Restaurant Cook

Location: King's Hawaiian Bakery and Restaurant, Torrance, CA
Job Code: 469
# of Openings: 1



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.


Mission Statement: We deliver irresistible Hawaiian foods and Aloha Spirit that families love everywhere everyday.

Core Values: Excellence / Dignity / Telling it like it is, in a way that can be heard


Reporting to Restaurant Management, the cook prepares all items on the menu according to King’s Hawaiian food and safety standards.



-Prepares all dishes on the menu from recipe cards.

-Ensures food quality and proper presentation of plates in a timely manner to customers.

-Ensures procedures in food areas are sanitized according to the Department of Health Standards.

-Abides by safe procedures for protection of all employees and customers.

-Prepares food items needed for the front line according to schedule.

-Perform activities at all work stations including front line and prep areas.

-Continuously organizes food areas for daily business.

-Maintains and cleans all cooking equipment.



-High School Diploma or GED

-Culinary experience is a preferred but not required

-1-2 years as a restaurant cook

-Ability to multi-task in a fast paced environment

-Flexibility and ability to complete various tasks as assigned on occasion.

-Strong acclimation to company values and culture

-Flexibility in work schedule (preferably available for daytime)


While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle or feel, reach with hands and arms, and talk or hear.  The employee is frequently required to walk, stoop and crouch.  The employee may be required to lift and/or move up to 25 pounds, and occasionally lift 50 pounds with assistance from a co-worker.  Specific vision abilities required by this job include close, distance, and peripheral vision and depth perception.

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.



The duties of this job are performed in a fast-paced restaurant environment.  In addition to a high noise level, this position is sometimes exposed to changes in temperatures; working within a freezer, etc.  The Cook is also required to handle sharp objects such as knives and is also exposed to airborne particles that are found within a restaurant environment.

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.


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