Company Overview
Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service.
Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 300 team members, making 604 one of Hawaii’s largest locally owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii.
The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, 604 Clubhouse, and 604LOHA Grill. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.
SUMMARY OF FUNCTIONS As the Production Prep Cook, you are responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, and preparing side dishes, sauces, dressings, and other items for special events, regular dining hours, fulfilling catering orders, and as needed by 604 locations for transport. Production Prep Cooks will report directly to the Chef de Cuisine and work closely with the Director of Kitchen Operations, Kitchen Managers, and the Executive Chef, primarily working from the 604 Ale House Kitchen.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes before the scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No-call/no-show record.
Follows all sanitation and safety standards set forth by the company; maintains a 90% or better score on all sanitation and safety audits.
Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
Executes assigned par levels for daily needs and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused products.
Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
Maintain the kitchen by sanitizing prep areas before and after use and ensuring that all knives and critical equipment are clean.
Monitor dish ingredients and report inventory levels to management regularly throughout the shift.
Receives and accurately stores all purchase orders.
Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures.”
Maintains a good team environment by assisting other team members with their station duties and side-work when needed and/or when available.
QUALIFICATIONS
Must be at least 18 years of age
Must maintain reliable transportation and receive clearance for Military Base access.
Must be able to work weekends, holidays, and evenings.
Must be able to read and communicate in English clearly and effectively.
Must lift pots, pans, products, and other items weighing up to 50 pounds frequently.
Must perform simple math calculations and understand units and measures.
Must be able to stand and exert well-paced mobility for a scheduled shift.
Must be able to stand and walk for extended periods.
Must have the ability to lift, stoop, and bend.
Must exhibit hand coordination and dexterity for rapid productions.