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Internship Line Cook Jobs in Hawaii (NOW HIRING)

604 Hospitality Group

Culinary Intern

Honolulu, HI · On-site

$14 - $18.75/hr

As a 604 Culinary Intern, you are required to complete both Prep Cook and Line Cook training agendas. This paid internship will be paired with the Internship Training Agreement, provided by the ...

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Internship Line Cook information

What are Internship Line Cooks?

Internship Line Cooks are culinary students or entry-level cooks who work in restaurant kitchens as part of an internship program. They assist experienced chefs by preparing ingredients, cooking dishes, maintaining cleanliness, and learning a variety of kitchen techniques. The position provides hands-on experience and helps interns develop professional cooking skills needed for a culinary career. As an intern, you'll likely rotate through different stations and work under supervision to gain a comprehensive understanding of kitchen operations.

What are the key skills and qualifications needed to thrive as an Internship Line Cook, and why are they important?

To thrive as an Internship Line Cook, you need basic culinary knowledge, knife skills, and a food handler’s permit or equivalent. Familiarity with commercial kitchen equipment, food safety protocols, and recipe management systems is typically required. Strong teamwork, attention to detail, and the ability to work efficiently under pressure are essential soft skills in this role. These competencies ensure high-quality food preparation, safety compliance, and smooth kitchen operations in a fast-paced environment.

What are some common challenges internship line cooks face during their training period?

Internship line cooks often encounter challenges such as adjusting to the fast-paced kitchen environment, learning to multitask effectively, and developing consistency in food preparation. They may also need to quickly familiarize themselves with the restaurant’s recipes, equipment, and safety protocols. However, with guidance from experienced chefs and teamwork with other kitchen staff, interns typically gain confidence and improve their skills rapidly throughout the internship.

What is the difference between Internship Line Cook vs Line Cook?

AspectInternship Line CookLine Cook
CredentialsTypically no formal certification, some culinary training or courseworkHigh school diploma or equivalent, culinary school preferred
Work EnvironmentTraining-focused, supervised, entry-level kitchenFull-time, fast-paced kitchen environment
ExperienceLimited or no professional experience, learning rolePractical experience required, skill development ongoing
Employment StatusUsually temporary or part of an internship programFull-time or part-time employment

The main difference between an Internship Line Cook and a Line Cook is that the internship is a training position designed for beginners to gain experience, often without prior professional cooking experience. A Line Cook is a more experienced role with established skills, responsible for preparing dishes in a busy kitchen. Internships serve as a stepping stone into the culinary industry, while Line Cooks are essential team members in restaurant operations.

What are the most commonly searched types of Line Cook jobs in Hawaii? The most popular types of Line Cook jobs in Hawaii are:
Internship Line Cook jobs near you

Culinary Intern

604 Hospitality Group

Honolulu, HI • On-site

$14 - $18.75/hr

Part-time

Medical, Dental, Life, PTO

Re-posted 28 days ago

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 400 team members, making 604 one of Hawaii’s 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
This program is designed for students preparing for initial career development by providing practical experience in culinary operations to assist in fulfilling their graduation requirements. Additionally, this program provides hands-on experience and training for students to gain valuable life skills and knowledge necessary to reach their culinary career goals.
As a 604 Culinary Intern, you are required to complete both Prep Cook and Line Cook training agendas. This paid internship will be paired with the Internship Training Agreement, provided by the student's college or institution. 
Prep Cook Summary:
As the prep cook, you are responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, preparing side dishes, sauces, dressings and other items for special events and regular dining hours.  
Line Cook Summary:
As the Line Cook, you will be managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation.
Responsibilities

  • Follows all company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
  • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
  • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
  • Meets all uniform, appearance, and grooming standards as specified in the
  • Employee Handbook and Line Cook Training Manual.
  • Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
  • Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answer menu items in regard to the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu.
  • Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.
  • Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
  • Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
  • Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean
  • Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
  • Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.
  • Follows the receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company.
  • Completes meals to all persons at each table in the assigned section in no more than 1 hour per table.
  • Performs side work correctly as specified in the “Side Work Duties” section of the both the Prep Cook and Line Cook Training Manuals.
  • Work with wait staff to ensure that each order has the proper types and amounts of side dishes
  • Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of.
  • Receives and accurately stores all purchase orders.
  • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Prep Cook and Line Cook Training Manuals and outlined by the company.
  • Maintains a good team environment by assisting other team members with their station duties and side work when there is a need and/or when available.

Qualifications

  • Must be at least 18 years old.
  • Must be enrolled in a Culinary College or Institution Program
  • 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 and measures.
  • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.
  • 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 production.

Benefits/Perks for Eligible Employees
  • 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