Outrigger Canoe Club is seeking a Line Cook to join our vibrant team. Nestled in the Diamond Head neighborhood, our canoe club stands out as a premier destination with its stunning waterfront setting. From curating memorable experiences for our club members to offering top-notch service and support, you’ll be a vital member of our dynamic team. Join us and contribute to the storied history of Hawaii’s premier Canoe Club.

Outrigger Canoe Club offers extensive and competitive benefits (upon meeting eligibility requirements):

• Health, Dental and Vision Plans
• Participation in a 401(k) Retirement Plan
• Sick and Vacation Pay
• Free employee meals and more!

SUMMARY:

We are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for the menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

PHYSICAL REQUIREMENTS:

Ability to use hands and fingers in grasping, pinching, chopping, pulling, and lifting motions associated with preparing and cooking products using knives, utensils and cookware

• Ability to Lift 50 lbs.
• Ability to Stand for Very Long Periods of Time
• Ability to Bend, Squat & Physically React in a Prompt Manner

GENERAL REQUIREMENTS:

Education

• High School Degree or equivalent

Experience

• Experience in hospitality or related guest service environment

Qualifications

• Excellent customer service and hospitality skills
• Excellent oral and written communication skills
• Attention to detail
• Ability to work effectively and efficiently under pressure, with composure
• Teamwork attitude, ability to work interdepartmentally
• Maintains regular attendance, is consistently on time and complies with Outrigger Canoe Club standards
• Scheduling flexibility to meet operational needs

The job duties listed below are an overview of the essential duties and measures required to be successful in the position. Please note that the listed examples do not include all tasks, which may be expected within this job position.

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up the station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers