Cook III/Line Cook (Part-time) - Olomana Golf Club

Pacific Links International, LLC; Waimanalo (HI); On-site; USD 27,552 - 34,440; Part time

Benefits offered by this job

Company-provided medical insurance

401(k) plan

Employee golfing privileges

Job summary

Pacific Links International, LLC is seeking a part-time Cook III for Olomana Golf Club in Waimanalo, Hawaii. This role involves preparing food, maintaining cleanliness, and ensuring high-quality food standards.

Ideal candidates will have at least three years of relevant experience and basic culinary training. Employees enjoy benefits such as medical insurance and a 401(k) plan.

Qualifications

• Minimum of three years of experience in a kitchen.
• Ability to maintain a professional appearance.
• Follow verbal and written directions.

Responsibilities

• Prepare food according to recipes and standards.
• Maintain cleanliness of workstations and equipment.
• Ensure food safety and quality.

Skills

Culinary techniques

Knife handling skills

Kitchen equipment operation

Communication

Team collaboration

Education

Training as a cook or equivalent work experience

Tools

Convection ovens

Gas ranges

Deep fryers

Grills

Job description

Cook III/Line Cook (Part-time) – Olomana Golf Club

Olomana Golf Club is a part of the Pacific Links International family of golf courses. Pacific Links International provides golfers with a premium experience through an innovative membership structure that offers access to the finest collection of high-quality member and affiliated golf clubs in the world. Olomana Golf Club is located in Waimanalo, Hawaii and is hiring a part-time Cook III.

Part‑time employees at Pacific Links enjoy benefits such as company‑provided medical insurance (for those who qualify), a 401(k) plan and employee golfing privileges.

Organization and Purpose

The Cook III reports to the Chef de Cuisine and Lead Cook. The role involves preparing line items according to par sheets or instructions from the Chef and handling all recipes for assigned station(s).

Scope and Impact

The Cook III ensures food quality, preparation, and presentation for at least one work station.

Essential Functions

• Food Preparation
  • Set up, maintain, break down, and clean all work stations.
  • Prepare soups, sauces, and daily specials according to prep lists; check par levels of all work stations.
  • Prepare food in accordance with established cooking methods, garnishing, and portion‑sizing as prescribed by standard recipes.
  • Serve items in accordance with established portion and presentation standards.
• Kitchen Cleanliness and Quality Standards
  • Maintain a neat and professional appearance and observe personal cleanliness rules at all times.
  • Ensure that assigned work stations and equipment are clean and sanitary.
  • Adhere to all federal and state health and safety regulations.
  • Notify the Chef of expected food shortages and equipment malfunctions.
  • Check refrigeration for spoiled foods and log all food waste.
  • Covers, dates, and properly stores all leftover products that are reusable.
  • Maintain security of kitchen, including equipment and food and supply inventories.
  • Assist in food deliveries, storage, and issuing of foods.

Marginal Functions

• Assist with banquet food preparation, set up, and clean up as assigned.
• Complete other projects and tasks requested by the Cook I, Lead Cook, Chef de Cuisine, Restaurant Manager, Executive Chef, or corporate organization.

Job Requirements

Education / Experience

• Training as a cook or equivalent work experience of at least three years.
• Working knowledge of basic culinary techniques (fry, steam, sauté, broil, deep fry, bake, etc.) and basic knife handling skills (small dice, julienne, fine brunoise, allumette, etc.).
• Ability to use various kitchen equipment such as convection ovens, gas ranges, salamanders, broilers, deep fryers, flat tops, grills, slicers, and rice cookers.

Interpersonal Skills

• Follow verbal and written directions.
• Work calmly and effectively under pressure.
• Self‑starter, self‑motivated, adaptable with minimal direction in a high‑pressure environment.
• Solid organizational and collaborative skills for a team environment.
• Desire to learn and participate in ongoing improvements and enhancements of the restaurant.

Language Skills

• Communicate effectively verbally with co‑workers and managers.
• Read and understand basic cooking directions and equipment manuals.

Physical Demands / Work Environment

• Work in an indoor setting with exposure to heat, moisture, and cold.
• Adjust focus for close vision, distance vision, color vision, peripheral vision, and depth perception.
• Work in a standing position for long periods of time (at least 8 hours).
• Use manual dexterity and gross motor skills, with frequent bi‑manual and fine motor skills.
• Lift up to 50 lbs. several times each day.
• Bend, stretch, and pull as directed by job requirements.
• Vary schedule to include evenings, holidays, and extended hours as business dictates.
• Focus on multiple tasks simultaneously in a high‑paced, high‑energy environment.

This job posting does not imply that these are the only duties to be performed by the employee. The employee will comply with any other job‑related instructions and perform any other job‑related duties requested by their supervisor.

Pacific Links Hawaii is a drug‑free workplace and an Equal Opportunity Employer.