Event Cook

Company Overview

Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service.

Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 300 team members, making 604 one of Hawaii’s largest locally owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii.

The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House, and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.

The Event line cook is responsible for managing the cook station through proper station setup procedures, receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. The Event Line Cook will be scheduled on an ‘On-Call’ basis according to the staffing needs, considered Casual employment status.

• Follows all company policies as outlined in the Employee Handbook and the  General Policies and Procedures  section of the Line Cook Training Manual.
• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes before the scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Follows all sanitation and safety standards set forth by the company; maintains a 90% or better score on all sanitation and safety audits.
• Meets all uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
• Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answer menu items regarding the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu.
• Determines par levels for daily needs and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused products.
• Communicates orders/needs to station cooks (fry, salad, prep, etc.) clearly and with 100% accuracy.
• Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
• Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
• Follows the receiving and storage processes with 100% accuracy as specified in the  Checking in Food Orders  section of the Line Cook Training Manual and outlined by the company.
• Complete meals for all persons at each table in the assigned section in no more than 1 hour per table.
• Performs side work correctly as specified in the  Side Work Duties  section of the Line Cook Training Manual.
• Follows all end-of-shift checkout procedures with 100% accuracy as specified in the  End of Shift/Checkout Procedures  section of the Line Cook Training Manual and outlined by the company.
• Maintains a good team environment by assisting other team members with their station duties and side work when needed and/or when available.

• Must be 18 years of age or older.
• Must be able to read and communicate in English clearly and effectively.
• Must be able to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Must demonstrate enthusiasm and commitment to guest satisfaction.
• Must have a valid health card or equivalent.
• Must be able to perform simple math calculations and understand units and measures.
• Must be able to stand and exert well‑paced mobility for a scheduled shift.
• Must have the ability to stand and walk for extended periods of time.
• Must have the ability to lift, stoop, and bend.
• Must exhibit hand coordination and dexterity for rapid productions.