Chef Jobs in Hilo, HI

Being able to lead and motivate the staff to excel in their positions. Have cooking, inventory, knife, equipment, sanitation experienced with restaurants. Being able to hire new cooks to ensure the restaurant is properly staffed. Able to complete recipe instructions, and train staff for consistency and presentation.

Situated on sacred land marked by royal fish ponds, natural lava plains, lush tropical gardens and alluring beaches, Mauna Lani - meaning "mountain reaching heaven," is an inspiring spiritual haven that captures a distinct sense of place deeply rooted in rich cultural traditions. The all-new luxury lifestyle resort from Auberge Resorts Collection is defining a new era of experiential luxury on the Island of Hawaii following a resort-wide re-imagination and renovation. Nowhere in the Hawaiian archipelago is the land more powerful, sacred or alive than this storied and natural place of wonder. Guests will be wowed by the transformational experiences, enriching cultural immersion, unrivaled amenities and curated moments. The resort will boast contemporary guest rooms and suites, five private bungalow residences, five extraordinary restaurants and lounges, three distinct pools, a signature spa and wellness haven, Kainalu active pursuits program, Living Culture program and an interactive Holoholo Kids Circle - all complemented by Auberge's intuitive and gracious service. Job Description The base salary range for this position is $70k - $85k. Join our team as CanoeHouse Sous Chef and become one of the authors of our story. As part of the Auberge family, you will work under the guidance of the CanoeHouse's Executive Chef to ensure a memorable culinary experience is provided to each guest. This role is responsible for the consistent and superior quality of all food items produced from the kitchen. We are looking for an individual who is passionate about their craft, creative and driven. He or she will have the desire to provide guidance to others and demonstrate a strong work ethic. Previous culinary leadership experience in a full-service luxury hotel is preferred. * Lead the various levels of Cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented. * Ability to step into any culinary station in the kitchen. * Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. * Use safe food handling procedures and maintain a safe working environment by using proper food handling skills and food safety guidelines. * Able to adjust recipes to accommodate guest requests and allergies. Qualifications * A minimum of 2 years experience in a similar position is required. * Able to work on a flexible schedule, including week-ends and holidays, according to department needs. * Food Safety Certification. * Graduate of professional Culinary program from accredited institution. * Must provide a negative TB Clearance. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, DHL Mahi Staffing, LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. 1 Hotel San Francisco is a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $85,000-$95,000 annually + incentive bonus SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

Maui Brewing Co. - Sous Chef Key Responsibilities: * Train and empower kitchen staff to excel in their roles, fostering a culture of growth and accountability. * Ensure seamless operations and maintain high cleanliness standards throughout the kitchen. * Uphold the highest standards of food quality and safety, ensuring every dish meets our Maui Brewing Co. standards. * Address any kitchen issues promptly to guarantee a smooth and efficient workflow. * Foster smooth communication and collaboration with our front-of-house team to ensure consistent service quality. Salary: $65,000 to $90,000 (DOE) Current benefits: * Medical and life insurance premiums are covered at 100% for managers. * Low cost buy up for dental and vision. * PTO after 6 months of employment. * Sick Pay covered after 90 days of employment. * Free shift meal. * Free parking. * Quarterly allotted amount to use on food and drinks at any restaurant - for you + guests. * Retail and food/drink (in addition to the quarterly allotted amount) discounts. * Eligible for bonus after one-year * In order work in the State of Hawaii (restaurants/food handling), a TB clearance is necessary upon being hired. If you do not have one, you can now email the Department of Health to get one sent to you or make an appointment at a participating clinic. Please visit ***************************** for directions and more information. PLEASE APPLY TO OUR COMPANY WEBSITE: *******************************************

Description Neighborhood cafe seeks a skilled working Chef to run our busy Kailua location. This is a tipped position. Base pay of $25-$28/hour + an average of $5/hour in tips added to your paycheck. We do deli counter service in the mornings. In the evenings we are a fast casual restaurant specializing in a little bit of everything from around the globe. Broad food influence is a must for this position. We do menu changes 3 times a year. The ability to plan and execute a menu change will be most important. You will have to learn the AM menu as well as the current PM menu. Your job will be to support both your AM and PM staff when it gets busy. More Requirements/Responsibilities 5 yrs minimum chef/kitchen manager/supervisory experience or - 10 years experience having worked all stations in a kitchen Experience with seasonal menu changes Must have Short order cookery Sauté, broiler, pantry, sanitation and knife skills are musts! Scheduling and Staff management Product ordering and inventory Problem solving skills Excellent customer service skills, Positive attitude and hard working, Available to work nights, weekends, and all holidays. Punctuality, Ability to work well in a team environment & Perform in high tempo & fast paced kitchen Special Instructions Apply in person. Kalapawai Cafe and Deli (Kailua town location) Please send any emails or resumes to ************************ OR preferably, we have made it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Explore limitless possibilities, dreams and adventures on Hawai'i Island as you blaze a trail for a rewarding career in hospitality. Embrace our passion for Hawai'i's heritage, culture and traditions with amazing career opportunities that await you in paradise. Journey into a luxury oasis where the aloha spirit comes alive. Fairmont Orchid is an award-winning luxury resort located on the majestic Kohala Coast of Hawai‘i Island. Immerse yourself in an authentic Hawaiian experience, surrounded by 32 oceanfront acres of lush tropical gardens, cascading waterfalls and a tranquil white sand beach and lagoon. Hawai‘i's warmth and serenity are reflected throughout the design of our family-friendly hotel accommodations with spacious guest rooms, suites and the exclusive Fairmont Gold concierge floor. Resort amenities include our Spa Without Walls, a 10,000-square-foot oceanfront pool, cultural activities, onsite restaurants, access to world-class golf, a 24/7 fitness center and a 10-court tennis pavilion. Inspired by culture, well-being and genuine aloha, Fairmont Orchid welcomes you to experience authentic Hawai‘i. What is in it for you: *benefit available for fulltime or part time employees while being a part of the Fairmont Orchid ‘ohana Premium preferred provider medical/drug/vision benefits at competitive prices. We put you first & value you with employer paid coverage for group life and accidental insurance coverage (1x annual salary) + Coverage is available for your ‘ohana!* We believe that hospitality has the power to unlock a better tomorrow with our 401(k)/retirement saving plan & matching program. Don't just live in the moment - own your moment with 15 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately* Incentive Bonuses are available to inspire creativity & dedication to deliver exceptional experiences. We go the extra mile by offering 50% discounts at hotel restaurants, 50% discount on retail items at our Fairmont Store & 30% discount of services offered in our Spa Without Walls. We are globetrotters taking advantage of our Travel Program with unlimited employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide)* Complimentary meals in our employee dining facility Job Description What you will be doing: Reporting to the Executive Sous Chef, responsibilities and essential job functions include but are not limited to the following: Directly oversee the Fairmont Orchid's Banquet operation. It is 100,000+ square feet of indoor/outdoor Banquet Space. Direct some of the largest events on Hawaii Island. Scope of work ranges from multiple day conventions to intimate weddings to community events. Manage Colleague Dining to ensure high quality and diverse offerings Assist with PM Gold Floor production Partner with Banquet department to ensure proper setup and service Team with Stewarding on equipment management and timely food delivery Collaborate with the Catering and Conference Service team on client needs and menu development Actively participate in Pre-Convention meetings Lead, mentor and train the Food & Beverage Operations team Ensure Food & Beverage relevant brand standards are maintained Strategize on new products and service offerings Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues Maintain and enhance the food products through creative menu development and presentation Follow all safety and sanitation policies when handling food and beverage Order food, operating supplies and equipment Monitor and manage Food Cost Labor Control/accuracy through scheduling and payroll analysis Lead meetings with direct reports Participate in colleague review process Qualifications Your experience and skills include: Previous leadership experience in the Culinary field, required Diploma Certification in a Culinary discipline, preferred Banquet and/or Catering experience, preferred High volume experience in hotel/resort/casino/catering facility, preferred Inspiring culinarian with a passion for food Natural leader to keep the team engaged and focused Organized with solid time management skills Team player with a collaborative approach Ability to coordinate a team, work well under a fast paced & high pressure environment, driven to remain calm & courteous at all times, and hold the needs of a guest with high priority. Additional Information Salary Range: $90K - $110K Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining U.S. work authorization. Your team and working environment: Our team embraces the Japanese term Kaizen "to always be improving the spirit that drives us." We foster a collaborative environment that thrives on innovation. There is no great chef, without a great team. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS #LI-KK2 #AlohaOrchid

Situated on sacred land marked by royal fish ponds, natural lava plains, lush tropical gardens and alluring beaches, Mauna Lani - meaning “mountain reaching heaven,” is an inspiring spiritual haven that captures a distinct sense of place deeply rooted in rich cultural traditions. The all-new luxury lifestyle resort from Auberge Resorts Collection is defining a new era of experiential luxury on the Island of Hawaii following a resort-wide re-imagination and renovation. Nowhere in the Hawaiian archipelago is the land more powerful, sacred or alive than this storied and natural place of wonder. Guests will be wowed by the transformational experiences, enriching cultural immersion, unrivaled amenities and curated moments. The resort will boast contemporary guest rooms and suites, five private bungalow residences, five extraordinary restaurants and lounges, three distinct pools, a signature spa and wellness haven, Kainalu active pursuits program, Living Culture program and an interactive Holoholo Kids Circle - all complemented by Auberge's intuitive and gracious service. Job Description The base salary range for this position is $70k - $85k. Join our team as CanoeHouse Sous Chef and become one of the authors of our story. As part of the Auberge family, you will work under the guidance of the CanoeHouse's Executive Chef to ensure a memorable culinary experience is provided to each guest. This role is responsible for the consistent and superior quality of all food items produced from the kitchen. We are looking for an individual who is passionate about their craft, creative and driven. He or she will have the desire to provide guidance to others and demonstrate a strong work ethic. Previous culinary leadership experience in a full-service luxury hotel is preferred. Lead the various levels of Cooks to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented. Ability to step into any culinary station in the kitchen. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages. Use safe food handling procedures and maintain a safe working environment by using proper food handling skills and food safety guidelines. Able to adjust recipes to accommodate guest requests and allergies. Qualifications A minimum of 2 years experience in a similar position is required. Able to work on a flexible schedule, including week-ends and holidays, according to department needs. Food Safety Certification. Graduate of professional Culinary program from accredited institution. Must provide a negative TB Clearance. Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, DHL Mahi Staffing, LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Please click here to review our Applicant Privacy Policy. This position is for our new Marlin Bar in Queens Marketplace scheduled to open in Q4 2025. Training will take place at the Mauna Lani Restaurant. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE * Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success * Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary * Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef * Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE * You have 3+ years of high volume culinary/hospitality experience * You have 1+ years of high volume kitchen leadership experience * You have a current food handler's card and other certification as required by federal/state/local law * You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards * You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility * You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email * You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred * Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently * Bending/stooping/kneeling required - frequently * Routine standing for duration of shift * Maneuvering the following types of equipment or machinery: * Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual * Scheduled shifts determined by business needs Pay Rate: 80,000 - 85,000 annually Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by the restaurant, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as conduct and attend regular operational meetings to ensure effective coordination and cooperation between the whole restaurant Comply with Merrimans' Work Rules and Standards of Conduct. Work harmoniously and professionally with employees and other management Maintains a high degree of cleanliness throughout the work area including reach-in and walk-in boxes Assist with banquets and special event menu, production and prep when needed Assist to the deposition of left-over food items Checks supplies of needed food items for shortages of items to be produced on a given day Ensures the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio Performs additional duties as assigned Job Requirements Experience in a high-volume restaurant Must have working knowledge of basic cold food preparation and sanitation standards as well as the operation of kitchen equipment Cold food preparation experience Desire to lead, coach and mentor Ability to work in a team environment Ability to multi-task and adapt quickly to change Ability to clearly communicate both verbally and written. Must be able to read, write and speak the English language sufficient to understand menus, special promotions, record orders, answer the phone and communicate with coworkers and guests Ability to manage, organize relevant data by operating office equipment including pos, computer, Xerox machine, calculator and telephone. Knowledgeable in Microsoft Word, and Excel Some travel is required for training, conferences, and special events Ability to supervise, demonstrate and expedite in various kitchen production areas Continuous standing to supervise, demonstrate and expedite in various kitchen production areas Three to five years previous experience in a culinary/food & beverage line position, or four to five years in a supervisory or assistant manager position 3 years previous experience in similar capacity in fast paced luxury environment Successful candidate must possess legal work authorization in United States

Job Details Monkeypod Kitchen Wailea - Kihei, HIDescription Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Plan, direct, and coordinate all aspects of kitchen operations and the culinary team. Work with the General Manager to ensure that the restaurant concept if followed in all menu development and execution. The Chef is responsible to perform duties of all kitchen positions, if necessary. Essential Functions Statement(s) Responsible for the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing. Recruit, train, schedule, review, and discipline food production employees; enforce policies and procedures. Contribute information and analysis to strategic plans and reviews. Create and implement production, productivity, quality, and customer-service standards. Continuously work to improve menu quality and consistency by analyzing food production records and menu expenses, standardizing production recipes, promoting kitchen staff interest in quality improvement, and implementing changes. Ensure that all products are consistency prepared and served according to our recipes, portioning, and serving standards. Keep all recipes current and accurate. Regularly review kitchen operations, including special event setups, prices, and special offers. Meet kitchen financial objectives by estimating requirements, providing input on the annual budget, designing menus, evaluating time-saving production techniques, and training others in specialty techniques. Manage kitchen inventory, including ordering and receiving product. Establish and manage kitchen product pars to ensure the restaurant is always well stocked. Ensure that all products are received in the correct unit count and condition. Establish and maintain organization of the kitchen, walk in, dry storage, and chemical storage areas. Utilize Hot Schedules to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Make employment and termination decisions consistent with the General Manager's approval. Code department invoices correctly. Be knowledgeable of all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests. Strive to master the craft of food, drink, and merrymaking, with Aloha. Work to continuously improve your craft. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Fill in where needed to ensure guest service standards are met with efficient operations. Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certified trainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules. Assist in completion of all BOH employee 60 day and annual reviews; communicate any employee feedback as needed. Ensure BOH employees are recognized on a fair and consistent basis to acknowledge those who perform exceptionally. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Fill in as needed to ensure guest service standards are met with efficient operations. Ensure BOH schedules are posted each Friday for the following Monday schedule start. Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately daily. Perform food orientation once a period for new employees. Ensure MSDS file is on hand and accessible for all staff. Arrange for BOH employees to participate in craft workshops at least twice per audit period. Meet with the General Manager for 1:1's twice per per

The Sous Chef is responsible for maintaining a high standard of food quality, cleanliness, safety, costs, and facility management. Job Responsibilities, including but not limited to: Maintain a harmonious team environment with all managers and staff. Manage kitchen line five days a week in a food expeditor role, including coordinating fire times, proper plating, and prepping/cooking as necessary. Assist in interviewing, training, development, and discipline of all BOH staff. Lead to ensure company standards for quality, service, and cleanliness are upheld, including checkouts of AM & PM kitchen shifts, daily line tasting of all food, and proper food handling. Manage cleanliness and organization of all BOH equipment, refrigeration and storage areas as set by Executive Chef. Assist FOH Managers to present any food specials, changes to food items, or any other BOH information that needs to be communicated to the FOH service staff. Ensures all stations remain stocked before and during shifts. Manage all prep lists. Attend weekly manager meeting. Job Requirements: A minimum of 2 years working in a culinary supervisory position. Understanding of proper use of all BOH equipment. Strong communication skills. Ability to resolve conflict. Ability to multitask and work in a fast-paced environment. Flexibility to work evenings, weekends, and holidays. Must be able to stand and walk for extended periods of time.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The Sous Chef holds a management position within the culinary team, reporting to the Executive Chef, and is responsible for supervising the day-to-day running of the Resort's kitchen. In addition, the Sous Chef will be responsible for the management of food costs, production control, reducing wastage and culinary training for all culinary employees on a daily basis. We are looking for individuals who have a solid knowledge of food, are passionate to develop their management skills within the hotel industry, have creativity and flair, the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic. Requirements Education and Experience: Bachelor's degree in hospitality/culinary management. Supervisory experience required. Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Supervisory and management experience is required and culinary qualifications are essential. Japanese Cuisine experience preferred. Benefits TN Visa provided 76,000 USD Annual Gross Income The company temporarily houses the employee, until housing gets assigned by a third party. Flight from home city to USA Free medical insurance Free working shift meal

If you are an internal applicant, please log into Workday and submit your application via the Jobs Hub. Please click here to apply internally. This role will be located at one of Discovery Land Company's locations: Makena Golf & Beach Club, set on Maui, HI. Makena is seeking a Sous Chef to join the Culinary Department. The Sous Chef is responsible for the supervision and management of all food preparation and kitchen organization. The Sous Chef will work closely with the Executive Chef to train and develop the culinary staff, and refine the procedures and skills used in the kitchen to ensure consistency and accuracy in creating the highest level of service to our members. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities • Work closely with the Senior Chefs in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc. • Assist Culinary leaders with menu creation, development, and implementation. • Discusses with the Senior Chefs and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance of the Senior Chefs. • Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. • Adherence to budgeted headcounts for his/her outlet according to budget and business level. • Assigns in detail, specific duties to all employees under his/her supervision and instructs them in their work. • Responsible for the quality of all food items prepared in the kitchen he/she supervises by constantly checking food for taste, temperature and visual appeal. • Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Senior Chefs. • Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Senior Chefs concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation. • Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. • Ensure high level of food safety management system including HACCP and all local food safety regulations. • Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. • Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly. • Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date. • Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property. • Any other duties as assigned. Qualifications • Culinary Degree or pedigree. • At least five (5) years of culinary experience in large world class resort, hotels and clubs. • Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. • Has complete knowledge and understanding of all cookery techniques and processes. • Has thorough knowledge of all food products - local and imported. • Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. • Thorough understanding of all occupational health and safety issues. • Knowledge of F&B operational requirements. Additional Requirements • Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. • Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. • Ability to work in a team environment. • Ability to stay calm and focused during the busiest of times. • Ability to read, write, speak, and understand English; additional languages preferred. • Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Benefits • Competitive Pay • Medical, Dental, and Vision Benefits • 401k Contribution • Paid Time Off and 11 Paid Holidays • Professional development and upward mobility opportunities About Us Makena Golf & Beach Club is an island dreamscape spread across Mauiʻs southern leeward coast that spans from turquoise sea to rolling mountaintops. Makena is a private, members-only community that honors Makena's rich cultural heritage and takes to heart the responsibility to support its abundant nature and a sustainable future. Makena offers its members an 18-hole golf course designed by Robert Trent Jones, Jr.; a private beach club with resort pools and cabanas; a world-class spa and fitness center; a kids club, tennis and pickleball courts; multiple indoor and outdoor dining venues; and Discovery's signature Outdoor Pursuits program. At Makena, our employees use their personal talent, passion, and resources to meaningfully integrate with diverse cultures and communities. All while providing the highest level of member and guest services and contributing to the creation of unforgettable experiences. Discovery Land Company is a U.S.-based real estate developer and operator of private residential club communities and resorts with a world-renowned portfolio of domestic and international properties. The mission of Discovery Land Company is to create one-of-a-kind environments that provide individuals and families the freedom, security, and resources to learn, grow, and play in some of the most beautiful places in the world. For more information about our company, please visit: ******************************* #LI-KH1

Up to $65000/ Year Department: Regency Culinary Reports to: Kitchen Manager Status: Exempt 1. Job Purpose/Objective: The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef will be working with the Executive Chef with executing the food in the kitchen, driving menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. 2. Essential Job Functions: Incumbent may perform any or all the following: Food Production · Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. · Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle) · Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation. · Conducts, coordinates, and supervises inventories · Monitor's material consumption and orders required food and equipment daily to satisfy the daily production plan · Participates in the development of food products and menus as needed for menu presentations · Must be aware of content in catering manuals; conducts updates when necessary · Executes countermeasures in the production in case of customer complaints · Supports training of kitchen helpers Quality · Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to · Maintains and monitors quality, conducts quality control checks according to HACCP regulations · Conducts quality checks of goods received · Monitors and ensures compliance with recipe specifications Leadership · Ensure that the area of responsibility is properly organized, staffed, and directed · Create daily schedule to ensure proper staffing requirements are met · Guide, motivate and develop the subordinate employees within the Human Resources Policy · Teach and train staff of production and presentation changes to menu items · Make the company's values and management principles live in the department(s) · Implement and control the cost budget in responsibility; initiate and steer corrective actions in case of deviations · Discipline and document underperforming staff members · Act as Executive Chef in the absence of the Executive Chef · Performs other related duties as assigned or requested 3. Essential Skills (Minimum qualifications individual must possess when entering position) - i.e. skillsets, education, certifications, etc. · Minimum 5 years, high volume catering/banquet experience · Minimum 5 years management experience in food and beverage operation · High Volume, restaurant experience; must have worked in restaurants doing over $XX sales annually · A stable work history, no more than two employers in the previous six years · Strong and effective communication, documentation, and organizational skills · Ability to maintain high levels of food cost and hygiene · Knowledge of food and hygiene regulations (HACCP) is required · Ability to lead and mentor a team · Must be able to demonstrate strong leadership skills · Professional appearance demeanor and conduct · Good knowledge of Microsoft Office and Windows-based computer applications. Ceridian time keeping a plus · Able to work varied shifts including holidays and weekends · Able to work in a high pressure, fast paced environment · Skilled in writing production lists, F&B proposals and requisitions · Experience with purchasing, receiving and inventory control · Experience with document and enforcing food safety procedures and workplace safety procedures · Upscale hotel catering experience a plus · Skilled in all styles of cooking, including Italian, French, and fusion · Apprenticeship of Certification course from culinary school preferred · Financial understanding in food costs and minimizing wastage in the kitchen is required 4. Working Conditions/Job Environment · General high volume kitchen equipment · General office equipment and supplies · Exposure to potential eye strain and muscle strain due to constant use of computer and continuous repetitive motion · Must be able to stand for extended periods of time. · Exert physical effort in transporting 50 pounds. · Endure various physical movements throughout the work areas. · Reach 2 feet. · Able to maintain professional posture throughout entire shift. · Must be able to travel to client sites for monthly/quarterly meetings. The information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job. Management has the right to add to, revise, or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position. EOE/M/F/Vet/Disabilities

Job Title: Chef De Cuisine Company: Highway West Vacations Status: Full-Time, Non-Exempt Supervisor: Regional Director, General Manager Benefits: We offer a competitive compensation package with Company paid employee only health insurance, vacation and sick time, Company paid holidays, life insurance, and employee discounts! Job Description: The Chef de Cuisine is responsible for leading the day to day operations of the restaurant kitchen. He or she will work with the property team and the Highway West Vacations corporate team to provide guests with a high-quality culinary experience. An ideal candidate possesses strong organizational skills, creativity, proven leadership experience and a commitment to culinary excellence. He/she will work closely with the property management team as well as the Corporate Director of Food and Beverage. Requirements: Dependable, punctual, impeccable attendance record Accurate, attention to detail, service oriented Strong passion for restaurant operations Strong organizational skills Positive attitude, strong interpersonal and diplomatic skills Excellent communication and organizational skills. Professional demeanor Must be able to work on feet for extended periods Must be able to work a flexible work schedule including evenings, weekends and holidays. Proof of eligibility to work in the United States HWV Hospitality Services Inc. is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. #HWV1

Sous Chef Status: Exempt Report to: General Manager, Executive Chef, Culinary Director, and Executive Vice President Oversees daily Kitchen functions to ensure quality of food preparation, food appearance, cleanliness and sanitation of production, equipment, and employee appearance standards. This position assists the Executive Chef. This position assists in the overall kitchen functions/operations including but not limited to food costs, labor cost, profit/loss control; assists to develop menu items to pair with craft beers and wine; assists to create menus items/specials as well as execute Corporate specs; assists to develop/maintain purchasing/ordering, assists in the preparation and maintenance of quality assurance, sanitation, cleanliness standards; and assists in the training/development of all back of house employees in all aspects in the methods of cooking, preparation, plate presentation, portion/cost control, and sanitation and cleanliness. Position Responsibilities: Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Assists to coordinate all training and development activities for all back of house employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. Assists to develop recipes and portion specifications in accordance with Corporate specs, consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Assists in the preparation of operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Assists in making employment and termination decisions under the supervision of EVP and HRD including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Assists to provide orientation of Company and department rules, policies, standards, and procedures and oversee training of new kitchen employees. Fill in where needed to ensure exceptional guest service standards and efficient operations are met at all times. Assists to prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner as per Corporate standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs and monthly safety inspections. Works with EVP, Executive Chef, Culinary Director, and GM to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Assists to oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Assists to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor-cost objectives are met. Assists to oversee the training of back of house staff in safe operation of all kitchen equipment and utensils. Assists to train back of house staff in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Perform other work related duties and responsibilities as assigned incidental to the work described herein. Requirements Key Qualifications: 2+ years Sous Chef proven practical work experience. Strong cleanliness and organizational skills. Computer literate skills - Microsoft Word, Excel, and WEB-based ordering. Ability to work in a fast-paced, high-volume kitchen Ability to work all stations in the kitchen. Ability to give and receive constructive feedback. Must maintain strong working relationships with GM, Executive Chef, Culinary Director, Assistant Managers, Hourly staff, Senior Management, and Corporate. Excellent supervisory, communication, and guest service skills is required. Valid driver's license required. Personal vehicle required per travel to specific location sites as needed. Plan and assign daily goals, tasks, and assignments. Assure proper completion through follow-up. Ability to reach, bend, stoop and frequently lift up to 50 pounds on an as-needed basis. Be able to work in a standing position for long periods of time (up to 9 hours). Ability to work any day, any time, and or any shift. Assists to ensure compliance with Company standards for food cost control, waste reduction, quality, safety, and exceptional customer service. Assists to manage compliance to state and federal rules and regulations in running a food and beverage establishment. Reporting to this position are: Non-exempt hourly employees per given shift. Essential Skills and Experience Leadership: a demonstrated ability to lead people and get results through others. Measurement of performance to Company goals and standards and establishment of targets for improvements in safety, quality, cost, delivery and employee relations. Management: the ability to organize and manage multiple priorities/projects. Employee training and development. Quality orientation and attention to detail. Problem analysis and problem resolution. Excellent interpersonal and communication skills. Ability to build high performance teams and a strong team player. Work requires progressive experience in high volume executive chef capacity. EDUCATION/TRAINING Bachelor's degree with major concentration in food preparation, management, nutrition, or related field. Sous Chef certification preferred. OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE Receipt and Acknowledgment I acknowledge and understand the following: • Receipt of the does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. • The provides a general summary of the position in which I am employed, that the contents of this job description are job requirements and, at this time, I know of no limitations, which would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform the Manager-on-Duty at any time that I am unable to perform these functions. • Job duties, tasks, work hours and work requirements may be changed at any time with or without notice by Corporate. • Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of the Company.

Cafe Pesto in Hilo, HI is looking for one line cook to join our 38 person strong team. We are located on 308 Kamehameha Avenue Suite 101. Our ideal candidate is attentive, ambitious, and hard-working. Responsibilities Set up and stock stations with all necessary supplies Chop vegetables, prepare sauces and other food preparation. Cook menu items in cooperation with the rest of the kitchen staff Clean up station and take care of leftover food Stock inventory Qualifications Cooking experience or Back of the House experience preferred Able to meet all scheduling commitments Able to anticipate needs of others in the kitchen and proactively work to meet those needs Strong attention to detail We are looking forward to reading your application.

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by the restaurant, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as conduct and attend regular operational meetings to ensure effective coordination and cooperation between the whole restaurant Comply with Merrimans' Work Rules and Standards of Conduct. Work harmoniously and professionally with employees and other management Maintains a high degree of cleanliness throughout the work area including reach-in and walk-in boxes Assist with banquets and special event menu, production and prep when needed Assist to the deposition of left-over food items Checks supplies of needed food items for shortages of items to be produced on a given day Ensures the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio Performs additional duties as assigned Job Requirements Experience in a high-volume restaurant Must have working knowledge of basic cold food preparation and sanitation standards as well as the operation of kitchen equipment Cold food preparation experience Desire to lead, coach and mentor Ability to work in a team environment Ability to multi-task and adapt quickly to change Ability to clearly communicate both verbally and written. Must be able to read, write and speak the English language sufficient to understand menus, special promotions, record orders, answer the phone and communicate with coworkers and guests Ability to manage, organize relevant data by operating office equipment including pos, computer, Xerox machine, calculator and telephone. Knowledgeable in Microsoft Word, and Excel Some travel is required for training, conferences, and special events Ability to supervise, demonstrate and expedite in various kitchen production areas Continuous standing to supervise, demonstrate and expedite in various kitchen production areas Three to five years previous experience in a culinary/food & beverage line position, or four to five years in a supervisory or assistant manager position 3 years previous experience in similar capacity in fast paced luxury environment Successful candidate must possess legal work authorization in United States