We are looking for a line cooks to round out our team. We are a dinner only restaurant open from Tuesday through Sunday. Our team is small, so your ability to work well with and to collaborate with others is key.

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From a beloved pop-up, to a full service fine dining restaurant, GIOVEDI seeks a professional line cook looking to learn and grow with us. GIOVEDI is independently owned and operated by culinary professionals with Michelin star experience.

GIOVEDI is an a la carte restaurant serving Italian food with pan-Asian ingredients. We are reinterpreting fusion cuisine and advancing it using modern cooking techniques and ingredients.

Sustainability and supporting our local farms is at the forefront of our mission. Almost all of our produce is sourced seasonally and locally from across Hawai'i.

Being culinary professionals ourselves, we know how much work it takes and how dedicated you have to be about your craft. We believe people do their best work when they are welcomed and nurtured in their workplace. We pledge to always act with integrity, compassion, and empathy.

Come join us and let's build Honolulu's next great restaurant together.

Check out our Instagram @giovedirestaurant

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Line Cook Responsibilities:

1. Understand and perform to the expectations of the Company and Property’s Service, Food, and Beverage manuals.

2. Monitor daily stock and availability of all food items and garnishes for service.

3. Contribute to and improve the quality of guest experience, service, operational effectiveness, & teamwork.

4. Communicate effectively with peers, guests, vendors, and members of the leadership team.

5. Work to achieve Company objectives in sales, service, and facility maintenance

6. Contribute to a positive and productive work environment.

7. Ensure the maintenance and cleanliness of all restaurant equipment and storage facilities.

8. Prepare all required paperwork, reports, and inventory in an organized and timely manner

9. Fully understand and comply with all federal, state and municipal regulations that pertain to health, safety, and labor requirements.

Line Cook Additional Responsibilities:

1. Assume 100% responsibility for the quality and integrity of products prepared from your assigned station.

2. Ensure that all products are produced in correct unit, count, and condition. Ensure recipes are executed in accordance to restaurant recipe policies and procedures.

3. Collaborate with all staff to ensure timely completion of mise-en-place in compliance with the restaurant's standards.

4. Consolidate products and maintain order, rotation, and cleanliness of the walk-in cooler and station coolers.

5. Assist other cooks with the setup and break down of stations.

6. Participate in recipe development.

7. Document new kitchen recipes in standard format.

8. Work as a member of the team to ensure success in all stations and areas of the restaurant.

9. Fill in where needed on stations to ensure service standards are met.

10. Maintain a hygienic and safe work environment at all times.

11. Report to work punctually and assist in the event of an emergency outlined within restaurant standards.

12. Attend all scheduled meetings and participate with opinions or ideas pertaining to the agenda.

13. Ensure that equipment is maintained and cleaned.

14. Responsible for assisting with End of Month Inventory.

Physical Requirements:

1. Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F).

2. Must be able to stand for 8 hours per day.

3. Ability to grasp, lift and carry items up to 30 pounds on a regular and continuing basis and otherwise transport up to 30 pounds to every area of the restaurant.

4. Must be able to work in a fast paced and dynamic environment.

Required Qualifications:

1. Experience of at least 1 year in a full service or fine dining restaurant preferred, but not required. We hire primarily based on attitude and eagerness to learn, not on whomever has the most experience.

2. Be able to communicate and understand the predominant language of the restaurant.

3. Culinary degree preferred, but not required.

4. Must have the stamina to work a minimum of 40 hours per week as well as the flexibility to work holidays and weekends.

Job Type: Full-time

Pay: $20.00 - $24.00 per hour

Expected hours: 40 – 50 per week

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid training