Department: Limelight
Reports to: Executive Chef & Sous Chef
Status: Non-Exempt
1. Job Purpose/Objective:
Hourly Rate: $23.00 an hour
Limelight Hawaii is Honolulu’s premier entertainment and dining venue, offering cocktails, à la carte dinner service, daily lunch, and full banquet events for breakfast, lunch, and dinner. We are seeking a skilled and motivated Lead Line Cook to serve as a key member of the culinary team. This position not only prepares and executes menu items with consistency and excellence but also provides leadership and guidance to other line cooks and prep staff, ensuring smooth kitchen operations during service and events.
Key Responsibilities
Culinary Execution
Prepare, cook, and plate dishes for:
À la carte dinner service
Cocktail and lounge offerings (pupus, small plates)
Breakfast, lunch, and dinner banquets
Daily lunch service for groups and individuals
Ensure food presentation and portioning meet Limelight’s culinary standards.
Follow recipes, prep lists, and production schedules with precision.
Maintain quality control and taste consistency across all menu items.
Leadership & Supervision
Act as shift leader on the line, ensuring kitchen stations run smoothly.
Assist with training and mentoring line cooks, prep cooks, and stewards.
Communicate clearly with chefs, FOH managers, and service staff to coordinate timing.
Monitor workflow and delegate tasks during peak service.
Provide input on daily specials, menu changes, and banquet production plans.
Kitchen Operations
Ensure all stations are properly stocked, organized, and cleaned before, during, and after service.
Assist with ordering, inventory rotation, and product checks.
Uphold health, safety, and sanitation standards in compliance with DOH and company policies.
Support special events, tastings, and high-profile functions as needed.
Qualifications
3+ years of experience as a line cook in a restaurant, hotel, or banquet environment; prior lead/supervisory experience preferred.
Strong knowledge of cooking techniques, kitchen equipment, and food safety.
Proven ability to work efficiently in a high-volume, fast-paced environment.
Strong communication, organizational, and leadership skills.
Culinary school training or certification is a plus but not required.
Ability to lift 30 lbs., stand for extended periods, and work in hot, fast-moving conditions.
Flexible availability, including mornings, evenings, weekends, and holidays.
Core Competencies
Leadership: Guides and supports the line team to deliver consistent quality.
Culinary Expertise: Executes dishes with precision, creativity, and consistency.
Teamwork: Collaborates effectively with both back-of-house and front-of-house teams.
Efficiency: Maintains speed and accuracy under high-pressure service.
Adaptability: Transitions seamlessly between à la carte dining and large-scale banquets.
Opportunities
As a Lead Line Cook at Limelight Hawaii, you will play a pivotal role in shaping the culinary identity of Honolulu’s newest entertainment and dining destination. This position offers opportunities for advancement into sous chef and culinary leadership roles while contributing to a dynamic program that blends local flavors with world-class dining and entertainment experiences.
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