Sous Chef Jobs in Hawaii

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: *******************************************

Job Details Ulu Kitchen - Lahaina, HIDescription Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef with all aspects of the kitchen operations and management of the culinary team. Assume all duties and responsibilities of the Chef in his/her absence. The Sous Chef is responsible to perform duties of all kitchen positions when necessary. ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) Support the Chef in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing. Conduct disciplinary meetings, providing action steps and coaching opportunities. Assist the Chef in creating the kitchen budget (including capital improvements) and annual business plan; support the execution of the restaurant business plan through completion of assigned action steps. Assist the Chef with kitchen succession planning with and recommendations for training and development. Assist the Chef with all food, kitchen supply, equipment costs and inventories. Input inventory counts, new items, recipes, and review inventory reports. Responsible for supporting, meeting, and maintaining, budgeted food costs; assist with preparation of food cost reports. Assist in the development of menu items based on palatability, nutritional value, portion size, presentation, restaurant concept, and cost. Assist Chef/Chef de Cuisine in planning and completing of quarterly food tastings to review execution of current menu items and to share new menu ideas. Review menu items and analyze recipes to assist the Chef in determining labor and overhead costs, and assigning prices to menu items. Assist the Chef with researching all food and kitchen supply vendors to ensure HCR standards of quality are met, while supporting the business plan and budget. Work with the Chef to create the budget for kitchen capital improvements, and assist in overseeing all aspects of those improvements including facility and equipment. Support the Chef in managing all aspects of kitchen organization, cleanliness, and maintenance, utilizing in-house maintenance staff and outside maintenance contractors. Assist the Chef with kitchen equipment repairs and maintenance. Assist in overseeing all aspects of facility and equipment improvements. Work with the Chef on special events, coordinating with event organizers on menus/food items, necessary equipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing. Participate in the hiring process by completing interviews, making hiring recommendations, and assisting the Chef in making job offers as approved. Support the Chef in the management of all kitchen staff focusing on morale, training opportunities, advancement, and recommending necessary employment actions. Conduct meetings of disciplinary action and coaching opportunities. Assist the Chef in meeting the budgeted labor percentage while upholding HCR standards for quality. Ensure compliance with state, federal, and HCR food handling requirements and standards. Ensure all health and fire department regulations are followed. Strive continuously to improve your craft. Be an ambassador of your restaurant and its brand in the community. 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. 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. Ensure terminations are conducted with HR approval and indicate a clear documentation when an employee is terminated for poor performance. Ensure BOH employees are recognized on a fair and consistent basis to acknowledge those who perform exceptionally Assist to ensure HCR Online information and tests are up to date and all BOH employees have completed and passed their assigned courses/exams before they are scheduled solo shifts. 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. 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. 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. Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. Qualifications POSITION QUALIFICATIONS Competency Statement(s) Customer Oriented - Ability to take care of the customers needs while following company procedures. Working Under Pressure - Ability to complete assigned tasks under stressful situations. Safety - Ability to work safely by following all safety policies and procedures. Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met. Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively. Goal Oriented - Ability to focus on a goal and obtain a pre-determined result. Conflict Resolution - Ability to deal with others in an antagonistic situation. Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated tickets. Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal. Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task. Neat & Well Groomed - Neat & Well Groomed SKILLS & ABILITIES Experience: 4 years cooking experience Prior experience as a HCR Sous Chef or Chef de Cuisine preferred, or prior external Chef experience Computer Skills: Microsoft Excel, Word, Outlook Certifications & Licenses: Graduate of an accredited culinary school. Job offer contingent upon completion of background screening (any matters related to a management position may be considered in an employment decision). Other Requirements: Must have knife set. PHYSICAL DEMANDS N (Not Applicable) Activity is not applicable to this position. O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day) Physical Demands Lift/Carry Stand C Walk C Manually Manipulate O Reach Outward C 11-20 lbs C 21-50 lbs F Push/Pull Reach Above Shoulder F Climb O Squat or Kneel O Bend F Grasp C Speak C 13-25 lbs C 26-40 lbs F Other Physical Requirements Vision (Near, Distance, Color, Peripheral, Depth) Sense of Sound - Hear verbal requests by guests, coworkers, and managers Sense of Smell Sense of Taste Sense of Touch Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt when lifting over 25 lbs, safety glove WORK ENVIRONMENT Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become hot, crowded, and can become high-pressure.

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.

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.

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

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

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 Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE You have 2+ years of high volume culinary/hospitality experience You have a current food handler's card and other certification as required by federal/state/local law You have 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 have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business Pay Range: $22-26/hour 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.

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.

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

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.

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: $68,000 to $80,000 (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: *******************************************

Job Details The Beach House Koloa - Koloa, HIDescription Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef with all aspects of the kitchen operations and management of the culinary team. Assume all duties and responsibilities of the Chef in his/her absence. The Sous Chef is responsible to perform duties of all kitchen positions when necessary. ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) Support the Chef in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing. Conduct disciplinary meetings, providing action steps and coaching opportunities. Assist the Chef in creating the kitchen budget (including capital improvements) and annual business plan; support the execution of the restaurant business plan through completion of assigned action steps. Assist the Chef with kitchen succession planning with and recommendations for training and development. Assist the Chef with all food, kitchen supply, equipment costs and inventories. Input inventory counts, new items, recipes, and review inventory reports. Responsible for supporting, meeting, and maintaining, budgeted food costs; assist with preparation of food cost reports. Assist in the development of menu items based on palatability, nutritional value, portion size, presentation, restaurant concept, and cost. Assist Chef/Chef de Cuisine in planning and completing of quarterly food tastings to review execution of current menu items and to share new menu ideas. Review menu items and analyze recipes to assist the Chef in determining labor and overhead costs, and assigning prices to menu items. Assist the Chef with researching all food and kitchen supply vendors to ensure HCR standards of quality are met, while supporting the business plan and budget. Work with the Chef to create the budget for kitchen capital improvements, and assist in overseeing all aspects of those improvements including facility and equipment. Support the Chef in managing all aspects of kitchen organization, cleanliness, and maintenance, utilizing in-house maintenance staff and outside maintenance contractors. Assist the Chef with kitchen equipment repairs and maintenance. Assist in overseeing all aspects of facility and equipment improvements. Work with the Chef on special events, coordinating with event organizers on menus/food items, necessary equipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing. Participate in the hiring process by completing interviews, making hiring recommendations, and assisting the Chef in making job offers as approved. Support the Chef in the management of all kitchen staff focusing on morale, training opportunities, advancement, and recommending necessary employment actions. Conduct meetings of disciplinary action and coaching opportunities. Assist the Chef in meeting the budgeted labor percentage while upholding HCR standards for quality. Ensure compliance with state, federal, and HCR food handling requirements and standards. Ensure all health and fire department regulations are followed. Strive continuously to improve your craft. Be an ambassador of your restaurant and its brand in the community. 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. 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. Ensure terminations are conducted with HR approval and indicate a clear documentation when an employee is terminated for poor performance. Ensure BOH employees are recognized on a fair and consistent basis to acknowledge those who perform exceptionally Assist to ensure HCR Online information and tests are up to date and all BOH employees have completed and passed their assigned courses/exams before they are scheduled solo shifts. 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. 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. 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. Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job. Qualifications POSITION QUALIFICATIONS Competency Statement(s) Customer Oriented - Ability to take care of the customers needs while following company procedures. Working Under Pressure - Ability to complete assigned tasks under stressful situations. Safety - Ability to work safely by following all safety policies and procedures. Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others. Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met. Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively. Goal Oriented - Ability to focus on a goal and obtain a pre-determined result. Conflict Resolution - Ability to deal with others in an antagonistic situation. Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas. Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated tickets. Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal. Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task. Neat & Well Groomed - Neat & Well Groomed SKILLS & ABILITIES Experience: 4 years cooking experience Prior experience as a HCR Sous Chef or Chef de Cuisine preferred, or prior external Chef experience Computer Skills: Microsoft Excel, Word, Outlook Certifications & Licenses: Graduate of an accredited culinary school. Job offer contingent upon completion of background screening (any matters related to a management position may be considered in an employment decision). Other Requirements: Must have knife set. PHYSICAL DEMANDS N (Not Applicable) Activity is not applicable to this position. O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day) Physical Demands Lift/Carry Stand C Walk C Manually Manipulate O Reach Outward C 11-20 lbs C 21-50 lbs F Push/Pull Reach Above Shoulder F Climb O Squat or Kneel O Bend F Grasp C Speak C 13-25 lbs C 26-40 lbs F Other Physical Requirements Vision (Near, Distance, Color, Peripheral, Depth) Sense of Sound - Hear verbal requests by guests, coworkers, and managers Sense of Smell Sense of Taste Sense of Touch Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt when lifting over 25 lbs, safety glove WORK ENVIRONMENT Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become hot, crowded, and can become high-pressure.

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 * Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team * Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law * Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE * You have 2+ years of high volume culinary/hospitality experience * You have a current food handler's card and other certification as required by federal/state/local law * You have 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 have a high school diploma or GED * Willingness to perform other duties as required that are necessary to support the business Pay Range: $22-26/hour 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.

Please click here to review our Applicant Privacy Policy. 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 Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE You have 2+ years of high volume culinary/hospitality experience You have a current food handler's card and other certification as required by federal/state/local law You have 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 have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business Multiple factors will vary the applicable rate of pay for this role, including an individual's experience, knowledge, and skillset, as well as work location and available budget. Pay Rate Range: $20 to $28.41 per hour 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.

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.

Excellent Benefits: 808 Craft House creates moments worth sharing - for our guests and for our team members. Team members will have access to these wonderful benefits. • Bonus Program • Retention Bonus • Free Shift Meals • Best in Class Training; Continuous Learning • Advancement Opportunities • Four Week Accrued Paid Time Off • 401(k) Retirement Plan • Medical, Dental and Vision • Journey Wellbeing Support Tool • Recognition Program • Slip Resistant Shoes Programs • Community Charitable Involvement • Up to $200 Gift Card every two weeks Position Summary: The Sous Chef is responsible for the kitchen's routine operations, including food preparation and production, and supervising all hourly back of the house staff. This position ensures the kitchen is properly staffed. This position must consistently adhere to Company standard operating procedures for food quality and ensure the kitchen is compliant with the State and Federal regulatory requirements for food handling, sanitation, and cleanliness. The Sous Chef 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 Company 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 the restaurant 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 Company 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 makes appropriate recommendations. Ensures 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 systematic disciplinary decisions under the supervision of the Executive Chef/General Manager and HR 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. Fills in where needed to ensure exceptional guest service standards and efficient operations are always met. Assists to prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner as per Company standards. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs and monthly safety inspections. Works with Executive Chef/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 in all stations in the kitchen. Ability to give and receive constructive feedback. Must maintain strong working relationships with the Executive Chef/GM, Assistant General Manager, Assistant Managers, Hourly staff, Senior Management, and Corporate. Excellent supervisory, communication, and guest service skills is required. 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. 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

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.