Lead Cook

times-supermarkets; Kailua (HI); On-site; USD 23,582 - 33,587; Full time

Benefits offered by this job

Flexible Hours

Employee Discount

10 Paid Holidays

Medical/Vision/Dental Package

Free Life Insurance

Vacation and Sick Leave

Matching 401K

Management Bonuses

Job summary

times-supermarkets in Kailua, Hawaii is seeking a Lead Cook responsible for all aspects of food preparation, enforcing sanitation procedures, and training staff in absence of managers. The role requires excellent customer service skills and experience in cooking, demanding that candidates are detail-oriented and able to work independently.

The position offers a starting pay of $20.75/hr along with various benefits, including flexible hours and employee discounts. Applicants must have a high school diploma or equivalent and significant experience in cooking.

Qualifications

• High school diploma or equivalent required.
• Three years external experience as a Cook or two years internal experience.
• Excellent communication and customer service skills.

Responsibilities

• Assist customers with their orders.
• Responsible for all aspects of food preparation.
• Enforce sanitation procedures and manage product organization.

Skills

Excellent customer service skills

Communication skills

Attention to detail

Education

High school diploma or equivalent

Three years external experience as a Cook

One year supervisory experience preferred

Job description

Job Title: Lead Cook

Department: Food Service

Direct Supervisor: Kitchen Manager or Chef

FLSA Status: Non‑Exempt

Starting rate of pay: $20.75/hr

Company Benefits:

• Flexible Hours
• Employee Discount
• 10 Paid Holidays (including 2 days for your birthday)
• Medical/Vision/Dental Package
• Free Life Insurance
• Vacation and Sick Leave
• Voluntary Insurance Plans (Life, Disability, Cancer, Accidental)
• Long Term Disability
• Matching 401K
• Management Bonuses
• *For qualifying positions

Job Summary: LEAD COOK is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations in absence of both managers. Throughout a shift, a LEAD COOK will perform the duties of a Cook and/or Prep Cook when needed.

Essential Job Duties:

• Assist customers with their orders
• Responsible for all aspects of food preparation (prep work and cooking) including but not limited to:
• Grilling items for plate lunches
• Cooking chicken and other hot items
• Scratch baking (determined by store)
• Cooking all items for bentos
• Making sandwiches/salads
• Making all other hot and cold foods
• Enforce sanitation procedures and product organization/rotation
• Training new Cooks and Prep Cooks in all operational tasks
• Administrative duties, including but not limited to:
• Transfers
• Inventories
• Routine ordering
• Oversee back‑of‑the‑house operations in the absence of both managers
• Oversee front‑of‑the‑house operations in the absence of both managers and a Lead Server
• Quality control/maintaining recipe standards
• Answer department phone
• Understand and abide by all company policies and procedures

Other Job Duties:

• Transportation of grilled foods
• Pack, rotate, and label all prepared foods
• Bakery merchandising
• Cutting prepared meats for line service
• All aspects of set up/break down for service line
• Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
• Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
• Restock soaps, sanitizers, and other associated chemicals
• Make store announcements regarding kitchen specials
• Perform demonstrations when necessary (sample out new items)
• Any tasks as deemed necessary by management

Physical Requirements:

• 18 years of age or older (operates heavy machinery)
• Must be able to safely lift 40‑50 lbs unassisted
• Stand for extended periods of time (4‑10 hours)

Mental Requirements:

• Detail‑oriented
• Organized
• Able to work independently and as a team member
• Able to multi‑task
• Resourceful

Work Hours:

• As determined by employee handbook
• May require working early mornings, evenings, weekends and holidays
• Occasional longer shifts (10 hours)

Working Conditions:

• Fast‑paced environment
• Serving area: Cool to room temperature
• Extremely hot and/or cold temperatures: Warehouse/kitchen (100+°F); Chill (35°F)/freezer (−10°F)

Equipment: (As deemed necessary depending on store and specific duties)

Potential Hazards:

• Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc.
• Working with chemicals for sanitation
• Working with knives and slicing machinery

Qualifications:

• Education/Training/Experience:
  • High school diploma or equivalent
  • Three years external experience as a Cook or two years internal experience as a Cook
  • One year supervisory experience preferred
• Communication:
  • Excellent customer service skills
  • Ability to effectively communicate with others
  • Good phone etiquette
  • Possess acceptable written and verbal communication skills in English
• Other:
  • Accurately and efficiently complete work in a timely manner
  • Able to multi‑task
  • Highly organized
  • Attention to detail
  • Able to effectively prioritize work
  • Able to meet deadlines in a short period of time
  • Able to quickly pick up and follow through with various projects
  • Troubleshooting/problem‑solving ability

Compensation: Starting rate (as deemed by current pay schedule) or commensurate with experience.