RESTAURANT COOK, CALIFORNIA
Robert Taira founded King’s Hawaiian in Hilo Hawaii 61 years ago and, after capturing the lion’s share of the bakery business on the big island, moved the business to Honolulu in the 60’s. There, King’s Hawaiian became not only the largest bakery business and a successful restaurant, but also the largest customer in Hawaii of the US Postal Service due to the huge mail order business from stateside consumers who craved the Original Sweet Bread. To realize the next vision in his plan, Robert moved the business to Torrance, CA in the early 70’s where it resides today with two restaurants and two bakery plants including one of the most modern in the industry. King’s Hawaiian is continuing to grow and has built a new bakery facility near Atlanta GA that has been live since October, 2011. The company, which is still 100% family owned, is now led by Robert’s son Mark who serves as CEO and continues the family’s long time commitment to irresistible quality and behavioral values that make King’s Hawaiian a great place to work.
Primary functions of cook to cook and present all dishes on menu according to specs; ensure that area where food is prepared is cleaned and sanitized; ensure that food is handled and prepared to safety specifications.
Excellence. At $100 million in revenues, we are a large company and we need to strive for excellence in order to maintain our momentum. We may not be excellent all the time, but we must move toward excellence and embrace the change needed to continuously improve.
Dignity. Maintaining the Taira family values of treating everyone with kindness and respect. Respecting ourselves and others. Honoring our commitments. Holding each other accountable. Practicing what we preach. Appreciating each others differences. Professionalism.
Telling it like it is in a way that can be heard. Be honest. Push back. Give feedback to others about their behavior and how it affects you. Deliver the message in a way that can be “heard” and understood by others – not in an angry, sarcastic or disrespectful way; “energetic vs. emotional.” Share information. Manage conflict vs. avoiding conflict. Take personal responsibility for creating trust within the team.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Prepares all dishes on menu from recipe cards
2. Insures procedures in food areas are sanitized according to Department of health standards.
3. Preps items needed for front line.
4. Has knowledge to work all stations both front line and prep areas.
5. Keeps the food areas organized and ready for daily business and rush times.
6. Insures food quality and proper presentation of plates in a timely manner to customers.
7. Follows schedule to keep prep area , equipment, and all stations clean.
8. Maintains the safe and proper use of all equipment.
9. Recycles all products that may be reused.
10. Loading and unloading goods in the oven, often carrying hot pans.
11. Maintains and cleans all equipment, oven areas, and tools.
12. Maintains the front line equipment and keeps clean at all times.
13. Keeps all wall, floors, shelves, drains, and mats clean.
14. Assist in other areas assigned.
15. Keeps customer and employee areas clean safe, and stocked for daily business.
16. Follows all sanitation guidelines as prescribed by the health department.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Able to communicate with other employees and management.
EDUCATION and/or EXPERIENCE
Education: High School Diploma; Cooking school
Experience: 1 – 2 years experience
Serv safe certified
Able to speak and understand simple sentence in English.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Ability to stand and walk for extended periods of time.
• Ability to exert finger/hand manipulation in the performance of the essential functions of the job classification.
• Ability to distinguish objects using the sense of sight and smell to perform essential functions of the job classification.
• Ability to lift objects in the performance of the essential functions of the job classification.
• Ability to communicate orally in the performance of the essential functions of the job classification.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Note: This Position Description indicates the critical features of the role as they are presently envisioned. They are subject to change at any time due to business conditions or other reasons. The incumbent may be asked to perform other duties as required.