Line Cook at Honolulu Academy of Arts

Honolulu, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

04 May, 26

Salary

22.5

Posted On

03 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Practices, Cooking Techniques, Organization, Multitasking, Team Collaboration, Sanitation Compliance, Food Safety, Inventory Management, Customer Service, Attention to Detail, Time Management, Communication, Problem Solving, Creativity, Adaptability, Work Ethic

Industry

Museums;Historical Sites;and Zoos

Description

Employment Status: Regular Part-time (35hrs/week), Non-Exempt The Honolulu Museum of Art: Opened in 1927, the Honolulu Museum of Art is a home for art and education created for the benefit of the entire community. Founder Anna Rice Cooke envisioned a museum that would bring people together through the power of art and “the deep intuitions that are common to all.” The museum was conceived of as a place of meaningful exchange and dialogue, celebrating the diverse artistic and cultural traditions of Hawai‘i’s multi-ethnic population. From this founding intention grew the museum of today, with a world-class encyclopedic collection of more than 55,000 works of art, representing a stunning breadth of places and eras, from all corners of the globe and from the ancient past to the present day. To learn more about HoMA, please visit our website. [https://honolulumuseum.org/pQprniN/about-us] Job Summary: Under the supervision of the Chef and Sous Chef, the Line Cook supports the Café kitchen by preparing, cooking, and presenting menu items across designated stations. This position is classified as part-time regular and typically averages up to 38 hours per week. It offers both experienced cooks and developing culinarians an opportunity to grow their skills while working with a small, seasoned team inside a world-class museum setting. Compensation The Honolulu Museum of Art is committed to practicing salary transparency. The minimum salary for this position is $20.00 - $22.50 per hour, plus tips. Please note that the pay range information is a general guideline only. Many factors are taken into consideration when setting pay, including education, experience, the external labor market, and internal equity. This opportunity includes the following benefit package: * Fully covered medical, dental, and vision insurance for employees. * 12 paid holidays. * Paid vacation and sick leave accrued per Regular Part Time Schedule * Group retirement plans with employer matching after 12 months of service. * Shop, Museum Café, and Art School discounts. * Onsite parking provided. Minimum Qualifications * High school diploma or equivalent. * Broad knowledge of culinary practices and cooking techniques, supported by at least two years of experience in a professional kitchen. * Genuine interest in the culinary arts with a strong willingness to learn. * Highly organized, detail-oriented, and able to multitask under pressure. * Ability to work effectively with and support a diverse community of visitors, artists, and colleagues. * Honesty, integrity, and a strong work ethic supported by commitment, enthusiasm, and follow-through. Desired Qualifications * Two or more years of experience as a line cook working the grill, sauté, and/or pantry station. * Strong understanding of cooking methods, ingredients, equipment, and procedures. * Familiar with industry best practices. * Culinary school graduate or currently enrolled student. * ANSI, Servsafe, or State of Hawaii Food Handlers Certification. Essential Duties * Prepares, cooks, and plates food for Café and Coffee Bar service. * Maintains kitchen work areas and café equipment, ensures everything is in clean and orderly condition. * Sets up and stocks stations with all necessary supplies and ingredients. * Follows instructions from the Chef and Sous Chef; collaborates with kitchen staff. * Cleans up station and properly stores or disposes of leftover ingredients. * Stocks, labels, and rotates inventory. * Ensures dishes are prepared simultaneously, efficiently, and to quality standards. * Complies with DOH sanitation, hygiene regulations and food safety standards. * Assists with special events and catering as needed. * Demonstrates a commitment to fostering cultivating, and preserving a culture of inclusivity, diversity, equity, and accessibility through respectful communication and cooperation with others, continuous training, and the modeling of inclusive behaviors. * Other duties as assigned. Working Conditions and Atmosphere: The schedule for this position averages 35 hours per week during the Café’s hours of operation. * Wednesday–Sunday: 11:00 a.m.–3:00 p.m. (Lunch/Brunch) * Friday: 5:00 p.m.–8:30 p.m.(Dinner) Typical shift windows include: * Wednesday–Sunday: 8:00 a.m.–4:00 p.m. * Friday evening: 4:00p.m.–9:00 p.m. Occasional coverage may be needed for special events or catering on Thursday and Saturday evenings (5:00 p.m.–9:00 p.m.). This job operates in a kitchen environment. This role routinely uses an oven, grill, stove top, sinks and dishwashers and tools to clean kitchen appliances. Employees in this role are frequently exposed to hot water, potentially slippery floors, and cleaning chemicals. Able to walk, stand, use stairs and climb a ladder, bend, stoop, kneel and crouch. Must be able to use arms, hands and fingers to hold utensils, sharp knives, and heavy pots and pans. Must be able to pick up, hold, carry, and lift overhead up to 50 pounds. Must be able to reach outward and overhead. Noise level is usually normal to occasionally loud; employee must have the ability to hear, listen and speak clearly. The employee must be able to fulfill all Essential Duties with or without a reasonable accommodation. This job description is not designed to cover or contain a comprehensive list of all activities, duties, or responsibilities that are required of the employee. Duties, responsibilities, and activities may change, or new ones may be assigned, at any time with or without notice. EEOC Statement: HoMA is proud to be an equal opportunity employer and is committed to providing equal opportunity for all employees and applicants. HoMA recruits, hires, trains, promotes, compensates, and administers all personnel actions and benefit programs without regard to race, color, ancestry, religion, sex, including pregnancy and gender identity and expression, national origin, age, disability, sexual orientation, reproductive health decisions, marital status, arrest and court record (except as legally applicable), citizenship, credit history, military and veteran service, victim of domestic violence or sexual abuse victim status, genetic information, or any other characteristic protected by applicable federal, state, or local law. The statements contained herein describe the scope of the responsibilities and essential functions of this position but should not be considered an all-inclusive listing of work duties and requirements. Individuals may perform other duties as assigned, including work in other areas to cover absences or relief to equalize peak work periods or otherwise balance the workload. HoMA maintains a policy of nondiscrimination in all employment practices and decisions, ensuring equal employment opportunities for all qualified individuals. This applies to both HoMA employees and applicants for employment with the Museum. Any form of harassment of any employee because of any protected status is prohibited. HoMA welcomes people from all backgrounds and walks of life, and this is reflected in our diverse community of employees. We encourage applications from candidates across a wide variety of backgrounds, including, but not limited to, people of all races and ethnicities, people with disabilities, women, veterans, and all members of the LGBTQ community.

Responsibilities

The Line Cook prepares, cooks, and plates food for the Café and Coffee Bar service while maintaining kitchen work areas and equipment. They collaborate with the Chef and Sous Chef and assist with special events and catering as needed.