Line Cook

Moku Kitchen; Honolulu (HI); On-site; USD 34,000 - 54,000; Full time

Job summary

Moku Kitchen in Honolulu, HI is seeking a Line Cook to support daily kitchen operations. You will read recipes and tickets, cut and measure ingredients, and prepare meats, vegetables, batters, sauces, and dressings according to standardized standards.

You will also bake or cook items per guest orders, keep your station clean and organized, and ensure safety and sanitation throughout service while communicating needs to the team and supervisors.

Qualifications

• Able to work in a fast-paced, high-energy kitchen with varying personalities.
• Able to stand, walk, and handle basic lifting repeatedly during shifts.
• Must follow recipes, plating cards, and station checklists with accuracy.

Responsibilities

• Read and understand recipes and POS tickets.
• Cut foods as specified by standardized recipes.
• Weigh, measure and prepare foods per recipe.
• Prepare meats, vegetables, batters, sauces, dressings per station checklists.
• Bake or cook items according to guest orders and recipes.
• Clean and sanitize throughout shift as per daily checklist.
• Maintain a clean, organized, and safe work area during service.
• Prepare and present menu items per plated recipes.
• Set up station according to checklist and Chef direction.
• Communicate information to next meal period's Line Cooks.
• Report shortages to supervisors and follow attendance policies.

Skills

Fast-paced work

Multitasking

Team communication

Food preparation

Safety compliance

Job description

Major responsibilities

• Read and understand recipes and POS generated tickets.
• Cut foods as specified by standardized recipes.
• Weigh, measure and prepare foods according to recipe specification.
• Prepare meats, vegetables, batters, sauces, and dressings according to station checklists.
• Bake or cook certain food items according to guest order and recipe.
• Clean and sanitize all parts of the assigned station throughout each shift as required and specified in the daily checklist.
• 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.
• Communicate pertinent and required information to the next meal period's Line Cooks.
• Communicate food and equipment shortages to supervisors.
• 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.

Requirements

• Must be able to work in a fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and can become high-pressure.
• Must be able to do the following constantly: stand, walk, use hands/fingers, reach outward, and push/pull 10-25 lbs.
• Must be able to do the following frequently: reach above shoulder, bend, and lift/carry 26-50 lbs.
• Must be able to do the following occasionally: climb and squat or kneel.
• Must have the ability wear personal protective equipment (non slip shoes, back belt if lifting over 25 lbs, safety glove when using knife).