Line Cook at Honolulu Academy of Arts

Honolulu, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jan, 26

Salary

20.0

Posted On

04 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Practices, Cooking Techniques, Organization, Multitasking, Sanitation Compliance, Food Safety, Teamwork, Attention to Detail, Time Management, Communication, Problem Solving, Adaptability, Creativity, Customer Service, Inventory Management, Event Assistance

Industry

Museums;Historical Sites;and Zoos

Description

Employment Status: Part-time, 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 Sous Chef, the Line Cook supports the Cafe kitchen operation with regular culinary work, including cooking and preparing all menu items in designated stations. This role offers a part-time schedule with flexibility for experienced cooks, or extra hours for those looking to develop their culinary skills while working with a small crew in a seasoned kitchen, inside a world-class museum. Compensation The Honolulu Museum of Art is committed to practicing salary transparency. The minimum salary for this position is $20.00 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: * 20 hours of sick leave accrued per year, with a maximum bank of 55 hours * Shop, Art School, Cafe & Coffee Bar discounts * Complimentary Family Meal provided daily for F&B Staff * Gratuity received from Take-Away orders are distributed to the BOH Hourly Staff in a Tip Pool * Onsite parking provided Essential Duties: * Prepares, cooks, and plates food in preparation for and during café 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. * Answers, reports, and follows Chef’s and Sous Chef’s instructions while working cooperatively with other kitchen staff. * Cleans up station and properly stores or disposes leftover ingredients. * Stocks and labels inventory appropriately. * Ensures that food comes out simultaneously in a high quality and timely fashion. * Complies with DOH sanitation, hygiene regulations and food safety standards. * Assists with special events and catering as needed. * Other duties as assigned. Minimum Qualifications: * 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 desire and willingness to learn. * Highly organized and detail-oriented, with the ability to multitask and remain calm and efficient under pressure. * Demonstrates honesty, integrity, enthusiasm, and a strong work ethic, with a commitment to follow-through. * Ability to work effectively within and support a diverse community of visitors, artists, and colleagues. * High school diploma or equivalent. Desired Qualifications: * Two or more years of experience as a line cook working the grill, sauté, and/or pantry station. * In-depth understanding of a variety of cooking methods, ingredients, equipment, and procedures. * Familiar with industry best practices. * Culinary school graduate or student. * ANSI, Servsafe, or State of Hawaii Food Handlers Certification. Working Conditions and Atmosphere: The Part-Time schedule of this position is under 20 hours per week. The Museum Cafe offers flexibility as far as determining a custom set schedule for Part Time, Line Cooks. Shifts may occur between: * Wednesday through Sunday, 8:00 a.m. to 4:00 p.m. * Friday, 4:00 p.m. to 9:00 p.m. Coverage may occasionally be necessary for special events or catering on Thursday and Saturday nights from 5:00 p.m. to 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 fulfil 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. Diversity, Equity, Accessibility, and Inclusivity: 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. Equal Employment Opportunity: 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, 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 to be 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 also prohibited.

Responsibilities

The Line Cook prepares, cooks, and plates food for café service while maintaining a clean and organized kitchen. They work under the supervision of the Sous Chef and collaborate with other kitchen staff to ensure high-quality food service.