Culinary Intern

604 Hospitality Group

Honolulu (HI)

On-site

USD 30,000 - 40,000

Full time

14 days+

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Benefits offered by this job

Paid Time Off

Employee Discounts

Medical/Dental Benefits

Job summary

A local restaurant group in Honolulu seeks a dedicated Line Cook to join its team. Responsibilities include preparing and plating menu items, maintaining food quality standards, and ensuring a clean kitchen environment. Candidates must be enrolled in a Culinary Program and possess strong communication skills in English. This role offers various perks, including paid time off and employee discounts, to support the well-being and development of team members.

Qualifications

Must be at least 18 years old.
Must be enrolled in a Culinary College or Institution Program.
Must have the ability to lift pots, pans, and other items weighing up to 50 pounds frequently.

Responsibilities

Prepare and plate menu items to meet quality standards.
Communicate orders with accuracy to station cooks.
Sanitize prep areas and equipment before and after use.

Skills

Ability to lift 50 pounds

Clear English communication

Commitment to guest satisfaction

Hand coordination and dexterity

Education

Culinary College enrollment

Job description

Company Overview

Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service.

Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaii’s largest locally‑owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii.

The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.

Job Summary

This program is designed for students preparing for initial career development by providing practical experience in culinary operations to assist in fulfilling their graduation requirements. Additionally, this program provides hands‑on experience and training for students to gain valuable life skills and knowledge necessary to reach their culinary career goals.

Prep Cook Summary

As the prep cook, you are responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, preparing side dishes, sauces, dressings and other items for special events and regular dining hours.

Line Cook Summary

As the Line Cook, you will be managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation.

Responsibilities

Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
Knows all menu items offered at the restaurant. Accurately explains specials to front‑of‑the‑house employees. If asked, accurately answer menu items in regard to the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu.
Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.
Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean.
Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.
Follows the receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company.
Completes meals to all persons at each table in the assigned section in no more than 1 hour per table.
Performs side work correctly as specified in the “Side Work Duties” section of both the Prep Cook and Line Cook Training Manuals.
Work with wait staff to ensure that each order has the proper types and amounts of side dishes.
Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of.
Receives and accurately stores all purchase orders.
Follows all end‑of‑shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Prep Cook and Line Cook Training Manuals and outlined by the company.
Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.

Qualifications

Must be at least 18 years old.
Must be enrolled in a Culinary College or Institution Program.
Must be able to read and communicate in English clearly and effectively.
Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
Must demonstrate enthusiasm and commitment to guest satisfaction.
Must have a valid health card or equivalent.
Must be able to perform simple math calculations and understand units and measures.
Must be able to stand and exert well‑paced mobility for the duration of a scheduled shift.
Must have the ability to stand and walk for extended periods of time.
Must have the ability to lift, stoop, and bend.
Must exhibit hand coordination and dexterity for rapid production.

Benefits/Perks for Eligible Employees