SEASONAL LINE COOK

We are looking for skilled LINE COOKS to join the Sunnyside team! The starting rate is $22-26/hr (Starting wages will be tied to applicant’s ability and experience). Hourly wage may increase as early as 30-days after training is completed based on job performance.

Availability requirements: The Summer Season runs from Memorial Day Weekend - Labor Day Weekend. We are especially looking for candidates with full time and weekend availability. Please have tentative start date and end date available during interview process.

• Must have at least three days of availability. At least two days of weekend availability is preferred (Friday-Sunday).
• Must be available to work holidays (Memorial Day, Father's Day, Juneteenth, Fourth of July, Labor Day)
• Three months of guaranteed summertime availability is preferred between May-August
• Other scheduling availability is subject to review upon application
• If you are interested in working after summer, post-season work is not guaranteed and will be reviewed based on performance at the end of the season

BENEFITS

• Medical, Dental, and Vision insurance for qualifying employees
• Free access to counseling and well being coaching through Employee Assistance Program 
• Holiday Pay - Time and a half for Thanksgiving, Christmas Eve, and Christmas Day
• Paid Time Off: Vacation and Sick Leave
• Employee Meal Program with FREE Fresh cooked meals during each shift
• 50% Food and Beverage discount at all T S Restaurants
• Referral Program
• Anniversary of Employment Gift Program
• Rewards and Recognition program (quarterly awards, safe-work practice incentives, and more!)
• Holiday Party
• Legacy of Aloha Scholarship Program 

POSITION SUMMARY

Provide the highest level of quality and service for our guests. Prepare and cook food items for station assigned.

ESSENTIAL FUNCTIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Read and understand recipes and POS generated tickets.
• Cut foods as specified by recipe.
• Weigh, measure, and prepare foods according to recipe specifications using station checklists..
• Prepare meats, vegetables, batters, sauces, and mixes according to recipes for use at station.
• Bake or cook certain food items according to guest order and recipes.
• Follow T S protocol for all noted guest allergies.
• Clean and sanitized all parts of the assigned station throughout each shift as required and specified in the daily checklist.
• Assist others as needed.
• Restock or breakdown assigned station before next meal period depending on shift.
• Communicate pertinent and required information to next meal period’s Line Cooks
• Communicate food and equipment shortages to Culinary Team Leader, Kitchen Supervisor, Sous Chef, or Chef.
• Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.
• Work in a safe manner and report any safety concerns; personal, employee or guest injury.
• Follow food safety program guidelines of handwashing, bare hands, hygiene and health.