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Opportunity sourced from the Official SkillBridge website. Not endorsed by the Department of Defense.
Program OverviewThe Hideaway Club Line Cook and Culinary Support SkillBridge Program provides transitioning service members with comprehensive, hands-on training in back-of-house kitchen operations within a morale-focused Coast Guard food and beverage facility. This culinary-focused training plan equips participants with the skills necessary to manage small-scale kitchen prep, cooking, sanitation, food safety compliance, and high-volume service during bar operations and morale events. Graduates will gain the culinary fundamentals and operational confidence required for employment in restaurants, food trucks, catering businesses, or entrepreneurial ventures in the food service industry.
SkillBridge Training Plan: Line Cook and Culinary SupportBusiness Name: The Hideaway ClubLocation: Kapolei, HIDuration: Up to 6 months (approx. 720–800 hours; scalable down to 2 months)Training Type: On-siteSupervisor: Desiree Faumui, Club Manager________________________________________Program OverviewThe Hideaway Club Line Cook and Culinary Support SkillBridge Program provides transitioning service members with comprehensive, hands-on training in back-of-house kitchen operations within a morale-focused Coast Guard food and beverage facility. This culinary-focused training plan equips participants with the skills necessary to manage small-scale kitchen prep, cooking, sanitation, food safety compliance, and high-volume service during bar operations and morale events. Graduates will gain the culinary fundamentals and operational confidence required for employment in restaurants, food trucks, catering businesses, or entrepreneurial ventures in the food service industry.________________________________________Training Goals• Develop full proficiency in small commercial kitchen operations and menu execution• Train in safe food handling, fryer/grill operation, and batch prep for high-volume service• Build confidence in working independently as a lead cook during service hours• Understand inventory rotation, cost awareness, and basic food ordering procedures• Strengthen soft skills such as tempo management, teamwork, communication, and service flow awareness________________________________________Terminal Learning Objectives (TLOs)Participants will:• Operate kitchen equipment safely, including fryer, flat top, microwave, and prep tools• Execute The Hideaway Club’s full food menu to standard (corn dogs, tenders, fries, tots, mozzarella sticks, dino nuggets, saimin, wings, and specialty items)• Maintain strict sanitation and food safety compliance under Hawaii DOH guidelines• Manage prep lists, track stock levels, and communicate shortages or reorder needs• Lead kitchen operations during bar hours, coordinating timing with bartenders and service staff• Support large-scale morale events and bulk food preparation with efficiency and consistency• Complete a civilian-ready resume and interview prep for culinary roles or food entrepreneurship________________________________________6-Month Weekly Training ScheduleWeek Focus Area Training Modules & Activities1 Orientation Meet staff, kitchen tour, safety/HACCP overview, review TLOs, uniforms & hygiene standards2 Equipment & Safety Fryer operation, flat top handling, microwave use, burn prevention, grease fire protocol3 Menu Familiarization Walkthrough of full Hideaway food menu, portion standards, plating/presentation basics4 Food Prep & Batch Cooking Bulk thawing, fryer prep, temp checks, holding time management5 Sanitation & Compliance Deep dive on DOH standards, glove use, cross-contamination prevention, temp logs6 Service Flow & Timing Coordinating ticket times with bartenders, prioritization during high-volume rushes7 Inventory & Stock Rotation Receive shipments, rotate stock (FIFO), update prep sheets, track usage trends8 Advanced Prep Efficiency Batch prepping multiple items, managing cooking windows, minimizing waste9 Independent Cooking Shifts Trainee runs kitchen section under observation during normal bar operations10 Morale Event Execution Bulk BBQ setup, mass fryer/grill support, teamwork for tournaments and events11 Lead Cook Shift Trainee takes full control of kitchen operations for a service period with minimal oversight12 Transition & Evaluation Final skills assessment, resume coaching, interview prep, exit review with supervisor13–24 Advanced Culinary Skills Expanded menu innovation, kitchen leadership, inventory management, and morale event planningScalability:• 2-Month Program: Focus on foundational modules (Weeks 1–8 condensed) and simplified lead shift.• 3-Month Program: Original 12-week schedule maintained.• 6-Month Program: Expanded schedule with additional advanced cooking practice, event leadership, and operational refinement.________________________________________Creative Final ProjectIn addition to the lead shift, all interns will complete a Creative Final Project to showcase their learning and creativity during the program. This project is specifically tailored to cooking, allowing participants to apply their skills in menu innovation, kitchen efficiency, or event food concepts.Project Description:Interns will develop a new menu item, kitchen process improvement, or event food concept inspired by their experience at The Hideaway Club. They will present their project to the team during their final week. The project is not a requirement but is highly encouraged as a way to reflect on their learning and leave a personal mark on the program.Examples of Creative Final Projects:1. New Menu Item: Create a unique food item using existing kitchen equipment and inventory. Include a creative name, recipe, cooking instructions, portion standards, and cost analysis.o Example: A themed slider, sandwich, or appetizer inspired by Coast Guard morale or Hawaiian flavors.2. Kitchen Process Improvement: Present a new system or tool to improve kitchen operations, such as:o A prep workflow to reduce cooking times during rush periods.o A cleaning schedule or tool to improve sanitation and reduce downtime.o A method to better manage inventory rotation and minimize waste.3. Morale Event Food Concept: Design a food menu or setup for a special morale event, such as:o A BBQ menu with themed dishes.o A "build-your-own" food station (e.g., taco bar, burger bar).o A creative snack platter for game nights or tournaments.4. Batch Cooking Innovation: Develop a new approach to batch cooking for high-volume service, such as:o A method to streamline fryer or grill operations during morale events.o A creative way to prep and serve bulk food items efficiently.Purpose:This project highlights the intern’s creativity, problem-solving skills, and ability to apply what they’ve learned in a practical and fun way. It also serves as a token of their time spent with the team and fosters a sense of accomplishment.________________________________________Daily Responsibilities• Prepare and cook all menu items independently• Maintain clean and organized workstation and equipment• Monitor fryer oil quality, temperatures, and food safety logs• Coordinate ticket timing with bartenders for smooth service• Restock kitchen with prep supplies and frozen inventory• Execute end-of-night kitchen cleaning and shutdown procedures• Assist with event prep, bulk cooking, and catering-style service when applicable________________________________________Supervision & Mentorship• Supervisor: Desiree Faumui• Additional Trainers: Kitchen Leads / Senior Cooks• Daily oversight of cooking tasks and safety compliance• Weekly review sessions to evaluate progress and answer questions• Midpoint and final evaluation to assess readiness for civilian employment in food service________________________________________Compliance & Policy Notes• Hawaii DOH food safety guidelines and base food handling rules• HACCP principles, temp control, thawing procedures• Proper glove use and cross-contamination avoidance• Fire safety, oil management, and emergency kitchen procedures• Incident documentation and service interruption prevention protocols________________________________________Assessment & Completion RequirementsTo complete the program, the participant must:• Complete at least 720 hours of training (scaled to 120 hours for 2-month program)• Demonstrate full ability to prep and cook all menu items unassisted• Pass a food safety and sanitation review with supervisor• Lead at least one full-service kitchen shift with passing evaluation• Complete and present a Creative Final Project (optional but encouraged)• Score at least 80% on final performance assessment covering technical and soft skills• Submit finalized resume and complete mock culinary/job interview• Provide a short written reflection on training experience and post-transition goalsInformal Exit Interview:At the conclusion of the program, participants will engage in an informal exit interview with the Club Manager. During this interview, they will be asked:• Three things they really liked about the program.• Three things they didn’t like but understood as important to the learning experience.• Three things that surprised them during their internship.• Feedback on ways to improve the program to make it an even better learning experience for future participants.The informal nature of this interview encourages honest and constructive feedback, fostering continuous improvement for the program.________________________________________Post-Program Transition Support• Resume and cover letter assistance for culinary and hospitality roles• Exposure to local food service hiring networks and vendor partnerships• Optional mentorship for food truck or culinary entrepreneurship paths• Letter of recommendation provided upon successful completion________________________________________Points of Contact• Supervisor: Desiree FaumuiClub Manager, The Hideaway ClubEmail: clubmgr.uscg@gmail.comPhone: 808-682-2714• SkillBridge POC: LCDR Neil ClarkinTitle: Hideaway Club OfficerEmail: Neil.P.Clarkin@uscg.mil
US Air Force, US Army, US Coast Guard, US Marine Corps, US Navy, US Space Force
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