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Job Description
About Company
Restaurant 604, founded in 2016, is a prominent restaurant operator in Hawaii, offering a premier waterfront dining experience. Its success is attributed to its dedicated team, known as the “Ohana,” comprising nearly 400 team members, making it one of Hawaii’s largest locally-owned restaurant operators. The company is committed to impacting its community by striving to be one of the best workplaces in Hawaii.
The success of the original Restaurant 604 led to the expansion of the “604 family of restaurants,” which includes:
• 604 Express
• The Beach House by 604
• Mangiamo by 604
• 60fore Bar & Grill
• 604 Ale House
• 604 Clubhouse
These establishments are known for providing an enjoyable experience with great food, live music, breathtaking views, and exceptional service delivered with Aloha.
Job Description: 604 Culinary Intern
This program is specifically designed for students who are preparing for initial career development in the culinary field. It aims to provide practical, hands-on experience and training in culinary operations, assisting students in fulfilling their graduation requirements while gaining valuable life skills and knowledge essential for their culinary career goals.
As a 604 Culinary Intern, you will be required to complete comprehensive training agendas for both the Prep Cook and Line Cook roles. This is a paid internship and requires an Internship Training Agreement from the student’s college or institution.
Prep Cook Summary:
The Prep Cook is responsible for maintaining an ongoing inventory of ingredients to prevent shortages. Key tasks include cutting vegetables and preparing various items such as side dishes, sauces, dressings, and other components for both special events and regular dining hours.
Line Cook Summary:
The Line Cook manages a specific cooking station. This involves proper station setup procedures, accurately receiving and communicating guest orders, preparing and plating menu items to meet company quality standards, and consistently maintaining a clean and organized workstation.
Key Responsibilities:
• Adhere strictly to all company policies outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
• Maintain excellent attendance by reporting to work 10 minutes prior to scheduled shifts, limiting shift changes/replacements to no more than 5% of scheduled shifts, following company time-off and illness procedures, and maintaining a 0% No Call/No Show record.
• Comply with all company sanitation and safety standards, aiming for a score of 90% or higher on all related audits.
• Meet all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Uphold the company’s guest service philosophy by adhering to standards, maintaining a customer complaint ratio of less than 1 per 100 customers served.
• Possess comprehensive knowledge of all menu items, accurately explaining specials to front-of-house employees, and confidently answering questions regarding preparation methods, ingredients, portion sizes, side items, and substitutions.
• Determine daily par levels, accurately prepare and communicate the prep list, striving for no more than 2% waste on unused product.
• Communicate orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
• Prepare and verify that all menu items meet company quality standards 100% of the time.
• Maintain kitchen cleanliness by sanitizing prep areas before and after use, and ensuring all knives and critical equipment are clean.
• Communicate with the expediter/server when orders are ready for delivery within 1 minute of plating.
• Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals.
• Follow receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and company guidelines.
• Complete meals for all persons at each table in the assigned section within no more than 1 hour per table.
• Execute side work correctly as specified in the “Side Work Duties” section of both the Prep Cook and Line Cook Training Manuals.
• Collaborate with wait staff to ensure each order has the proper types and amounts of side dishes.
• Prepare ingredients for main, side, and dessert dishes, ensuring all special requests are handled.
• Accurately receive and store all purchase orders.
• Follow all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Prep Cook and Line Cook Training Manuals and company guidelines.
• Foster a positive team environment by assisting other team members with their station duties and side work when needed and available.
Qualifications:
• Must be at least 18 years old.
• Must be currently enrolled in a Culinary College or Institution Program.
• Ability to read and communicate clearly and effectively in English.
• Ability to frequently lift pots, pans, products, and other items weighing up to 50 pounds.
• Demonstrated enthusiasm and commitment to guest satisfaction.
• Possession of a valid health card or equivalent.
• Ability to perform simple math calculations and understand units and measures.
• Ability to stand and exert well-paced mobility for the duration of a scheduled shift.
• Ability to stand and walk for extended periods of time.
• Ability to lift, stoop, and bend.
• Exhibit hand coordination and dexterity for rapid production.
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