What are the responsibilities and job description for the Cook position at The LineUp at Wai Kai?
POSITION TITLE: Cook
DEPARTMENT: Food & Beverage
REPORTS TO: Chef & Sous Chef
POSITION TYPE: Part-Time, Non-Exempt (Hourly)
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JOB SUMMARY:
The Cook is a key member of the Food & Beverage team, primarily stationed at The Lookout Food & Drink but responsible for food preparation across the entire property. This includes the main restaurant, Wave Bar, Foam Coffee & Bar, and catering/food preparation for groups, events, and special occasions. The Cook ensures high-quality food production, maintains kitchen organization, and follows all safety and sanitation protocols while working across various kitchen stations.
RESPONSIBILITIES:
- Prepare and execute all menu items with consistency and accuracy.
- Maintain 100% quality in food production at all times.
- Ensure proper timing and coordination of food preparation to meet guest and operational expectations.
- Follow proper food rotation procedures, including labeling and dating items to maintain freshness.
- Break down and properly store all workstation items at the end of each shift.
- Maintain a clean, organized, and sanitary work environment.
- Minimize food waste and utilize ingredients efficiently.
- Adhere to sanitation procedures, ensuring proper setup and execution.
- Keep refrigeration and storage areas clean and organized.
- Assist in controlling food costs through proper portioning and preparation.
- Comply with all safety and sanitation regulations.
- Maintain a professional and positive attitude in the kitchen.
- Communicate effectively with staff and management.
- Assist with daily product purchasing and receiving.
- Read and understand contracts/Event Orders to ensure proper execution of menu items and timing.
- Organize and rotate inventory efficiently.
- Adapt to different kitchen stations as needed based on business demands.
- Work in a clean, organized manner, setting a positive example for fellow kitchen staff.
- Perform other duties as assigned.
REQUIRED SKILLS/ABILITIES/CERTIFICATIONS:
- Knowledge of food safety and sanitation practices; ServSafe certification required or must be obtained upon hire.
- Experience with kitchen equipment and maintenance procedures.
- Strong knife handling and food preparation skills.
EDUCATION AND EXPERIENCE:
- Culinary school education preferred.
- Minimum two years of experience with various cooking techniques preferred.
- Experience working in a fast-paced restaurant or similar environment preferred.
PHYSICAL REQUIREMENTS:
- Ability to work flexible hours, including evenings, weekends, and holidays as needed.
- Must be able to lift up to 50 pounds occasionally.
