Lead Line Cook｜Major restaurant group company

A Hawaiian American restaurant adjacent to a hotel of a large restaurant group company located in the Honolulu, Hawaii area is seeking a Lead Line Cook.

<About the Company>
The company is a global hospitality company. Founded in 1993 and headquartered in Tokyo, Japan, the company has developed and operates 25 properties worldwide.

<Job Summary>

(1) Improve the taste, presentation, and cooking efficiency of food, whether for breakfast, lunch, or dinner
(2) Demonstrate strong leadership and teamwork in the kitchen and front of house
(3) Improve guest satisfaction under the direction of the management team

To ensure that the restaurant is highly regarded by local guests as well as tourists, food must be prepared quickly and to a high quality using a variety of equipment and utensils. It must also keep the cooking environment clean and safe and be flexible enough to accommodate different culinary tasks for all staff members. The Lead Line Cook receives direction and guidance from the Culinary Management Team, which includes the F&B Director. During operations, the Lead Line Cook is also expected to follow directions and work with restaurant supervisors and managers.

<Job Description>

– Must be able to prepare, cook, serve and finish food at all stations according to recipes.
– Must be able to support all kitchen line stations of Line Cook I, Line Cook II, and Line Cook III, support dishwashing stations as needed, and prepare required ingredients for assigned stations on a daily basis.
– Demonstrate advanced culinary skills in a 4-star fine dining restaurant.
– To properly and efficiently prepare and serve all food items, including high quality, taste, and presentation, in accordance with the Chef’s instructions and in accordance with the recipes and standards of the To properly and efficiently prepare and serve all food items, including high quality, taste, and presentation, within the specified time frame.
– To identify all necessary ingredients immediately upon arrival at work and prepare them for the smooth operation of the day and the following day.
– Verify the quality of ingredients and ensure that food from all line stations is prepared, plated, and finished according to recipes and standards.
– To check for proper temperature of food during cooking, cooling, holding, and serving and adjust temperature regulators to regulate temperature.
– Taste, smell, and pierce food during cooking with utensils to verify that it is properly cooked according to specifications.
– To master the food at all stations to perfection and strive to keep all necessary utensils clean and ready at all times, from preparing sauces to cooking and serving food according to standards.
– Report to management any supplies that need to be replenished.
– Report to management any foreseeable supply shortages before food runs out.
– Rotate products according to the “first in, first out” principle and control expiration dates.
– Stock/restock and supply storage areas as needed to meet business needs.
– To control losses to minimize and maintain expected food costs.
– To communicate guest requests to appropriate culinary personnel in a prompt and professional manner.
– Clean and organize work stations and surrounding areas to maintain a sanitary and safe environment.
– To look ahead to the success of future shifts, taking into consideration that staff will be working later in the day.
– Follow company and kitchen safety rules, policies, and procedures.
– Strictly follow Health Department and food handling guidelines.

<Requirements>
– Cold Line (Prep Cook): Minimum 1 year prep cook experience or combination of education and work experience.
– Hot/Sauterline (Line Cook): Minimum 1 year experience as a line cook or a combination of education and work experience.
– 4 or 5 star background, with the ability to understand and implement such standards (preferred).
– Experience in a multi-unit operation from fine dining to casual (preferred).
– Valid Hawaii State Food Handler Card.
– Must be able to work nights, weekends, and some holidays.
– Must be able to speak, read and understand basic cooking instructions in English.
– Understanding and knowledge of safety, sanitation, and food handling procedures. – Knowledge of kitchen operations and production.

<Preferred Skills>
– Strong guest service orientation.
– Excellent communication skills (able to interact verbally with management and team members).
– Excellent knife skills and ability to operate basic kitchen equipment.
– Ability to work in a team environment.
– Ability to accept constructive criticism and work calmly and effectively under pressure.
– Guest service orientation and commitment to quality service.
– Self-motivated and organized with problem-solving skills.

<Qualifications for visa support quota>
*This is a J visa-acceptable position.