Cook 1, Full-Time

About the role

Timbers Kaua‘i at Hōkūala is seeking a talented Chef or Sous Chef to join our dynamic culinary team. The ideal candidate will be responsible for preparing mise-en-place, liaising with the Sous Chef, ensuring efficient and accurate use of produce and equipment, adhering to food safety regulations, and maintaining a clean and sanitary work environment.

Responsibilities

• Prepare mise-en-place for the section to the standard set by the Sous Chef.
• Liaise with the Sous Chef at all times to produce the standards which have been set.
• Ensure efficient and accurate use of produce and equipment in and around the kitchen.
• Adhere to all company policies/fire and emergency procedures, sanitation, and proper food handling techniques.
• Provide a friendly, courteous and professional service at all times.
• Maintain good working relationships with your colleagues and all departments.
• Wear the correct uniform and maintain a high standard of personal hygiene on duty.
• Attend training sessions and courses as and when required by Timbers.
• Understand the operational setup and principle of Hualani’s Restaurant.
• Maintain a clean and sanitary work environment.
• Ability to cross-train in different stations of the kitchen.
• Responsible to track and maintain station par-levels and inventory; report to the kitchen supervisor, sous chef, or executive chef daily.
• Submit station prep list and ordering requisitions to the kitchen supervisor, sous chef, at the end of each shift.
• Perform daily tasting and quality control of station mis en place and sauces.
• Mentor junior staff; assign duties to staff involved in operation of work area to ensure all kitchen duties are carried out effectively.
• Absorb and assist in training new staff and providing instruction for new staff.
• Absorb and ensure kitchen is clean and sanitary before and after their service period.
• Absorb and assist in tracking inventory and creating ordering requisitions.
• Perform other related duties as assigned by the kitchen supervisor, sous chef, executive chef, or F&B Director.

Qualifications

• Four plus years high volume line cook experience preferred or equivalent combination of education and experience.
• Excellent verbal and written communication skills and problem solving ability.
• Excellent organizational skills.
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Ability to successfully work in a fast-paced environment.
• Ability to maintain composure in a potentially stressful environment.
• Ability to produce recipes within corporate specifications.
• Ability to attend all required company meetings.
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.