Lead Line Cook

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 Grill. 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 a lead, you are responsible for day to day line/prep operations as the lead cook’s first line supervisor. You have all the same essential duties as a line/prep cook but on a supervisory level. A lead cook is responsible for the cooking, executing, prepping, and plate up of all menu items. The lead cook will be held accountable for proper opening and closing procedures as mandated by the Chef to ensure that the establishment is up to health code, 604 food quality and safety standards. Line Leads are subject to limited product ordering operations and weekly inventory as introductory management training.

Responsibilities

• Able to perform all duties in the kitchen.
•  Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees if required. If asked, accurately answer menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu.
•  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 products.
•  Clearly communicates orders/needs to station cooks (line, prep, dish.) with 100% accuracy and based on ticket time standards.
•  Prepares and verifies that all menu items are prepared according to our company's quality standards 100% of the time.
•  Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
• Trains new hires in kitchen operations of the restaurant and standard operating procedures including safety and sanitation expectations.
•  Receive and or delegate to put away deliveries systematically.
•  Assigns daily side work and running side work for kitchen staff to ensure the restaurant runs efficiently.
•  Kitchen time management based on posted schedule and business needs.
•  Oversee cleanliness of staff, kitchen and restaurant’s perimeter area and quickly correct and report any health hazards and code violations.
•  Responsible for utilizing lead checklists and checking out BOH staff at the end of the shifts. The lead’s initials are required on each BOH staff’s checklists before they turn it into a manager.
• Check all food and non-food storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies. Communicate with Chef on any product shortfalls for ordering.
•  Assist in seeking to provide staff coverage in case of employee absence and adjust staffing as necessary to meet business demands.
• Assist with HR duties such as conducting candidate interviews and recommending corrective action plans for employees.
• Communicate with Chefs regarding scheduled events and any kitchen operational updates or concerns.
•  Key holding responsibilities including opening and/or closing the restaurant, securing offices, storage rooms, and building.
•  Resolve customer complaints promptly and according to company guidelines.
•  Ensure that staff report to work as scheduled while working with Managers in documenting any late or absent employees.
•  Provide feedback to assign BOH staff on their performance.
• Attend designated meetings.
•  All other duties as assigned.

Qualifications

•  Must be at least 18 years of age 
•  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 demonstrate enthusiasm and commitment to guest satisfaction.
•  Must have a valid health card or equivalent.
•  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.
•  Must have the ability to lift, stoop, and bend.
•  Must be flexible on his/her work availability.
•  Must exhibit hand coordination and dexterity for rapid productions.
•  Must exhibit hand coordination and dexterity for rapid productions.
•  Must be comfortable handling a knife.
•  Must be able to efficiently multitask under time constraints.

Benefits/Perks 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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