Maui Brewing Company - Kailua

Job 174265 - Line Cook
Kailua, HI

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Job Details

Location: Kailua, HI
Employment Type: Part-Time
Salary: Competitive

Job Description

INTRODUCTION

Come live the craft beer way of life with us!

 

Maui Brewing Company Restaurants are a direct extension of the values and practices we employ in brewing our handcrafted ales and lagers. We are passionate about the craft beer way of life, using local ingredients, sustainability, and giving back to the windward community.  Whether we are your favorite spot for dinner with your ‘ohana, happy hour with friends, or just stopping by for a pau hana, we are thrilled to get to be a part of the Kailua community. 

 

We can’t wait to open our Kailua location at the end of this year, and we are looking to grow our team with experienced restaurant industry professionals who are positive, outgoing, and fun! We are looking for people excited about our mission and passionate about our values and guest service excellence.

MBC Restaurants are a direct extension of the values and practices we employ in brewing our handcrafted ales and lagers. We are passionate about the craft beer way of life, using local ingredients and sustainability. We're building a solid team that will share these passions and execute them operationally.

 

JOB DESCRIPTION

Provide the highest level of quality and service to our guests by being responsible for all preparation, interaction and steps of service needed to exceed guest expectations in the restaurant and bar.

MBC Restaurant employees are required to apply our values in every aspect of their position: Caring for yourself, your team, our guests, and our restaurant.

 

POSITION SUMMARY

Provide the highest level of service for our guests.  Prepare and cook food items for station assigned.

 

ESSENTIAL FUNCTIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

•      Read and understand recipes and POS generated tickets.

•      Follow instructs on proper handling of knives.

•      Cut foods as specified by recipe. 

•      Weigh, measure, and prepare foods according to recipe specifications using station checklists. 

•      Prepare meats, vegetables, batters, sauces, and mixes according to recipes for use at station. 

•      Bake or cook certain food items according to guest order and recipes. 

•      Follow company protocol for all noted guest allergies.

•      Clean and sanitized all parts of the assigned station throughout each shift as required and specified in the daily checklist. 

•      Assist others as needed.

•      Restock or breakdown assigned station before next meal period depending on shift.

•      Communicate pertinent and required information to next meal period’s Line Cooks.

•      Communicate food and equipment shortages to Culinary Team Leader, Kitchen Supervisor, Sous Chef, or Chef.

•      Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance.  Regular attendance is an essential function of this job.   

•      Work in a safe manner and report any safety concerns; personal, employee or guest injury.

•      Follow food safety program guidelines of handwashing, bare hands, hygiene and health. 

•      This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

 

CLASSIFICATION 

Non-exempt

 

WORK ENVIRONMENT

Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and high-pressure. 

Requirements

POSITION QUALIFICATIONS

•       Guest Oriented - Ability to consider guest needs when performing duties.

•       Working Under Pressure - Ability to complete assigned tasks under stressful situations.

•       Safety - Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools. Must follow all safety policies and procedures.

•       Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.

•       Communication - Ability to communicate by speaking, effectively and clearly with guests, coworkers, and management.  

•       Response to direction - Receive and follow directions from supervisors; follow direction of computer generated tickets.

•       Detail Oriented - Ability to pay attention to the minute details of a project or task. 

•       Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal; understand the importance of teamwork entire staff.

•       Friendly - Ability to exhibit a cheerful demeanor toward others.

•       Maintain a hygienically clean professional appearance. NO rings or piercings of any kind while on duty.

•       Every employee is expected to practice daily hygiene and good grooming habits.

•       A one-time TB clearance must be obtained prior to starting work.

Experience: Six months Prep Cook experience within a MBC Restaurant or minimum 1 year external Line Cook experience.  

Required Equipment: Knife set not required at hire but encouraged.

Other: Must take and pass all training tests 90% or higher.

 

PHYSICAL REQUIREMENTS

(Occasionally - up to 33% of the time; Frequently - from 34% - 66% of the time; Constantly- more than 66% of the time)

 

Stand: Constantly                     

Squat or Kneel: Occasionally

Walk: Constantly                       

Bend: Frequently            

Use hands / fingers: Constantly 

Lift/carry 11-25lbs: Constantly

Reach Outward: Constantly                

Lift carry 26-50lbs: Frequently              

Reach above shoulder: Frequently               

Push/pull 10-25lbs: Constantly

Climb: Occasionally

Push/pull 26-50lbs: Frequently

 

Sense of Sound (Hear verbal requests by guests, coworkers, and managers) 

Vision (Near, Distance, Color, Peripheral, Depth Perception)

Sense of Smell, Sense of Touch 

Ability to wear Personal Protective Equipment (PPE) (Non-Slip shoes, back belt if lifting over 20lbs, safety glove when using knife)

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