Stretch Zone
Overview
Founded in 2016, Restaurant 604 offers waterfront dining for military families, local residents, and guests seeking a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the ohana. We employ nearly 400 team members, making 604 one of Hawaii’s largest locally-owned restaurant operators. We strive to be one of the best workplaces in Hawaii. The 604 family includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse, providing great food, live music, breathtaking views, and Aloha service.
Job Summary The Kitchen Supervisor acts as a liaison between kitchen staff and the Chef(s) by following specifications and guidelines. This role serves as a Servant Leader, setting a high standard for kitchen staff and addressing issues as they arise with guidance from the Chef.
Responsibilities
Execute all menu items and any guest special requests.
Determine par levels, prepare and communicate the prep list with waste kept to an average of no more than 2%.
Supervise/coach kitchen staff on service style and SOPs, including safety and sanitation and COVID procedures.
Assign daily side work to ensure efficient operation.
Oversee cleanliness of staff and kitchen, identify and report health hazards and code violations.
Check food storage areas for supplies, organization, and cleanliness; instruct personnel to rectify deficiencies.
Assist in weekly food inventory and analyze numbers to meet food cost targets.
Assist the Chef with staff coverage planning and adjust staffing to meet business demands.
Communicate with Lead Chef/Manager regarding events, issues, or kitchen updates.
Ensure staff reports to work on schedule and document lateness or absences per policy.
Supervise health/safety inspector visits and report findings to the manager.
Be available to work extended daily hours (10+ hours) when finalizing event details, including evenings and weekends.
Execute pre-opening, opening, transitional, and closing procedures as instructed; lead pre-shift meetings and assign tasks.
Ensure daily checklists and temperature logs are completed.
Provide input to the Chef to diversify menus in line with policy and vision.
Organize the kitchen workflow to operate efficiently.
Produce high-quality dishes that meet menu standards and guest expectations.
Develop knowledge of food and labor costs.
Identify skilled kitchen staff for training and advancement.
Coach kitchen staff and develop time-management and resource use skills.
Maintain order and cleanliness in the kitchen during shifts.
Support the Chef in initial interviews and candidate feedback.
Provide honest feedback on kitchen culture and work ethics; suggest contingency plans to improve standards and morale.
Fill in as needed to maintain kitchen execution standards and guest experience.
Prepare paperwork, forms, and checklists in an organized and timely manner.
Ensure equipment is in good working order via daily maintenance checks and report deficiencies to the Chef.
Place purchase orders, enter vendor invoices, and use the restaurant management system.
Know and follow company policies and procedures; report concerns to the Chef.
Keep the kitchen inspection-ready by assigning cleaning duties and maintenance checks, upholding cleanliness per Military and State Health and Sanitation codes.
Uphold company core values.
All other duties as assigned.
Qualifications
Must be at least 18 years old.
High School Diploma or equivalent.
3+ years of experience as a Line Cook, Lead, Supervisor, or equivalent.
Understanding of various cooking methods, ingredients, equipment, and procedures.
Excellent record of kitchen and staff management.
Accuracy and speed in handling emergencies and providing solutions.
Familiarity with industry best practices.
Passion for food service and hospitality.
Working knowledge of computer software (G-Suite, restaurant management software, POS).
Clear English communication.
Ability to lift up to 50 pounds frequently and stand/walk for extended periods.
Valid health card or equivalent.
Ability to perform simple math and understand units of measurement.
Reliable and punctual with the ability to work well with others including front-of-house staff.
Benefits/Perks
Paid Time Off
Bereavement Leave
Emergency Days
Referral Program
Employee Discounts
Skechers Direct Program
Management Bonus Program
Medical/Dental Benefits
Group Life Insurance
Universal Life Insurance
Short-Term Disability
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Job Summary The Kitchen Supervisor acts as a liaison between kitchen staff and the Chef(s) by following specifications and guidelines. This role serves as a Servant Leader, setting a high standard for kitchen staff and addressing issues as they arise with guidance from the Chef.
Responsibilities
Execute all menu items and any guest special requests.
Determine par levels, prepare and communicate the prep list with waste kept to an average of no more than 2%.
Supervise/coach kitchen staff on service style and SOPs, including safety and sanitation and COVID procedures.
Assign daily side work to ensure efficient operation.
Oversee cleanliness of staff and kitchen, identify and report health hazards and code violations.
Check food storage areas for supplies, organization, and cleanliness; instruct personnel to rectify deficiencies.
Assist in weekly food inventory and analyze numbers to meet food cost targets.
Assist the Chef with staff coverage planning and adjust staffing to meet business demands.
Communicate with Lead Chef/Manager regarding events, issues, or kitchen updates.
Ensure staff reports to work on schedule and document lateness or absences per policy.
Supervise health/safety inspector visits and report findings to the manager.
Be available to work extended daily hours (10+ hours) when finalizing event details, including evenings and weekends.
Execute pre-opening, opening, transitional, and closing procedures as instructed; lead pre-shift meetings and assign tasks.
Ensure daily checklists and temperature logs are completed.
Provide input to the Chef to diversify menus in line with policy and vision.
Organize the kitchen workflow to operate efficiently.
Produce high-quality dishes that meet menu standards and guest expectations.
Develop knowledge of food and labor costs.
Identify skilled kitchen staff for training and advancement.
Coach kitchen staff and develop time-management and resource use skills.
Maintain order and cleanliness in the kitchen during shifts.
Support the Chef in initial interviews and candidate feedback.
Provide honest feedback on kitchen culture and work ethics; suggest contingency plans to improve standards and morale.
Fill in as needed to maintain kitchen execution standards and guest experience.
Prepare paperwork, forms, and checklists in an organized and timely manner.
Ensure equipment is in good working order via daily maintenance checks and report deficiencies to the Chef.
Place purchase orders, enter vendor invoices, and use the restaurant management system.
Know and follow company policies and procedures; report concerns to the Chef.
Keep the kitchen inspection-ready by assigning cleaning duties and maintenance checks, upholding cleanliness per Military and State Health and Sanitation codes.
Uphold company core values.
All other duties as assigned.
Qualifications
Must be at least 18 years old.
High School Diploma or equivalent.
3+ years of experience as a Line Cook, Lead, Supervisor, or equivalent.
Understanding of various cooking methods, ingredients, equipment, and procedures.
Excellent record of kitchen and staff management.
Accuracy and speed in handling emergencies and providing solutions.
Familiarity with industry best practices.
Passion for food service and hospitality.
Working knowledge of computer software (G-Suite, restaurant management software, POS).
Clear English communication.
Ability to lift up to 50 pounds frequently and stand/walk for extended periods.
Valid health card or equivalent.
Ability to perform simple math and understand units of measurement.
Reliable and punctual with the ability to work well with others including front-of-house staff.
Benefits/Perks
Paid Time Off
Bereavement Leave
Emergency Days
Referral Program
Employee Discounts
Skechers Direct Program
Management Bonus Program
Medical/Dental Benefits
Group Life Insurance
Universal Life Insurance
Short-Term Disability
#J-18808-Ljbffr