Job Description

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\xe2\x80\x99s 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.

Job Summary

The Kitchen Supervisor position acts as a liaison between the kitchen staff and Chef(s) of the restaurant by following the Restaurant Chef\xe2\x80\x99s specifications and guidelines. This involves being a Servant Leader by setting a high standard for kitchen staff members to follow, as well as being aware of problematic situations that arise in the kitchen and seizing control at a moment\xe2\x80\x99s notice with guidance from the restaurant Chef.

Responsibilities

• A working Kitchen Supervisor must be able to execute all menu items, and any special requests from guests.
• Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on the unused products.
• Supervise/coach kitchen staff in the service style of the restaurant and standard operating procedures including safety and sanitation expectations including COVID related procedures.
• Assigns daily side work and running side work for kitchen staff to ensure the restaurant runs efficiently.
• Oversee cleanliness of staff, kitchen area and quickly correct and report any health hazards and code violations.
• Check food storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Accurately assist in performing weekly food inventory, analyze numbers to meet food cost targets.
• Assist the Chef in seeking to provide staff coverage in case of employee absence and adjust staffing as necessary to meet business demands.
• Communicate with the Lead Chef and/or Manager regarding scheduled events, issues, or any kitchen operational updates or concerns.
• Ensure that the staff reports to work as scheduled and document any late or absent employees according to policies and forward to the Chef.
• Supervise any health/safety inspector visits and report information to the manager.
• Must be available to work extended daily hours (10+ hours) when helping finalize event details and will be required to be available evenings and weekends.
• Must be able to execute pre-opening, opening, transitional, and closing procedures as instructed by the Chef/Manager, including leading pre-shift meetings and assigning tasks to the team.
• Must ensure that daily checklists and temperature logs are completed.
• Provide input to the Chef to produce diversified menus in accordance with the restaurant\xe2\x80\x99s policy and vision.
• Introductory to establishing a working schedule and organizing the work in the kitchen so that everything works like \xe2\x80\x9cwell-oiled machinery\xe2\x80\x9d.
• Produce high quality dishes that follow up the established menu and level up to location\xe2\x80\x99s standards, as well as to guest satisfaction.
• Must develop knowledge of food and labor costs.
• Identify skilled kitchen staff members to be trained for advancement opportunities.
• Supervise/coach kitchen staff by utilizing and developing resource and time management skills.
• Maintain order, cleanliness, and leadership in the kitchen during working hours.
• Support the Chef in conducting initial interviews and candidate feedback.
• Responsible for providing honest feedback as requested by the Chef about the kitchen culture and work ethics. Also recommend a contingency plan to address areas of sub par standards and creative ways to maintain a high kitchen morale.
• Fill in where and when needed to maintain the execution standards of the kitchen to ensure excellent overall guest experience.
• Prepare all required paperwork, forms, and checklists in an organized and timely manner.
• Ensure all equipment is in good working order by daily maintenance inspections and promptly notify the Chef of any deficiencies.
• Responsible for placing purchase orders, entering vendor invoices, while becoming familiar with the restaurant management system.
• Develop the knowledge of company policies and procedures and report any concerns to the Chef for action.
• Ensure the kitchen is always inspection ready by assigning cleaning duties, maintenance checks, and upholding cleanliness in accordance with Military and State Health and Sanitation codes then enforcing those standards.
• Must believe, exhibit and maintain all company core values.
• All other duties as assigned.

• Must be at least 18 years old.
• High School Diploma or equivalent.
• 2+ years of experience as a Line Lead and/or Supervisor
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry\xe2\x80\x99s best practices.
• Passion for food service and hospitality.
• Working knowledge of various computer software programs (G-Suite, restaurant management software, POS)
• Must be able to read and communicate in English clearly and effectively.
• Must have the ability 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 of measurements.
• 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.
• Must be reliable and punctual.
• Must be able to work well with others including front of the house staff.

• 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

604 Hospitality Group