Cook III - Part Time (Lanai Bowl)

Assists Chef and Cook with preparation of hot sauces; soups; broths; stews; and braised, sautéed, and roasted meats, fish, and poultry. Prepares cold meats and cooks vegetables. Assists with expediting food orders for the shift to include entire hot line, pantry, and dessert stations. May assist with preparing desserts, pastries, confections, and ice cream. Assists with cutting, trimming, and preparing specific portions of meats, fish, and fowl for various cooking methods. 

Compensation:

$20.00/hour (non-exempt).  This is a Part-time position. 

Reporting Relationship:

Reports to:     Sous Chef

Supervises:    N/A

• Conduct individual and business affairs in highest ethical and legal fashion.
• Establish and contribute to a supportive, creative, enthusiastic, and cooperative working environment for all.
• Build strong communication links with supervisors, peers, and employees.
• Continuously strive for excellence in the workplace, the Company environment, and as a Company representative.
• Comply with all Company policies and standards.
• Conducts business in alignment with the Mission, Vision, and Values of Pūlama Lāna‘i.

• Assists Chef and/or Cook with preparation of hot sauces, soups, stocks, meats, fish, etc.

• Plates all menu items as listed on menus for dining room.

• Expedites food orders for the entire hot line, pantry, and dessert station.

• Butcher individual cuts of meats, fish, and fowl from primal cuts.

• May prepare desserts and pastries as needed.

• Operates all kitchen equipment that available in the Kitchen.

• Lifts raw materials.

• Maintains sanitary work stations and completes post service clean-up of work area.

• Checks on and maintains pars in assigned areas.

• Rotates, covers, and dates all stored food items.

• Participates in maintaining clean and orderly walk-in coolers and freezer, as well as all reach-in coolers and freezers.

• Communicates to Chef and/or Cook any food shortages and equipment failures.

• Plans and prepares daily production lists.

• Performs other duties as assigned.

• Requires 1 to 2 years of prior training and/or experience as a cook in a restaurant.  

• Requires relating to people in a friendly and professional manner.

• Requires working to the established procedures and maintaining reliable work attendance.

• Requires good verbal and written communication skills.

• Requires the ability to follow oral and written instructions.

• Able to think and make effective decisions quickly.

• Ability to create effective working relationships with employees.

• Must be able to maintain a positive attitude and work under pressure.

Required Work Cards/Certifications:

• Current TB Clearance
   

Physical Requirements:

• While performing the duties of this job, the employee is regularly required to sit, talk, and hear. 

• The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. 

• The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. 

• Specific vision abilities required by this job include close vision, distant vision, and color vision. 

• The employee is required to operate objects, tools, or controls.  

• Stands on feet for a consecutive eight (8) hours.

The above information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory, of all duties, responsibilities and qualifications of employees assigned to this job. Management has the right to add to, revise, or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.