Roy's Kaanapali is accepting applications for PM Line Cook. You may send your resume to firstname.lastname@example.org or come in person to fill out an application.
At Roys we are known for our "Hawaii Inspired Euro-Asian Cuisine"- Bold Asian Flavors, Classic European Techniques, and the Freshest Local Ingredients. We believe that the heart of a restaurant is its food and that people crave the pleasure of a delicious meal, good people, caring service, and fun. Only a team that works hard together and shares our passion can deliver this experience at the level that defines the excitement of Roys. The energy that you feel in our restaurant comes from the fact that our Staff Members enjoy what they do and share their passion with our Guests.
Dont be fooled though, Roys experienced staff makes our work look easier than it is. To start, our shifts are intense and fast-paced. Then we add Roys relentless pursuit of quality. Together our pace, intensity, and demand for perfection make Roys one of the most challenging yet rewarding jobs you can have anywhere in the restaurant industry today.
The first step to ensuring we deliver Roys energy is inviting only the best people to join our team. We have a structured hiring process designed to help us choose Staff Members who share our passion, principles, and the spirit of Ohana.
Hours of Operation
We are open 7 days a week, closed only for Roys Charity Golf Tournament. Staff Members must be flexible to work days or evenings. Weekends and holidays are mandatory. Full time and part time shifts are available for both Font of the House and Back of the House positions.
BACK OF THE HOUSE SHIFT INFORMATION
ï Morning shifts may begin as early as 5:30 AM for prep and breakfast line cooks. Shifts generally last until 12
ï Mid shifts may begin from 8 or 9 AM for lunch line cooks. Shifts generally last until 3 PM.
ï Evening line cook shifts may start from 2 or 3 PM and end at close.
ï The latest a Staff Member can expect to stay is 12:00 AM on a busy night
ï Competitive wages
ï Free family meal each shift
ï Employee discount on dining in the restaurant as a guest
ï Medical insurance after working a minimum of 20 hours per week for 4 consecutive weeks starting on the
following first of the month.
ï Paid vacation after 1 year of employment
ï A staffing philosophy that emphasizes promotion from within.
ï Ohana-the sense of family and belonging that we share with Staff Members and Guests
Back OF THE HOUSE POSITIONS
We put our kitchen center stage so that our Cooks can share their enjoyment of cooking with our FOH Staff Members and Guests.
LINE COOK GENERAL DUTIES
Cooks begin each shift by doing an inventory of their station: emptying drawers and counting portions, consolidating and rotating ingredients, writing a to do list, and communicating the status of their station to the Chef within the first 30 minutes of each shift. All Cooks are asked to do their own prep and stocking (e.g., garnishes, station set up). Must be able to lift and/or carry up to 50 lbs.
ï Appetizer Station A variety of fresh, made-to-order appetizers. Duties include sautÃ©ing, pan-frying,
assembling and garnishing appetizer plates, plus assisting Chefs with saucing plates, This is a fast-paced
position requiring 6 months of previous kitchen experience.
ï Pantry Station Carefully built salads served as a first course or a light meal on their own. Duties consist of
preparing, assembling, and garnishing all salads, including the preparation of freshly made dressings.
Consistency in our dressing and presentation is critical in this position. A minimum of 6 months previous
kitchen experience is preferred
ï Vegetable Station - A challenging assembly station responsible for preparing and plating a variety of
vegetables and starches. Duties consist of marinating and grilling vegetables, preparing a variety of mashed
potatoes, cooking white rice, and assembling all entrees. This is a technically difficult station with 6 months of
previous kitchen experience preferred.
ï Pastry Station Desserts and pastries are baked fresh daily. Duties consist of following recipes accurately to
prepare and bake desserts and pastries, assembling all dessert orders according to Roys presentation
standards, heating up bread to accompany meals. A minimum of 6 months previous kitchen experience is
ï Fish Station The heart of our Hawaii Inspired Euro-Asian menu. Duties consist of fish inventory and
rotation, portioning a variety of Hawaiian fish, and flat grill cooking of all fish filet's to appropriate
temperature. Previous butcher experience and a minimum of 6 months previous kitchen experience
ï Broiler Station Duties consist of cooking meats and fish to appropriate temperatures, slicing meats, and
helping to coordinate the movement and timing of assembled dishes to the sauce station in order to deliver
complete orders. Helps prepare a family meal for Staff Members each shift. A Sous Chef normally runs this
Aloha and have a great day!