Cooks Helper Jobs in Hawaii (NOW HIRING)

Applicants will be contacted for an interview based on the current number of position openings at any given time and the applicant's probability to fill this position.
PRIMARY RESPONSIBILITY
The primary responsibility of a Deli Cooks Helper is to ensure customer satisfaction by safely preparing
ingredients, marinades, and sauces that will be used by the Deli Cook to produce consistent, eye-appealing,
quality meals in a timely manner. A Deli Cooks Helper also increases customer loyalty by assisting all
customers with courteous, pleasant, patient service and treatment.
ESSENTIAL DUTIES
You MUST perform the following duties regularly and up to company standards:
Prepare ingredients (wash, clean, trim and cut meat, poultry, seafood, fruits and vegetables) to be
used by Deli Cooks, according to menu.
Prepare salads, marinades, sauces and garnishments.
Defrost and marinade products.
Prepare catering and customer orders.
Follow all safe food handling guidelines.
NON-ESSENTIAL JOB DUTIES
In order to provide the best possible service to our customers, the following duties are also required on an
as-needed basis, during slow periods, or upon instruction by a supervisor, manager or designated person-incharge.
Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.
Answer incoming phone calls and assist the customer with their needs.
Assist Cooks with cooking entrees.
Rotate food products to assure freshness.
Take inventory and place orders with vendors.
Receive and put away freight.
Filter and change oil in deep fryer, and discard dirty oil properly.
Clean and sanitize all preparation and cooking areas.
Remove and clean hood filters.
Wash pots, pans, cutting boards, utensils and other dirty equipment.
Clean, scrub and squeegee floors.
Remove ice build-up in freezer.
Remove and properly dispose of all trash and cardboard boxes.
Perform other duties as required.
CUSTOMER SERVICE EXPECTATIONS
All associates are required to provide our customers with World Class Service with a local touch.
GREET all customers (be friendly, smile and make face-to-face eye contact).
HELP all customers (listen and pay attention; be courteous; be knowledgeable about product
location, services offered and store hours; offer alternatives if a product is out of stock; take the
customer to the product, etc.).
Personalize the customers shopping experience (make small talk, offer meal suggestions, explain
current store promotions, etc.).
THANK all customers (show appreciation and offer a parting comment).
WORKING CONDITIONS
Continuously perform all duties in an air conditioned building with a high volume of customers and
co-workers; work in a prep room where it may be wet and noisy.
Frequently work in hot temperatures and around a lot of grease when using the stove and oven to
prepare entrees.
Occasionally work in cold conditions when storing and retrieving product and customer orders from
the walk-in chill or freezer.
Seldom work around fumes and noxious odors when using cleaning chemicals; in hot and humid
weather when going outside the building to discard trash and boxes.
WORK HOURS
Generally be available for work 7 days a week and holidays between 3:00 am and 6:30 pm, depending
on the store and departments hours of operation.
EQUIPMENT USE
Continuously use knives, cutting boards, meat slicer, steam cooker, rice cooker, pans, and bowls to
prepare salads, marinades, sauces, garnishments and hot entrees.
Frequently use stove, oven, deep fryer, food processor, pots, tongs and various cooking utensils, food
thermometer, gas grill, wok and container sealer to prepare items for sale; service cart to transport
prepared entrees.
Occasionally use a stock wagon to retrieve supplies and receive freight; telephone to assist customers
and co-workers with requests, and to make PA announcements.
Seldom need to use a squeegee, mop, broom, dust pan, high pressure hose and cleaning solutions to
clean prep area; microwave oven to prepare products for sale; ladder and stool to retrieve supplies.
SAFETY EQUIPMENT
Continuously wear a back support belt when performing all job duties.
MENTAL, PHYSICAL AND COMMUNICATION DEMANDS
MENTAL Continuously need to concentrate, pay attention to detail, and be alert, to produce quality
products and customer service; be able to work efficiently, even with frequent interruptions.
Frequently need to use basic math skills to calculate quantities and prices, to provide accurate price
quotes and serving portions to customers. Occasionally need to be able to remain calm, courteous
and professional when handling various customer situations and complaints.
PHYSICAL Continuously need to stand, walk, handle and use corrected vision when performing all
job duties; be able to multi-task and adapt to working at a faster pace when production is behind
schedule and customer needs are high. Frequently need to bend and reach to fill and retrieve items
from the showcases, and supplies from the shelves; lift and carry up to 10 lbs. when transporting
prepared foods. Occasionally need to have good depth perception when using knives and meat slicer;
lift and carry up to 70 lbs. and push and pull up to 700 lbs. when receiving freight. Seldom need to
climb and balance to retrieve supplies.
COMMUNICATION Frequently need to listen, talk to, and understand supervisors and co-workers
when doing all job duties; read and write to take customer orders, communicate messages with coworkers,
take inventory, and prepare list of products to order; talk on the telephone to answer
incoming calls, take customer orders, place orders with vendors, and make PA announcements.
Occasionally need to receive instructions from managers, supervisors and co-workers. Seldom need
to read and understand instructions on chemical and cleaning labels to assure the safety of
customers and co-workers.
QUALIFICATION REQUIREMENTS
Skills and Knowledge: Must have basic math skills, be able to multi task to accomplish work on time,
be able to communicate effectively both orally and in writing, and be able to work under minimal or
no supervision.
Education and Experience: None.
Age Restrictions:
Must be at least 16 years of age to work in a walk-in freezer or chill box, and use a case cutter
and knife.
Must be at least 18 years of age to clean, maintain, or operate a stove, oven, bread slicer,
and any other power driven equipment.
CHARACTER TRAITS AND PERSONAL WORK VALUES
Personal Traits To promote good working relationships with co-workers, customers and vendors.
o Have a friendly, cheerful, pleasant demeanor, characterized by a strong desire to please customers and co-workers and serve them well.
o Maintain a positive attitude toward work, vendors, co-workers, supervisors and customers.
o Be service oriented toward customers and fellow co-workers.
o Be a good listener, patient and understanding of vendors, customers and co-workers.
o Be honest and trustworthy. Use good judgment.
o Be neat and clean, in appearance and work habits.
Work Habits To promote a productive work environment.
o Greet, Help and Thank all customers.
o Handle vendor and customer complaints and concerns with tact.
o Maintain a good attendance record.
o Be punctual and committed to work when scheduled.
o Be focused on task and detail-oriented.
o Show initiative. Always keep busy. Be a self-starter.
o Be efficient and productive, while producing quality work.
o Be flexible, versatile, organized, methodical and conscientious.
o Be able to work under pressure and meet deadlines.
o Be able to follow work procedures and policies (e.g. safety and security practices).
o Create and maintain clean, safe and pleasant work environment for everyone.
o Be a team player and work well with others.