Line Cook (Part-Time)

Oahu country Club•Honolulu, HI

4d•$23 - $29•Onsite

About The Position

We are currently looking for a Line Cook to join our team. This position will be responsible for one area of the kitchen including the preparation and cooking of food, the timeliness of food delivery, food quality, cleanliness, and organization of the workstation. Adhere to sanitation practices. Perform basic knife skills (i.e. slice, dice, julienne) and other duties as assigned. Cooks must be available on Days, Nights, Weekends & Holidays. Local candidates strongly preferred, candidates must be available for an in-person interview. We are a non-tipping club.

Requirements

High school or equivalent education required.
Minimum of 3 to 4 years of cooking experience in regional cooking, breakfast, lunch and dinner.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Able to handle long hours of operation, especially during holidays and busiest time of service.
Strong communicator, a good listener and able to make decisive decisions.
Strong verbal and written communication and member/customer service skills.
A willingness to be a “hands on” team player.
Thorough knowledge of food products, standard recipes and proper preparation.
Highschool or equivalent education required.
Minimum of 6 month of cooking experience in regional cooking, breakfast, lunch, and dinner.
Ability to obtain and/or maintain any government required licenses, certificates, or permits.
TB clearance required.

Nice To Haves

Local candidates strongly preferred
Candidates must be available for an in-person interview.

Responsibilities

Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Assist in preparing and cooking foods under supervision.
Responsible for preparing and planning from breakfast, lunch and dinner items in a timely manner.
Maintain established quality standards.
Must have his/her own knives and special equipment required to perform assigned duties.
Promote teamwork and morale.
Knowledge of product uses and availability.
Dedication to excellence with continued development of our Clubs reputation as well as your personal development.
Review and implement Banquet Event Order.
Prepare, serve and breakdown Banquet and Dining Room functions.
Set up station with predetermined mise en place required to service all banquet functions or any station assigned.
Breakdown workstation, including but not limited to workstation and cooler.
Ensure cleanliness of workstation and equipment at the close of shift.
Performs other duties as assigned by supervisor and practice sanitation and safety on a daily basis to ensure the total member satisfaction.
Proper and complete set up of workstation
No shortages; inform Sous Chef/Executive of any food / beverage items neededfor next day operation.
No excess and waste
Proper production of items
Proper use of all equipment
Organization of all storage areas
Inspect inventory
Use or return any overages
Note and discard all spoilage; inform Sous Chef/Executive Chef