Kitchen Staff; Line Cook

Out client is a dynamic hospitality company operating multiple locations in Honolulu. They are seeking some Kitchen Staff(Line Cook or Prep Cook) positions for their restaurants and cafe for smooth operations and delivering high-quality culinary and guest experiences.

You will be required to report to the Kitchen Manager and General Manager.

• Assist chefs and cooks with basic food preparation tasks (e.g., washing, cut/chopping, portioning, cooking, plating)
• Maintain cleanliness and organization of the kitchen, including dishwashing and sanitizing
• Ensure proper food storage according to safety guidelines
• Manage kitchen waste and recycling responsibly
• Follow all safety and sanitation procedures
• Help receive and organize deliveries of food and supplies
• Occasionally assist with food service during peak hours

• Educational requirement:
  Graduated at least high school.
• Years of
  
  Experience:
  
  Not required (except for some fancy dining positions).
• Language:
  Communication level of English (Interview conducted in English). Reading and basic conversational; must understand directions from management and read tickets, recipes, rules, etc.
• Ability to stand for extended periods and lift up to 20 lbs.
• Must stand for most of the shift and be comfortable with long periods of standing.
• Flexible availability, including weekends and holidays. Scheduling is different per restaurant; generally no fixed schedule and open on all weekends and holidays.
• Open-minded, positive people who can work in a team environment and are willing to learn and grow. Kitchen teams are small; strong communication is essential.
• Basic understanding of food safety and hygiene practices is a plus but not mandatory.

• Position:
  Kitchen Staff
• Employment Type:
  
  Full-time (W-2) / Part-time / Contract
• Working Hours:
  
  8 hours per day, 40-50 per week. Hours vary by restaurant: lunch‑operation starts as early as 9am; later shifts start between 2pm and 4pm and end between 11pm and 12:30am.
• Work Days:
  Generally 5 days a week (2 days off) on a shift basis. All restaurants are open 7 days a week, including holidays.
• Location:
  
  Honolulu, Hawaii
• Work Style:
  On‑site
• Start Date:
  
  Available immediately. If a visa is required, the candidate can work after visa approval.

• Increment / bonus / tip scheme:
  Varies by location. Raises are based on performance and ability to learn stations. No bonuses for hourly employees.
• Transportation Allowance:
  None
• Parking:
  None
• Mobile Allowance:
  None
• Number of Annual Leaves:
  None; hourly employees can request time off with no pay.
• Number of Sick Leaves:
  None; hourly employees can request time off with no pay.
• Details of Overtime Allowance:
  Hours over 40 per week are considered overtime; wages at 1.5x normal hourly rate.
• Compensation for working on a non‑shift date:
  Hourly wage.
• Insurance Coverage:
  Five contributory insurance plans available after working 4 consecutive weeks of 20+ hour work weeks.
• Employee discount at all group restaurants.