LINE COOK (FULL-TIME) - WHITE SANDS HOTEL

Springboard Hospitality•Honolulu, HI

50d•$20 - $20•Onsite

About The Position

About our company: Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry. At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue. Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. https://www.springboardhospitality.com/ Primary mission: The Line Cook is responsible for preparing and cooking menu items according to recipes and hotel standards in a timely and efficient manner. This position ensures quality, presentation, and consistency of all food served while maintaining a clean and organized work area.

Requirements

1+ year experience of line cook or similar kitchen experience in a hotel or restaurant setting.
Knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred.
High School education or equivalent.
Ability to stand for long periods of time.
Ability to lift, carry, push or pull up to 50 pounds.
Ability to work in a fast-paced environment.
Knowledge of food safety and sanitation procedures.
Must possess excellent interpersonal and organizational skills.
Must be able to follow directions with attention to detail, speed and accuracy.
Must be a team player with the ability to work under minimal supervision.
Must be able to multi-task in a fast-paced work environment.
Must be able to exercise confidentiality and discretion.
Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook.
Demonstrate a working knowledge of all company safety and security procedures.
Flexible schedule, including weekends and holidays.

Responsibilities

Prepare, season, and cook menu items according to recipes and standards.
Set up and stock stations with all necessary supplies.
Maintain cleanliness and organization of station and kitchen areas.
Ensure food is prepared with attention to quality, portion control, and presentation.
Follow proper food handling, sanitation, and safety procedures at all times.
Communicate effectively with team members and supervisors to ensure smooth kitchen operations.
Assist with inventory control and reporting shortages or equipment issues.
Report any unusual occurrences and/or request to Supervisor.
Read and abide by all the regulations and rules of conduct stated in the Associate Handbook.