PREP/LINE COOK

T S Restaurant employees are required to apply our values in every aspect of their position: ‘Ohana, Continuous Improvement, Serving our Communities, Pride in our Employees, and Fun! BENEFITS Medical, Dental, and Vision insurance for qualifying employees Free therapy for all employees through Talkspace 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 P O S ITION SUMMARY P r ovide the highest level of service for our guests. Prepare food items to be cooked; maintain sanitation and cleanliness of work areas. E S S E NTIAL FUNCTIONS T o 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. • Cut foods as specified by recipe. • Read and understand recipes and POS generated tickets. • P r e-weigh, measure, and package foods according to recipe specifications for later use by line cooks. • P r epare dough’s, batters, sauces, and mixes according to recipes for later cooking. • B ake or cook certain food items according to recipes for later use by Line Cooks. • F ollow T S protocol for all noted guest allergies. • Remove floor mats, sweep, scrub, and mop floor; wash mats and replace on cleaned floor. • S anitized prep area and line trash cans • T a k e out trash and reline cans as needed throughout shift. • A ss i s t others as needed. • 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. • W o r k in a safe manner and report any safety concerns; personal, employee or guest injury. • F ollow food safety program guidelines of handwashing, bare hands, hygiene and health.