Line Cook

•We are especially in need of a Line Cooks that can work the afternoon/ dinner shift.

VENUE:

DECK. is the heart of Queen Kapi'olani Hotels culinary offerings. It's an Island destination unto itself at the crossroads of contemporary service, flavors and a legacy of happy island legend. Destined to be the new "spot" to see and be seen, DECK. presents Hawaiian food in a shareable style, featuring a variety of grilled meat and seafood dishes accompanied by a beverage program composed of an energetic mix of craft cocktails inspired by the classics but with a DECK. twist. DECK. also offers up tremendous views perfect for private dining and events. Anything from weddings, birthday parties, rehearsal dinners or office luncheons, DECK. has you covered with modern ballroom or outdoor seating.

POSITION SUMMARY

The Line Cook will provide chefs the timely and quality preparation of foods using a variety of equipment and utensils in an effort to continuously operate a highly regarded restaurant on a local and national level. He/She will also maintain the cooking environment clean and safe for all staff members and flexibly takes on various culinary tasks as they arise. The Line Cook will receive instruction/guidance from Lead Line Cook and culinary management.

ESSENTIAL JOB FUNCTIONS

Line Cook I will be knowledgeable and able to work all stations within the kitchen line, including Oven, Sautee, Grill, Pantry, Dessert and Fry station as needed. Line Cook I will prepare the necessary ingredients for station on a daily basis. Line Cook I is knowledgeable in Line Cook II and Line Cook III duties. Comply with Standards of Service and assist in ensuring the same from all kitchen employees. To follow all specifications to properly and efficiently cook all food items in high quality, taste, presentation, including accommodation special guest requests, within specified time limits. Demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a four-star fine dining restaurant. Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and serving of food items including adjusting thermostat controls to regulate temperatures. Correctly set up/breakdown and maintain grill throughout service; including keeping flame at proper temperature Observes and tests food being cooked by tasting, smelling and piercing with cooking utensils to determine that food is cooked properly, according to specifications. Responsible for final plate preparation including plating and garnishing of cooked items. Must strive to become perfectly skilled and master the foods of all stations of the kitchen, including but not limited to preparing the necessary sauces and condiments, assuring all ingredients are stocked and prepared, always having necessary tools cleaned and ready, cooking and plating the dish as expected by Plan Do See standards. Must be able to perform thorough and professional training of all stations of the kitchen when a new employee comes in. Check and prepare necessary ingredients prepped as soon as arriving to work, to prepare for a smooth operation for that day and for the next day. Inform the managers of supplies that need to be requisitioned. Inform the managers of any foreseeable shortages before food items run out. Rotates product according to "First In, First Out" to maintain shelf-life standards. To stock/restock and supply storage areas as needed, to accommodate business needs. Minimize waste and maintain controls to attain forecasted food cost. To communicate all guest request to an appropriate cook in a timely and professional manner. Clean and organizes workstations and surrounding areas as necessary. Maintain effective working relationship with food and beverage management, staff and all departments. To follow all company/kitchen safety rules, policies, and procedures. Strict adherence to health department and food handling guidelines To immediately report all suspicious occurrence and hazardous conditions. Present a professional appearance and in uniform at all times. Present a professional and clean appearance in uniform to set an example for others. Always communicates professionally within the workplace context; verbally, non-verbally, visually, and digitally. Always prepared to offer full attention to the Chef in-charge and to other colleagues that need assistance. Follows restaurant and hotel rules including but not limited to attendance, health and sanitation regulations, uniform, taking breaks and eating in appropriate places, cell phone use prohibited, personal belongings must be kept out of the workplace, etc. Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation. Other duties as assigned. Job description may be changed at any time.

REQUIRED LICENSE/QUALIFICATIONS

Cold line: Minimum of 2 years of experience as prep cook or a combination of education and work experience.

Hot/Saute line:

Minimum of 2 years of experience as a line cook or a combination of education and work experience. 4 or 5 star background, knowledge and ability to implement such standards (Preferred). Previously worked with multi-unit operations from fine dining to casual (Preferred). Valid HI's Food Handler's Card Must be able to work nights, weekends and some holidays. Must be able to speak, read and understand basic cooking directions in English. Understanding and knowledge of safety, sanitation and food handling procedures. Knowledge of kitchen operations and production.

SKILLS/APTITUDES

Good communication skills (verbally interacts with management and team members.) Possess excellent knife skills and be able to operate basic kitchen equipment. Ability to work in a team environment. Ability to accept constructive criticism and work calmly and effectively under pressure. Guest service orientation and commitment to quality service. Have problem solving abilities, be self-motivated and organized.

PHYSICAL REQUIREMENTS

Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Constant standing and walking. Be able to work in a standing position for extended periods of time. Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds. Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. Regularly required to use hands and frequent washing of hands.

WORK ENVIRONMENT

Generally, in an indoor setting. Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam. Will be using a computer occasionally. Varying schedule to include evenings, holidays and extended hours as business dictates. The work environment is usually moderate to loud. Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

Job Types:

Full-time, Part-time Pay:

Up to $22.00 per hour

Benefits:

401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid sick time Paid time off Vision insurance

Work Location:

In person