintain equipment/inventory at all times
• Is always focused on guest satisfaction, at all times
• Performs all other duties as assigned

CULTURAL TASKS:

• Knowledge of our mission statement and core values
• Knowledge of area attractions
• Promotes the “Aloha Pass It On” initiative to the community
• Embodies the Aloha spirit
• Exudes a Guest first mentality and philosophy