Maui Brewing Company Kailua - Line Cook

May 12 2021
Maui Brewing Company Restauant |Kailua|Full Time, $16.00 - $20.00 / hour
Job Description
Salary Range:$16.0000 To $20.0000 Hourly
 

Come live the craft beer way of life with us!

Maui Brewing Company Restaurants are a direct extension of the values and practices we employ in brewing our handcrafted ales and lagers. We are passionate about the craft beer way of life, using local ingredients, sustainability, and giving back to our local community. We are looking for fun, energetic people excited to represent an environmentally conscious, fiercely local, handcrafted restaurant and brewpub.

Our Kailua restaurant is looking to grow our BOH team with experienced restaurant industry professionals who are positive, outgoing, and fun! We are looking for people excited about our mission and passionate about our values and guest service excellence. As a vital part of our restaurant, the ideal candidate will be someone who is friendly, reliable, quick, organized and can follow safety and sanitation standards. If this sounds like you then please apply on our career site below:

 

https://workforcenow.adp.com/mascsr/de​fault/mdf/recruitment/recruitment.html?ci​d=cd5fd1be-5be4-4b5f-bb07-bd634490f106&cc​Id=273897426998_2267&lang=en_US&selectedM​enuKey=CareerCenter

 

We look forward to meeting you! Mahalo nui loa!

 

Current benefits:

  • Medical for employees that are eligible - 1.5% of gross income.
  • Vision and dental buy-up at a low cost to the employees.
  • Employee discount.
  • Referral bonus.
  • Room for growth.
  • Great team and company culture to work with!
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Basic Functions:

The Line Cook in to be in command of the assigned Kitchen station, and execute all responsibilities to the Chef’s specifications, as well as a constant partner in achieving excellence at the Chef’s side. The Line Cook needs to follow all training and directives to provide maximum food quality, cost controls; contribute to positive morale of staff; smooth daily operations; constant teamwork with the FOH; high standards of organization and cleanliness; repair and maintenance control as assigned by Kitchen Mgmt., and overall integrity of the Kitchen.

 

The Line Cook needs to be aware of the guest experience at all times and do everything possible to make it an excellent one.

 
Essential Functions:
  1. Starts every shift by cleaning and maintaining station as assigned in training procedures.
  2. Preps all product to the Chef’s specifications, as assigned.
  3. Follows all recipes exactly, without any variation.
  4. Inspects and maintains station and restaurant organization & cleanliness at all times.
  5. Strives to achieve daily goals as assigned by the Chef.
  6. Interacts with FOH as instructed, in a prompt and professional manner.
  7. Does a daily S & D to start the day; knows the whereabouts and status of every item in the Kitchen that pertains to the Line Cook’s station.
  8. Attacks the daily mise and sees that all is carried out completely and professionally.
  9. Works the line as assigned during the service.
  10. Is able to multi-task throughout the shift, and is personally involved in every order pertaining to assigned station.
  11. Maintains a constant sense of urgency regarding guest services and ATD.
  12. Restocks all items as needed throughout shift, according to the system assigned by the Chef.
  13. Assists FOH as assigned by Chef.
  14. Breaks down the Kitchen as trained and assigned by the Chef.
  15. Assists and leads in the cleaning, sanitation, and organization of all Kitchen areas, coolers, and all storage areas.
  16. Sees that family meal is made with respect and a sense of urgency.
  17. Inventories product as assigned by the Chef.
  18. Has understanding and knowledge to properly use and maintain all equipment in stations and Kitchen.
  19. Contributes to Kitchen and FOH trainings and meetings as assigned by the Chef.
  20. Attends scheduled meetings as assigned by Chef.
  21. Will assist in costing food and labor as assigned by the Chef.
  22. Is committed to working safely and contributing to a safe work environment.
  23. Performs additional responsibilities, although not detailed herein, as requested by the Chef or Manager.
  24. Communicates well with all Mgmt, servers and staff, in methods described and trained by Management.
  25. Is able to focus on company and personal development goals, and to follow through to achieve those goals as assigned by Chef.
 
Qualifications: Knowledge
  1. Basic understanding of professional cooking, Kitchen operations and food service.
  2. Understanding and knowledge of safety, sanitation and food handling procedures.
 
Skills/Aptitudes
  1. English language and professional communications skills are required.
  2. Ability to take direction.
  3. Ability to work in a team environment.
  4. Ability to work calmly and effectively under pressure.
  5. Must have problem solving abilities, be self-motivated, and organized.
  6. Commitment to quality service, and food and beverage knowledge.
 
Working Conditions
  1. This position will spend nearly 100% of the time standing.
  2. Occasional environmental exposures to cold, heat, steam and water.
  3. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
  4. Must be able to speak, read and understand basic English phrases and service directions.
  5. Must be able to hear with 100% accuracy with correction.
  6. Must be able to see to 20/20 vision with correction.