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 300 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, 604 Clubhouse, and 604LOHA Grill. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha.

As a lead, you are responsible for day-to-day line/prep operations as the lead cook’s first line supervisor. You have all the same essential duties as a line/prep cook but on a supervisory level. A lead cook is responsible for the cooking, executing, prepping, and plating of all menu items. The lead cook will be held accountable for proper opening and closing procedures as mandated by the Chef to ensure that the establishment is up to health code, 604 food quality, and safety standards. Line Leads are subject to limited product ordering operations and weekly inventory as introductory management training.

Able to perform all duties in the kitchen. Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees if required. If asked, accurately answer menu items in regard to 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 products. Clearly communicates orders/needs to station cooks (line, prep, dish) with 100% accuracy and based on ticket time standards. Prepares and verifies that all menu items are prepared according to our company's quality standards 100% of the time. Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish. Trains new hires in kitchen operations of the restaurant and standard operating procedures including safety and sanitation expectations. Receives and/or delegates to put away deliveries systematically. Assigns daily side work and running side work for kitchen staff to ensure the restaurant runs efficiently. Kitchen time management based on posted schedule and business needs. Oversees cleanliness of staff, kitchen, and restaurant’s perimeter area and quickly corrects and reports any health hazards and code violations. Responsible for utilizing lead checklists and checking out BOH staff at the end of the shifts. The lead’s initials are required on each BOH staff’s checklists before they turn it into a manager. Checks all food and non-food storage areas for proper supplies, organization, and cleanliness. Instructs designated personnel to rectify any cleanliness/organization deficiencies. Communicates with Chef on any product shortfalls for ordering. Assists in seeking to provide staff coverage in case of employee absence and adjusts staffing as necessary to meet business demands. Assists with HR duties such as conducting candidate interviews and recommending corrective action plans for employees. Communicates with Chefs regarding scheduled events and any kitchen operational updates or concerns. Key holding responsibilities including opening and/or closing the restaurant, securing offices, storage rooms, and building. Resolves customer complaints promptly and according to company guidelines. Ensures that staff report to work as scheduled while working with Managers in documenting any late or absent employees. Provides feedback to assign BOH staff on their performance. Attends designated meetings. All other duties as assigned.

• 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.

• Must be at least 18 years of age.
• Ability to read and communicate in English clearly and effectively.
• Ability to lift pots, pans, and other items weighing up to 50 pounds frequently.
• Enthusiasm and commitment to guest satisfaction.
• Valid health card or equivalent.
• Ability to perform simple math calculations and understand units and measures.
• Ability to stand and exert well-paced mobility for the duration of a scheduled shift.
• Ability to stand and walk for extended periods.
• Ability to lift, stoop, and bend.
• Flexibility on work availability.
• Hand coordination and dexterity for rapid productions.
• Comfortable handling a knife.
• Ability to efficiently multitask under time constraints.