Prep Cook- TLP

Joining King’s Hawaiian makes you part of our `ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Our `ohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers. Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you’re excited to rise with our team, come and join our `ohana!

Reporting to the Restaurant Manager ‐ The Local Place, the Prep Cook position is responsible for prepping all dishes on the menu according to specifications, ensuring food is handled and prepared safely, and maintaining the cleanliness and sanitation of all areas where food is prepared. The Preparations staff member is committed and empowered to create an Aloha Experience by working well with the team and building positive relationships with our guests and the Ohana. Consistent behaviors include being respectful and modest, giving without expecting anything in return, anticipating the needs of others and ensuring their needs are met, graciousness and the ability to make guests feel at home, and taking advantage of opportunities for continuous learning and new knowledge acquisition.

Job Responsibilities:

Prepping Operations – 80%

• Prepare all proteins, vegetables, and sauces on menu from recipe cards.
• Preps items needed for front line and catering including using vegetable chopper and robot coupe daily.
• Follows all prep lists and keeps documentation according to procedures.
• Loads and unloads goods in the oven and steamer, often carrying hot pans.
• Labels and dates all prepared products to be stored.
• Prioritizes and maintains incoming products and stores in the proper locations.
• Completes side work in a timely manner.

Sanitation and Maintenance – 15%

• Keeps food areas organized and ready for daily business and rush times.
• Keeps guest and employee areas clean, safe, and stocked for daily business.
• Ensures procedures in food areas are sanitized according to Department of Health standards.
• Prepares and maintains sanitation bucket for each station.
• Follows schedule to keep prep area, equipment, and all stations clean.
• Maintains and cleans all equipment, oven areas, tools, and prep equipment and keeps clean at all times.
• Keeps work area clean and orderly by sweeping and mopping floors, wiping down equipment, and other sanitation jobs assigned.
• Keeps all reach‐ins, coolers, walls, floors, shelves, drains, and mats clean.
• Inform management of necessary improvements in physical condition of building, repairs, and maintenance.

Coordination and Communication – 5%

• Assists team in other areas as assigned, which may include dishwashing duties.
• Participate in training of new employees or employees who change job classifications.
• Health and Safety – Employees are responsible for following and promoting these activities at all times:
• Follow all sanitation guidelines as prescribed by the health department.
• Cooperates on all matters pertaining to safety and health in the work area and positively promotes safety in operations.
• Understands and follows all general and specific safe job procedures that apply to this job including using knives safely,
• wearing slip resistant shoes, utilizing proper lifting techniques, and not taking shortcuts.
• Maintains the safe and accurate use of all equipment.
• Plans and carries out job assignments without creating hazards to oneself and other employees.
• Reports on all unsafe conditions or equipment immediately.
• Immediately reports all accidents to the Supervisor/Manager and acquires first aid for all injuries.

Additional Responsibilities

• Prepare and cook menu items according to recipes and quality standards.
• Maintain food quality, portion control, and presentation.
• Follow food safety and sanitation procedures.
• Work efficiently during busy service periods.
• Keep station clean, organized, stocked, and ready for service.
• Cook orders accurately and efficiently, especially during busy periods.
• Communicate and work effectively with the kitchen team.
• Properly label, date, store, and rotate food using FIFO.
• Assist with prep, stocking, cleaning, opening, and closing duties.
• Follow all company policies and procedures.

Skills/Experience:

• Speaks and understands basic English.
• Knowledgeable to work all equipment and stations, both front line and prep areas.
• Able to report to work physically and mentally ready to do the job. We insist on a substance‐free work environment.
• Able to be present at work for assigned schedule including nights weekends, holidays and extended hours when required.
• Able to prioritize multiple tasks and work well in an environment with time constraints.

Compensation: $17.50 per hour

King’s Hawaiian is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for our ohana.

Read Full Description