Expo - HRC Waikiki

Responsibilities

• Make sure the orders are being cooked in a timely fashion.
• Ensure all orders for a table are ready at the same time.
• Run food to the table while it's warm and ready.
• Communicate between the service and kitchen staff.
• Ensure the quality, accuracy, and timeliness of all orders.
• Receive and order products.
• Prep recipes and menu products to spec.
• Properly label, date, cover, and refrigerate prepped items.
• Perform opening, closing & side duties.
• Maintain a clean and organized kitchen, line, expo, dish room, and back dock.
• Clean dishes and operate a dishwasher.
• Practice safety and sanitation standards.
• Have a sense of urgency.
• Recycle products.
• Read items printed on order tickets or automated Kitchen Display System.
• Assemble orders, double-checking product quality and specs.
• Knowledge in handling all re-cook, special prep, long ticket, large party/voucher group procedures.
• Communicate professionally with co-workers and Front-of-the-House staff.
• Act as a liaison between the Heart-of-the-House and Front-of-the-House staff.

Requirements

• Performing duties which require bending & reaching.
• Lifting & transporting up to 100-pound containers, dish racks, and trashcans.
• Standing or moving, for up to 8+ hours.
• Ability to turn or twist body parts in a circular motion.
• Maintaining a well-groomed appearance.
• Following all uniform guidelines.
• Practicing all general safety & sanitation standards.
• Recycling products, where possible.
• Remaining calm in a hectic, fast-paced atmosphere.
• Displaying a positive and outwardly friendly attitude toward guests and co-workers.
• Tolerate exposure to heat, cold, chemicals, and loud/noisy environment.

Skills

• Strong leadership and interpersonal skills.
• Consultative skills and ability to work cross-functionally.
• Excellent verbal and written communication skills.
• Strong problem-solving skills.
• Potential and aspiration to serve as a Hard Rock General Manager.