Line Cook

Honolulu Academy of Arts•Honolulu, HI

13d•$21 - $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. 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. We are currently recruiting for both Part-Time and Regular Part-Time Line Cooks. The PT schedule averages less than 20 hours per week, while the RPT schedule averages 35 – 38 hours per week. We are open to hearing from candidates across a variety of availabilities. The Honolulu Museum of Art: Opened in 1927, the Honolulu Museum of Art is a home for art and education created for the benefit of the entire community. Founder Anna Rice Cooke envisioned a museum that would bring people together through the power of art and “the deep intuitions that are common to all.” The museum was conceived of as a place of meaningful exchange and dialogue, celebrating the diverse artistic and cultural traditions of Hawai‘i’s multi-ethnic population. From this founding intention grew the museum of today, with a world-class encyclopedic collection of more than 55,000 works of art, representing a stunning breadth of places and eras, from all corners of the globe and from the ancient past to the present day. To learn more about HoMA, please visit our website. [https://honolulumuseum.org/pQprniN/about-us]

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.