Culinary Trainee

Job OverviewCompany Background

Established in 2016, 604 Hospitality Group is dedicated to providing an exceptional waterfront dining experience for military families, local patrons, and visitors alike, ensuring quality meals paired with outstanding service.

Our achievements stem from the commitment and loyalty of our team, the Ohana. We take pride in employing nearly 400 individuals, making 604 one of Hawaii's largest locally-owned restaurant groups. Together, we aim to positively influence our community by being recognized as one of the premier workplaces in Hawaii.

The success of 604 Hospitality Group has led to the creation of a family of restaurants, including 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, and 604 Clubhouse. Our establishments promise a delightful experience for everyone, featuring delicious cuisine, live entertainment, stunning views, and exceptional service with Aloha.

Internship Summary

This program is tailored for students seeking initial career development through practical exposure in culinary operations, aiding in fulfilling their academic requirements. Additionally, this internship offers hands-on training and experience for students to acquire essential life skills and knowledge needed to achieve their culinary aspirations.

As a Culinary Trainee at 604, you will engage in both Prep Cook and Line Cook training modules. This paid internship will be aligned with the Internship Training Agreement provided by your educational institution.

Prep Cook Responsibilities:
As a Prep Cook, your duties will include maintaining an ongoing inventory of ingredients to prevent shortages, chopping vegetables, and preparing side dishes, sauces, dressings, and other items for special occasions and regular dining hours.

Line Cook Responsibilities:
As a Line Cook, you will oversee the cooking station by following proper setup procedures, receiving and processing guest orders, preparing and plating menu items to meet our quality standards, and ensuring a clean and organized workstation.

Key Responsibilities

• Adhere to all company policies as outlined in the Employee Handbook and the General Policies and Procedures section of the Line Cook Training Manual.
• Maintain a positive attendance record by arriving for assigned shifts 10 minutes early, managing shift changes responsibly, and adhering to company time-off and illness protocols.
• Comply with all sanitation and safety standards established by the company, achieving a score of 90% or higher on all audits.
• Meet uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Uphold our guest service philosophy by adhering to service standards, maintaining a customer complaint ratio of less than 1 per 100 customers served.
• Familiarize yourself with all menu items and accurately communicate specials to front-of-house staff.
• Determine daily ingredient needs and prepare a prep list with minimal waste.
• Effectively communicate orders to station cooks with complete accuracy.
• Ensure all menu items are prepared according to our quality standards consistently.
• Maintain cleanliness in the kitchen by sanitizing prep areas before and after use.
• Notify the expediter/server when orders are ready for delivery promptly.
• Monitor inventory levels of side dish ingredients and report to the Chef or Sous Chef regularly.
• Follow receiving and storage processes accurately as outlined in the training manuals.
• Complete meals for all guests at each table in a timely manner.
• Perform side work as specified in the training manuals.
• Collaborate with wait staff to ensure proper side dish preparation for each order.
• Prepare ingredients for main, side, and dessert dishes, accommodating special requests.
• Receive and accurately store all purchase orders.
• Follow end-of-shift checkout procedures with precision as outlined in the training manuals.
• Foster a positive team environment by assisting colleagues with their duties when needed.

Qualifications

• Must be at least 18 years old.
• Must be enrolled in a Culinary College or Institution Program.
• Must be able to read and communicate effectively in English.
• Must be capable of lifting items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must possess a valid health card or equivalent.
• Must be able to perform basic math calculations and understand measurements.
• Must be able to stand and maintain mobility throughout the duration of a scheduled shift.
• Must have the ability to stand and walk for extended periods.
• Must be able to lift, stoop, and bend as required.
• Must exhibit hand coordination and dexterity for efficient production.

Benefits for Eligible Employees

• Paid Time Off
• Bereavement Leave
• Emergency Days
• Referral Program
• Employee Discounts
• Skechers Direct Program
• Management Bonus Program
• Medical/Dental Benefits
• Group Life Insurance
• Universal Life Insurance
• Short-Term Disability

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