Prep Cook

604 Hospitality Group

Waianae (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

Management Bonus Program

Job summary

A leading restaurant group in Hawaii is seeking a prep cook responsible for inventory management, food preparation, and maintaining kitchen standards. The ideal candidate must be able to work flexible hours, lift up to 50 pounds, and communicate effectively. This role offers a chance to be part of a dynamic team providing exceptional dining experiences.

Qualifications

Preferred 18 years of age or older.
Must be able to work weekends, holidays, and evenings.
Must have the ability to lift pots, pans, and other items frequently.

Responsibilities

Maintain a positive attendance record.
Follow sanitation and safety standards.
Prepare and verify that all menu items meet quality standards.

Skills

Ability to lift up to 50 pounds

Effective communication in English

Team collaboration

Ability to stand for extended periods

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 300 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, 604 Clubhouse, and 604loha Frill. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.

Job 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.

Responsibilities

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.
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.
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.
Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.
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”.
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

Preferred 18 years of age or older.
Must be able to work weekends, holidays, and evenings.
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 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 and dexterity for rapid productions.

Benefits/Perks for Eligible Employees