ABOUT US

Award winning chef, author, and proclaimed, “God Father of Poke” Chef Sam Choy offers a true taste of Hawai’i! All of our menu dishes represent the various fusions that makes Hawai’i’s food so ONO! Don’t be fooled by the name, because we serve more than just fresh poke.

Stop in for Spam Musubi, Loco Moco, our famous Garlic Chicken, and much more. Whether you're grabbing a plate at one of our food trucks, dining at our restaurant, or having us cater your event; escape with us and enjoy local style plate lunch, with a little Aloha in every bite.

WAGE: $23.00, plus tips

 

BENEFITS:

· Medical & Dental Benefits

· Free Lunch

· Vacation and sick benefits

· Holiday Pay

· Badge Fees paid by employer

 

Job Summary:

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

 

 

How to apply: email resume to max@heighconnects.com

 

Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served.

Knows and complies consistently with our standard portion sizes, cooking

methods, quality standards and kitchen rules, policies and procedures.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

 

Follows proper plate presentation and garnish set up for all dishes.

 

Handles, stores and rotates all products properly.

Assists in food prep assignments during off-peak periods as needed.

Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

A minimum of 6 months of experience in kitchen preparation and cooking (preferred).

At least 6 months experience in a similar capacity.

Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds.

Be able to work in a standing position for long periods of time (up to 9 hours).

Must be able to follow printed recipes and plate specifications

Must maintain personal hygiene in accordance to state Health Department standards for Food Service Employees.