Prep Cook/Dishwasher (Temporary)

Liliʻuokalani Trust • Honolulu, HI

1d • Onsite

About The Position

Provides safety and well-being for all youth, families, staff, and visitors, while ensuring the cleanliness and proper operation of the kitchen facilities. The Prep Cook/Dishwasher is responsible for preparing and cooking a variety of food products, including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food items using various equipment and utensils in accordance with the Daily Prep List. This position will collaborate closely with the Lead Cook and Foodservice and Retail Manager, and will also be responsible for washing dishes, sweeping, mopping, and maintaining cleanliness in all areas as needed.

Requirements

• High school diploma or equivalent
• 2-3 years’ experience in restaurant/food service desired
• Knowledge of the industry and relevant health and safety regulations
• Strong attention to detail
• Ability to work in a fast-paced environment
• Exceptional time management skill
• Excellent kitchen administration knowledge and ability to work as part of a team
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• TB clearance
• Valid Driver’s License
• Proficiency in Microsoft Apps (i.e. Word, Excel, Outlook, etc.)

Nice To Haves

• Experience working with at-risk youth and ability to apply positive youth development principles to that work.

Responsibilities

• Complete DOH Food Safety and Sanitation Course successfully.
• Refer to Daily Prep List at the start of each shift for assigned duties.
• Clean and sanitize workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Use the Standard Recipe Card for preparing all products.
• Weigh or measure ingredients.
• Portion according to standard portion sizes and recipe specifications and wrap the food or place it directly on plates for service to guests.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Make special dressings and sauces as condiments for sandwiches.
• Stir and strain soups and sauces.
• Store food in designated containers and storage areas to prevent spoilage.
• Take and record the temperature of food and food storage areas, such as refrigerators and freezers.
• Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items in a timely manner.
• Remove trash and clean kitchen garbage containers.
• Complete opening and closing checklists and assist others in opening and closing the kitchen.
• Attend all scheduled employee meetings and offering suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Assist and support LC Staff as needed.
• Keep records of the quantities of food used for each prep station.
• Load dishes, glasses, and tableware into dishwashing machines.
• Cut, slice, or grind ingredients according to recipe to prepare for cooking.
• Stock cupboards and refrigerators and tend salad bars and buffet meals.
• Add cutlery, napkins, food, and other items to trays on assembly lines.
• Package take-out foods or serve food to customers.
• Sweep and mop kitchen floors.
• Scrape leftovers from dishes into garbage containers.
• Hand wash and sanitize dishes and restocking items.
• Fill in production records accurately.
• Complete physical inventory count.

What This Job Offers

• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 11-50 employees