Culinary Intern

604 Hospitality Group•Honolulu, HI

About The Position

This program is designed for students preparing for initial career development by providing practical experience in culinary operations to assist in fulfilling their graduation requirements. Additionally, this program provides hands-on experience and training for students to gain valuable life skills and knowledge necessary to reach their culinary career goals. As a 604 Culinary Intern, you are required to complete both Prep Cook and Line Cook training agendas. This paid internship will be paired with the Internship Training Agreement, provided by the student's college or institution. Prep Cook Summary: As the prep cook, you are responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, preparing side dishes, sauces, dressings and other items for special events and regular dining hours. Line Cook Summary: As the Line Cook, you will be managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation.

Requirements

Must be at least 18 years old.
Must be enrolled in a Culinary College or Institution Program
Must be able to read and communicate in English clearly and effectively.
Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
Must demonstrate enthusiasm and commitment to guest satisfaction.
Must have a valid health card or equivalent.
Must be able to perform simple math calculations and understand units and measures.
Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
Must have the ability to stand and walk for extended periods of time.
Must have the ability to lift, stoop, and bend.
Must exhibit hand coordination and dexterity for rapid production.

Responsibilities

Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
Knows all menu items offered at the restaurant.
Accurately explains specials to front-of-the-house employees.
If asked, accurately answer menu items in regard to the preparation method, ingredients, portion size, and side items accompanying the dish.
If asked, specify substitutions for items on the menu.
Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.
Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean
Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.
Follows the receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company.
Completes meals to all persons at each table in the assigned section in no more than 1 hour per table.
Performs side work correctly as specified in the “Side Work Duties” section of the both the Prep Cook and Line Cook Training Manuals.
Work with wait staff to ensure that each order has the proper types and amounts of side dishes
Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of.
Receives and accurately stores all purchase orders.
Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Prep Cook and Line Cook Training Manuals and outlined by the company.
Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.