Lead Line Cook – Limelight Hawaii

Critical Information

Position Overview: Limelight Hawaii is seeking a skilled Lead Line Cook to join their culinary team. This role involves preparing and executing menu items, providing leadership, and ensuring smooth kitchen operations.

Key Responsibilities

• Culinary Execution:
  • Prepare, cook, and plate dishes for various services including à la carte dinner, cocktail and lounge offerings, breakfast, lunch, and dinner banquets, and daily lunch service.
  • Ensure food presentation and portioning meet culinary standards.
  • Follow recipes, prep lists, and production schedules with precision.
  • Maintain quality control and taste consistency across all menu items.
• Leadership & Supervision:
  • Act as shift leader on the line, ensuring kitchen stations run smoothly.
  • Assist with training and mentoring line cooks, prep cooks, and stewards.
  • Communicate clearly with chefs, FOH managers, and service staff to coordinate timing.
  • Monitor workflow and delegate tasks during peak service.
  • Provide input on daily specials, menu changes, and banquet production plans.
• Kitchen Operations:
  • Ensure all stations are properly stocked, organized, and cleaned before, during, and after service.
  • Assist with ordering, inventory rotation, and product checks.
  • Uphold health, safety, and sanitation standards in compliance with DOH and company policies.
  • Support special events, tastings, and high-profile functions as needed.

Qualifications

• 3+ years of experience as a line cook in a restaurant, hotel, or banquet environment; prior lead/supervisory experience preferred.
• Strong knowledge of cooking techniques, kitchen equipment, and food safety.
• Prior proven ability to work efficiently in a high-volume, fast-paced environment.
• Strong communication, organizational, and leadership skills.
• Culinary school training or certification is a plus but not required.
• Able to lift 30 lbs., stand for extended periods, and work in hot, fast-moving conditions.
• Flexible availability, including mornings, evenings, weekends, and holidays.

Core Competencies

• Leadership: Guides and supports the line team to deliver consistent quality.
• Culinary Expertise: Executes dishes with precision, creativity, and consistency.
• Teamwork: Collaborates effectively with both back-of-house and front-of-house teams.
• Efficiency: Maintains speed and accuracy under high-pressure service.
• Adaptability: Transitions seamlessly between à la carte dining and large-scale banquets.

Opportunities

This position offers opportunities for advancement into sous chef and culinary leadership roles while contributing to a dynamic program that blends local flavors with world-class dining and entertainment experiences.