PIZZA LINE COOK

HANDCRAFTED RESTAURANTS GROUP•Honolulu, HI

6d•Onsite

About The Position

Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Prepare and cook food items for the line station assigned.

Requirements

Six months Prep Cook experience within an HCR Restaurant or minimum 1 year external Line Cook experience.
Must take and pass all training tests 90% and higher.
Knife set not required at hire, but should be acquired by the employee withing 30 days of hire.
Customer Oriented - Ability to take care of the customers needs while following company procedures.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Safety - Ability to work safely by following all safety policies and procedures.
Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met.
Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated tickets.
Detail Oriented - Ability to pay attention to the minute details of a project or task.
Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.
Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task.
Neat & Well Groomed - Neat & Well Groomed

Responsibilities

Read and understand recipes and POS generated tickets.
Cut foods as specified by recipe.
Weigh, measure, and prepare foods according to recipe specifications using station checklists. Ensuring that any allergies are taken into consideration and food is modified to ensure safe consumption by guests with applicable allergies.
Prepare meats, vegetables, batters, sauces, and dressings according to recipes for use at station.
Bake or cook certain food items according to guest order and recipes.
Clean and sanitize all parts of the assigned station throughout each shift as required and specified in the daily checklist.
Assist others as needed.
Restock or breakdown assigned station before next meal period depending on shift.
Communicate pertinent and required information to next meal period's line cooks.
Communicate food and equipment shortages to Kitchen Supervisor, Sous Chef, or Chef.
Maintain a clean, organized, and safe work area throughout the demands of the service period.
Prepare and present specific menu items according to standardized plating cards and recipes.
Set up station according to daily checklist, par sheet, and the Chef's direction.
Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.