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Stretch Zone · 3 months ago

Culinary Intern

Honolulu, HI

Internship

Onsite

Intern

Stretch Zone is a company that operates a family of restaurants, and they are seeking a Culinary Intern to gain practical experience in culinary operations. The intern will be responsible for both Prep Cook and Line Cook duties, which include inventory management, food preparation, and maintaining kitchen standards.

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Responsibilities

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 prior to 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 score of 90% or better 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 in regard to 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 product

Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy

Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time

Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean

Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish

Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night

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

Completes meals to 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 both the Prep Cook and Line Cook Training Manuals

Work with wait staff to ensure that each order has the proper types and amounts of side dishes

Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of

Receives and accurately stores all purchase orders

Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Prep Cook and Line Cook Training Manuals and outlined by the company

Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available