Line Cook

Honolulu Academy of Arts•Honolulu, HI

9d•$20 - $23•Onsite

About The Position

Under the supervision of the Chef and Sous Chef, the Line Cook supports the Café kitchen by preparing, cooking, and presenting menu items across designated stations. This position is classified as part-time regular and typically averages up to 38 hours per week. It offers both experienced cooks and developing culinarians an opportunity to grow their skills while working with a small, seasoned team inside a world-class museum setting.

Requirements

High school diploma or equivalent.
Broad knowledge of culinary practices and cooking techniques, supported by at least two years of experience in a professional kitchen.
Genuine interest in the culinary arts with a strong willingness to learn.
Highly organized, detail-oriented, and able to multitask under pressure.
Ability to work effectively with and support a diverse community of visitors, artists, and colleagues.
Honesty, integrity, and a strong work ethic supported by commitment, enthusiasm, and follow-through.

Nice To Haves

Two or more years of experience as a line cook working the grill, sauté, and/or pantry station.
Strong understanding of cooking methods, ingredients, equipment, and procedures.
Familiar with industry best practices.
Culinary school graduate or currently enrolled student.
ANSI, Servsafe, or State of Hawaii Food Handlers Certification.

Responsibilities

Prepares, cooks, and plates food for Café and Coffee Bar service.
Maintains kitchen work areas and café equipment, ensures everything is in clean and orderly condition.
Sets up and stocks stations with all necessary supplies and ingredients.
Follows instructions from the Chef and Sous Chef; collaborates with kitchen staff.
Cleans up station and properly stores or disposes of leftover ingredients.
Stocks, labels, and rotates inventory.
Ensures dishes are prepared simultaneously, efficiently, and to quality standards.
Complies with DOH sanitation, hygiene regulations and food safety standards.
Assists with special events and catering as needed.
Demonstrates a commitment to fostering cultivating, and preserving a culture of inclusivity, diversity, equity, and accessibility through respectful communication and cooperation with others, continuous training, and the modeling of inclusive behaviors.
Other duties as assigned.