Chef jobs in Hilo, HI - 223 jobs

Hilton Waikoloa Village is Hawaii Island's only 62-acre property with 3 one of a kind outdoor swimming pools and 4-acres of protected lagoon. From a friendly workplace environment to competitive health benefits, career growth opportunities and our Go Hilton travel discount program. In addition, the property offers free meals during shifts. We know that you'll love being a part of the Hilton team that was ranked #1 on Great Places to Work and on Fortune's World's Best Workplaces list! The Hilton Waikoloa Village is looking for a passionate Chef De Cuisine for Kamuela Provision Company Restaurant located within the award-winning property. You will manage a team of 7-10 culinarians and report directly to the Executive Chef. We are looking for an excellent culinarian and leader with a true passion for creativity, a talent for developing and mentoring others, and a team player. The ideal candidate will have the following: At least two (2) years of experience leading a kitchen of a full-service, high-volume restaurant (upscale or fine dining) Familiarity with Pacific/Island ingredients, cooking methods and cuisine Proactive and team central way of working Excellent communication skills Previous experience designing menus and creating dishes Proficiency with recipe costing Cost and labor control experience Salary Range: $87,500 - $120,000 dependent on experience and location. Shift Pattern: Varies What will I be doing? As Chef De Cuisine, you would be responsible for leading the culinary production in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation. Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices Create and implement new menus and individual food items. Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward. Recruit, interview and train team members. The Benefits - Hilton is proud to have an award-winning workplace culture ranking #1 Best Company To Work For in the U.S. We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: Access to your pay when you need it through DailyPay Health insurance Career growth and development Team Member Resource Groups Recognition and rewards programs Go Hilton travel discount program Best-in-Class Paid Time Off (PTO) Supportive parental leave Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more) *Please note, benefits may vary depending on the classification and union status of the position. What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline. In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! #LI-MM4

Are you an experienced Sous Chef looking to get away from Honolulu's busy traffic, the thought of paying, or looking for parking just to start your workday?Well nestled deep in the "Beautiful surroundings of the Nuuanu Valley", the serenity of it all calls out to an experienced Sous Chef. Come join us at Oahu Country Club. Not only is there free employee parking but also free employee lunch meals on your scheduled workdays just to name a few added benefits.Here at Oahu Country Club, we are looking for an experienced Sous Chef that must be available on Days, Nights, Weekends & Holidays. If you have the skills, we're looking for you to join our Ohana. Summary: Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties. Helps in maintaining food costs and labor costs according to budget. Essential Duties and Responsibilities: includes the following. Other duties may be assigned. Create Monthly Soup Rotation, Tastes all soup, sauces and products being served. Gives instructions to cooking personnel in fine points of cooking. Helps in supervision and disciplining of workers. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Helps in menu planning for ala carte, banquet, and buffets. Check all banquet and catering events Check banquet/catering operations board for daily BEO'S ( banquet event orders ) Operational decision making Pre-meal meeting to discuss items relating to banquet and catering events and future events. Communication to all areas of the kitchens Prepares weekly schedules according to forecast. Helps in keeping sanitation of kitchen up to par too include dishwashers. Inspects quality of inventory, rotates products, and utilizes excess products for specials, banquets, and employees. Able to run entire kitchen operation in Executive Chef's absence. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft. Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. Attends food & beverage staff and management meetings. Consults with the Catering Manager about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Motivates and develops staff, including cross-training and promotion of personnel. Establishes buffet presentations. Maintains physical presence during times of high business volume. Implements safety training programs; manages OSHA-related aspects of kitchen safety Understands and consistently follows proper sanitation practices including those for personal hygiene. Undertakes special projects as assigned by the Executive Chef. Supervisory Responsibilities: Supervise and coordinates activities of Cooks and other workers engaged in preparing and cooking. Able to run kitchen operation in Executive Chef's absence. Education and/or Experience: High school or equivalent education required. Minimum of 3 to 4 years of cooking experience in regional cooking, breakfast, lunch, and dinner. Kitchen terminology required. Qualifications: Able to handle long hours of operation, especially during holidays and busiest time of service. Able to price out menus. Good understanding of food cost and labor. Strong communicator, a good listener and able to make decisive decisions. Strong verbal and written communication and member/customer service skills. Tactful and diplomatic interpersonal skills. Is a team leader and able to create cohesive and loyal team. A willingness to be a “hands on” team player. Ability to plan, organize, and prioritize multiple responsibilities to meet strict deadlines . Able to work both independently and in a team environment. Conscientious and dependable work ethic. Great Benefits for Eligible employees include: Complimentary golf on our beautiful valley golf course. 401k with an employer match up to a certain percentage. Health Insurance. Paid Sick. Paid Vacation. 9 Holidays with a Floating Holiday. Employee Meals. With much, much more.

Job Description This position at Kukio Golf & Beach Club provides a competitive starting wage of $105K-$115K annually, plus bonus compensation plan! Join the management team at Kukio Golf & Beach Club, known as one of the world's leading private resort communities. As Chef de Cuisine, you will work with an amazing leadership team focused on exceeptional food quality, creative execution and a positive kitchen culture. You will work directly with the management team, overseeing the daily operations and a team of talented individuals. As with all our staff, this position is also provided additional benefits such as low premium individual and family Medical, Dental and Vision plans, a 401(k) with employer match, Life Insurance, Flexible Spending Account, Paid Time Off, Health Care Stipends (for eligible staff), Paternity Leave and Paid Meal Breaks with Meals provided. As a private club we only serve our members and their guests. The position involves managing a team of talented individuals, ensuring exceptional service execution, while assuring each member is valued. This role requires excellent communication and organizational skills, as well as the ability to multitask and think on your feet. Join us at Kukio by applying today!

Job Description Neighborhood cafe seeks a skilled working Chef to run our busy Kailua location. This is a tipped position. Base pay of $28-$30/hour + an average of $5/hour in tips added to your paycheck. Total pay including tips is approx. $33 - $35/hr. 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. Requirements/Responsibilities 5 yrs minimum chef/kitchen manager/supervisory experience 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. 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: 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 food & beverage on property Job Description Join our dynamic culinary team as Sous Chef - Coast Kitchen, where you'll play a pivotal role in delivering exceptional dining experiences at our seaside venues-Brown's Beach House, our signature oceanfront restaurant, and Hale Kai, our relaxed coastal eatery. Under the guidance of the Executive Chef and Chef de Cuisine, you'll oversee daily kitchen operations, inspire a talented team, and ensure the highest standards of food quality, creativity, and guest satisfaction. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction & colleague engagement results. Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. Create an outstanding food and beverage experience at Fairmont Orchid, while positively affecting all pillars and Fairmont standards. As Sous Chef you will train, supervise and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products. Why Join Us? Be part of a renowned luxury resort with breathtaking oceanfront settings. Collaborate with a talented team in a supportive, growth-focused environment. Competitive benefits, culinary excellence, and the chance to create unforgettable dining experiences What you will be doing: Assist in leading and mentoring the culinary team, fostering a culture of excellence, collaboration, and innovation. Ensure seamless execution of menus, from fresh, locally inspired dishes at Hale Kai to the elevated cuisine of Brown's Beach House. Maintain impeccable standards for food quality, presentation, and consistency. Collaborate with the chefs and colleagues on menu development, seasonal offerings, and culinary promotions. Thrive in a fast-paced, guest-focused environment, adapting to the unique demands of our oceanside venues. Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Executive Chef and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Facilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with care Interview, select and recruit team members Identify and develop team members with potential Conduct performance reviews with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Participate in scheduled internal and external departmental meetings as required. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Follow kitchen policies, procedures and service standards Qualifications Your experience and skills include: Minimum 3 years of relevant experience as a Sous Chef or Senior Line Chef in an upscale or high-volume restaurant preferred Passion for Hawai‘i's flavors and sustainable, locally sourced ingredients.. Strong leadership, interpersonal and training skills Ability to focus attention on department needs, remaining calm and courteous at all times Good communication and customer contact skills Excellent reading, writing and oral proficiency in English language Ability to work well in stressful & high-pressure situations Ability to work cohesively and collaboratively as part of a team Detailed & service oriented with an eye for detail to be self-motivated and energetic. Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance) Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate) Flexibility to work varied shifts, including weekends and holidays. Additional Information Salary Range: $75,000 - $85,000 USD 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 ************************** About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities - throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific - as well as industry leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotel that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleague with fairness & dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award - winning Green Partnership Program. An exciting future awaits! Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS #LI-KK2 #AlohaOrchid

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. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. 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:** 1324951BR **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.

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

Grow with us... Life at Starwood Hotels 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. We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We're currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally sourced, unforgettable dishes. If you're already thinking of new menus, we'd love to hear from you. Set the vision and provide leadership and direction to drive guest and team member engagement, achieve operational and financial excellence and uphold brand standards ensuring quality, consistency and production of the Culinary & Stewarding operations of the hotel. The Executive Chef is responsible for oversight of all Culinary and Stewarding operations in Banquets, the Team Member Dining Room and for the production of guest amenities. About you... PRINCIPLE DUTIES AND RESPONSIBILITIES * Develop and communicate a strategy for culinary and stewarding that is aligned with the property and brand and lead in its execution. * Establish goals to optimize performance and hold the culinary and stewarding leadership team accountable for desired outcomes. * Supervise and manage team members and day-to-day operations understanding positions well enough to perform duties in team member absence. Ensure and maintain the productivity level of team members. * Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. * Coordinate menus, purchasing, staffing and food preparation and presentation * Ensure sanitation and food standards are achieved. * Provide excellent customer service to all team members and respond quickly and proactively to team member concerns. * Monitor guest feedback and performance data to optimize guest engagement and retention and take appropriate corrective action. Respond quickly and proactively to guest's concerns and take ownership of guest complaints/problems until they are resolved or addressed. * Improve service by communicating and assisting team members to understand guest needs, providing guidance, feedback and individual coaching when needed. * Meet with guests on an informal basis during meals or upon departure to obtain feedback on food & beverage quality, service and overall satisfaction. * Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market. * Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change. * Identify the developmental needs of others and provide opportunities for growth and development to maximize talent. * Develop the culinary and stewarding budget and monitor financial performance to ensure goals are met or exceeded and opportunities are identified and addressed. Maintain a positive cost management index for departmental operations. * Oversee the financial aspects of culinary and stewarding including purchasing, payment of invoices and payroll. * Ensure proper controls are in place and polices are established and followed by all team members. * Establish and maintain open, collaborative relationships and ensure direct reports do the same. * Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings). * Recruit and select talented leaders and team members who will enhance the 1 Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands. * Create a learning atmosphere with a focus on continuous improvement. * Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. * Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example. * Build and maintain an organizational culture that maximizes employee engagement and attracts top talent. Ensure the environment of the department emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Encourage and build mutual trust, respect and cooperation among team members. REPORTING RELATIONSHIPS Reports to the Managing Director of 1 Hotel Hanalei Bay. The Executive Chef has oversight for leaders and team members for Culinary and Stewarding operations in Banquets and the Team Member dining room. QUALIFICATIONS & SKILLS REQUIRED: * A post-secondary diploma or degree in a field of study related to this profession; 4 years of experience in a comparable position and/or an equivalent combination of education and experience. * Detailed culinary knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance. * Prior food production experience in banquets or similar high volume food production environment. * Experience successfully leading in a fast-paced environment and prioritizing demands. * Strong interpersonal, team member relations and leadership abilities. * Well versed in Culinary financial aspects * Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets. * Ability to identify and solve problems. * Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture. * Excellent verbal and written communication skills. * Flexibility to meet the demands of a 24-hour operation PREFERRED: * Prior experience in a quality luxury hotel or restaurant brand; specifically in Culinary. * Prior culinary experience in a banquet kitchen. * Fluency in a second language other than English. About us... As a mission-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, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $190,000-$205,000 + incentive bonus Starwood Hotels 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.

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) Sign-On Bonus: Up to $5,000, depending on experience. 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: *******************************************

Division: Management & Non-Union (MAN010) Band 4 MKR Executive Sous Chef Primary Responsibilities: Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Essential Duties: Responsible for the daily review of food and labor cost for each outlet. Assist Executive Chef in establishing and implementing cost control procedures. Assist Executive Chef in day to day operations of the culinary department; supervising and scheduling of cooks and other kitchen personnel. Manage department following company policies, procedures and terms and conditions of the CBA Hire, supervise, train, counsel, evaluate and discipline kitchen staff. Review restaurant menus and kitchen operations to insure quality of product and efficiency of operations. Plan menu and oversee food prepared for the employee cafeteria. Routinely check equipment for proper maintenance; submit work orders to Engineering as needed. Responsible for schedules, labor cost and department operating expense. Respond and resolve employee and guest concerns in a timely fashion. Review, approve and verify department payroll. Skilled and current in all aspects of the culinary arts, food trends, preparation and sanitation practices. Work with the Executive Steward to insure that the kitchens and equipments are properly cleaned. Ensure safety procedures, standards and regulations are being followed. Update kitchen manuals of recipes and menu item photos whenever changes are made. Assist all restaurant outlets/banquet in food preparation as needed. Other related duties as assigned or required. Other Duties: Attend resort management or other required meetings in the absence of the Executive Chef. Conduct regular department meetings Meet with Executive Chef to review daily operations. Communicate with restaurant and banquet managers pre/post service to provide feedback. Maintain department bulletin boards Working Conditions: Normal office conditions Main prep kitchen and smaller restaurant kitchens Kitchen noises; pot and pans; talking in loud voices. Different temperatures; heat from stoves, ovens or gills and cold from walk-in freezers and refrigerators. Travel between both hotels. Work Hours: Must be able to work schedule set by the Executive Chef Must be able to work long and irregular hours. Must be able to work in excess of 40 hours per week. Equipment Use: Proficient in the use of a computer and with the resort's word, spreadsheet and other required software. Ability to use the telephone. Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines. Knives, food slicer, vegetable peeler, grater, food processor and other kitchen tools. Stoves, steamers, grills, ovens, kitchen equipment for cooking and baking. Mental and Physical Demands: Ability to prioritize and organize workload to ensure deadlines are met. Able to manage stressful and challenging situations. Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs and ability to advance in the resort. Able to stand and walk throughout the hotel to check on all kitchens, restaurants, functions and attend scheduled meetings. Able to bend/reach/stoop to prepare food or set-up buffets. Lift/carry and push/pull up to and over 50 lbs. Sit at desk to doing administrative duties. Communication Demands: Must have ability to communicate verbally and in writing to employees, managers, vendors and guests. Ability to write recipes, memos, policies and procedures. Ability to communicate over the phone. Minimum Qualification Requirements: 6 years related work experience and schooling. Skills to effectively supervise and manage the department and meet goals. Ability to multi-task Dept. of Health TB Clearance.

Division: Management & Non-Union (MAN010) Band 4 MKR Executive Sous Chef Primary Responsibilities: Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Essential Duties: Responsible for the daily review of food and labor cost for each outlet. Assist Executive Chef in establishing and implementing cost control procedures. Assist Executive Chef in day to day operations of the culinary department; supervising and scheduling of cooks and other kitchen personnel. Manage department following company policies, procedures and terms and conditions of the CBA Hire, supervise, train, counsel, evaluate and discipline kitchen staff. Review restaurant menus and kitchen operations to insure quality of product and efficiency of operations. Plan menu and oversee food prepared for the employee cafeteria. Routinely check equipment for proper maintenance; submit work orders to Engineering as needed. Responsible for schedules, labor cost and department operating expense. Respond and resolve employee and guest concerns in a timely fashion. Review, approve and verify department payroll. Skilled and current in all aspects of the culinary arts, food trends, preparation and sanitation practices. Work with the Executive Steward to insure that the kitchens and equipments are properly cleaned. Ensure safety procedures, standards and regulations are being followed. Update kitchen manuals of recipes and menu item photos whenever changes are made. Assist all restaurant outlets/banquet in food preparation as needed. Other related duties as assigned or required. Other Duties: Attend resort management or other required meetings in the absence of the Executive Chef. Conduct regular department meetings Meet with Executive Chef to review daily operations. Communicate with restaurant and banquet managers pre/post service to provide feedback. Maintain department bulletin boards Working Conditions: Normal office conditions Main prep kitchen and smaller restaurant kitchens Kitchen noises; pot and pans; talking in loud voices. Different temperatures; heat from stoves, ovens or gills and cold from walk-in freezers and refrigerators. Travel between both hotels. Work Hours: Must be able to work schedule set by the Executive Chef Must be able to work long and irregular hours. Must be able to work in excess of 40 hours per week. Equipment Use: Proficient in the use of a computer and with the resort's word, spreadsheet and other required software. Ability to use the telephone. Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines. Knives, food slicer, vegetable peeler, grater, food processor and other kitchen tools. Stoves, steamers, grills, ovens, kitchen equipment for cooking and baking. Mental and Physical Demands: Ability to prioritize and organize workload to ensure deadlines are met. Able to manage stressful and challenging situations. Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs and ability to advance in the resort. Able to stand and walk throughout the hotel to check on all kitchens, restaurants, functions and attend scheduled meetings. Able to bend/reach/stoop to prepare food or set-up buffets. Lift/carry and push/pull up to and over 50 lbs. Sit at desk to doing administrative duties. Communication Demands: Must have ability to communicate verbally and in writing to employees, managers, vendors and guests. Ability to write recipes, memos, policies and procedures. Ability to communicate over the phone. Minimum Qualification Requirements: 6 years related work experience and schooling. Skills to effectively supervise and manage the department and meet goals. Ability to multi-task Dept. of Health TB Clearance.

Chef de Cuisine Casual Upscale Our Company is seeking a seasoned Professional Chef de Cuisine who provides a passion for creating culinary masterpieces presented artfully to our community. If this sounds like the type of Chef de Cuisine you are, Apply Today for our location in Honolulu, HI. Our mission can be described by this very simplistic philosophy; one that prides itself on hospitality and aims to create a culinary experience food lovers won't soon forget. We are an award-winning team of innovative and talented professionals who are passionate about the culinary arts, if this sounds like the type of Chef de Cuisine you are, Apply Immediately for our location in Honolulu, HI Title of Position - Chef de Cuisine Compensation: $70k to $80k plus bonus potential Job Description: The Chef de Cuisine reports to the Executive Chef and is responsible for the overall daily operations of a single kitchen. The Chef de Cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, from the Sous Chef to the Pastry Chef to the Fry Cooks. The Chef de Cuisine has the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. In addition, the right candidate is also responsible for working directly with the Corporate Executive Chef to ensure standards are being met. A Professional Chef de Cuisine must be capable of fulfilling all areas of the Executive Chef's obligations in his/her absence. The person in this position must work closely with the Executive Chef in promoting the company's culture, mission, and philosophy. Benefits: Competitive Starting Salary Medical, Dental, and Vision Insurance PTO 401(k) Qualifications: · The Chef de Cuisine must have fine dining experience of at least 3 years and comfortable in high volume · The Chef de Cuisine must be seasoned in a $2-3M/year setting · A passion for mentoring and developing others is a must for the Chef de Cuisine · The Chef de Cuisine must be comfortable overseeing 8-10 Crew · A solid track record in achieving financial results is a must for the Chef de Cuisine · The Chef de Cuisine must be extremely guest orientated with the highest degree of honesty and integrity · The Chef de Cuisine should make themselves available to the restaurant at all times

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: 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 food & beverage on property Job Description Join our dynamic culinary team as Sous Chef - Coast Kitchen, where you'll play a pivotal role in delivering exceptional dining experiences at our seaside venues-Brown's Beach House, our signature oceanfront restaurant, and Hale Kai, our relaxed coastal eatery. Under the guidance of the Executive Chef and Chef de Cuisine, you'll oversee daily kitchen operations, inspire a talented team, and ensure the highest standards of food quality, creativity, and guest satisfaction. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction & colleague engagement results. Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team's commitment to safe, efficient operations and exceptional cuisine. Create an outstanding food and beverage experience at Fairmont Orchid, while positively affecting all pillars and Fairmont standards. As Sous Chef you will train, supervise and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products. Why Join Us? Be part of a renowned luxury resort with breathtaking oceanfront settings. Collaborate with a talented team in a supportive, growth-focused environment. Competitive benefits, culinary excellence, and the chance to create unforgettable dining experiences What you will be doing: Assist in leading and mentoring the culinary team, fostering a culture of excellence, collaboration, and innovation. Ensure seamless execution of menus, from fresh, locally inspired dishes at Hale Kai to the elevated cuisine of Brown's Beach House. Maintain impeccable standards for food quality, presentation, and consistency. Collaborate with the chefs and colleagues on menu development, seasonal offerings, and culinary promotions. Thrive in a fast-paced, guest-focused environment, adapting to the unique demands of our oceanside venues. Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Executive Chef and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Facilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with care Interview, select and recruit team members Identify and develop team members with potential Conduct performance reviews with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Participate in scheduled internal and external departmental meetings as required. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Follow kitchen policies, procedures and service standards Qualifications Your experience and skills include: Minimum 3 years of relevant experience as a Sous Chef or Senior Line Chef in an upscale or high-volume restaurant preferred Passion for Hawai‘i's flavors and sustainable, locally sourced ingredients.. Strong leadership, interpersonal and training skills Ability to focus attention on department needs, remaining calm and courteous at all times Good communication and customer contact skills Excellent reading, writing and oral proficiency in English language Ability to work well in stressful & high-pressure situations Ability to work cohesively and collaboratively as part of a team Detailed & service oriented with an eye for detail to be self-motivated and energetic. Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance) Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate) Flexibility to work varied shifts, including weekends and holidays. Additional Information Salary Range: $75,000 - $85,000 USD 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 ************************** About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. And we know that, to offer our guests the best, we first need to offer our employees the best. That's why you'll find exceptional work opportunities - throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific - as well as industry leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotel that includes landmark locations like London's The Savoy, New York's The Plaza, and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment; we employ the highest ethical and quality standards, treating all colleague with fairness & dignity. A community and environmental leader, Fairmont is also regarded for its responsible tourism practices and award - winning Green Partnership Program. An exciting future awaits! Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS #LI-KK2 #AlohaOrchid

Benefits: Competitive salary Employee discounts Health insurance Opportunity for advancement Training & development The Kitchen Manager directs the operation and management of the kitchen, as well as, assisting Senior Management, as needed and directed. Job Knowledge, Responsibilities & Skill Requirements: § Restaurant menu, recipes and its consistent application to high‐volume production.§ Product sources, placing orders with vendors, receiving of deliveries and its proper labeling and storage, using FIFO inventory method.§ Food safety and sanitation regulations.§ Leadership to effectively direct, manage and develop kitchen staff, utilizing appropriate etiquette, positive attitude and diplomacy.§ Effectively follow and enforce restaurant rules, safety regulations, and policies, including those of daily recurring tasks and those covered in the employee handbook.§ Stamina to work on your feet for extended periods of time, with patience, focus and accuracy in a fast‐paced kitchen of a high-volume restaurant operation, where the environment is subject to numerous fluctuations in temperature, noise and aromas.§ Daily, weekly, monthly reports and timely distribution to management team.§ Attendance and participation in departmental and management meetings.§ Other tasks and projects assigned by Senior Management. Compensation: $22.00 per hour One And Only Hawaiian-Cajun Cuisine! Crackin' Kitchen is like no other of it's kind, offering a new-style of Hawaiian-Cajun seafood. The inspiration with the surrounding atmosphere has created this new cuisine that has a symbiotic relationship between the food, ocean, and the people. Crackin' Kitchen's signature menu allows the exotic flavor profiles to be complimented in every bite. Our menu consists of Cajun cuisine infused with the spirit of Hawaii. Our signature flavors are all natural and sourced locally providing a feast for the senses. The soul of our cuisines is found in its sauces using Hawaiian grown ingredients. We provide a family fun atmosphere where eating with your hands, sharing food and drinks, and having a good time is part of the Crackin' Kitchen experience!

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays. Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE In 2016, we launched our first Marlin Bar in Coconut Point, Florida as a laid back space where locals and travelers could gather casually over food and drink. Two years later, a second oasis opened its doors in the mecca of mid-century modernism: Palm Springs, California. Since our guests are asking us for more, we are adding several throughout the United States over the next few years (and beyond). The Marlin Bar is the perfect spot to shop, enjoy frozen cocktails, light fare with friends & family where friendly service and casual vibe are always the catch of the day. SET THE COURSE The Marlin Bar is a relaxed refuge, where our guest can unwind with a cocktail, light fare, and simultaneously enjoy some retail therapy. The Line Cook is responsible for delivering exceptional culinary experiences to our Guests while exhibiting Tommy Bahama core values and following policies, procedures, and standards. BE THE MARLIN BAR GUIDE Create a relaxed destination - Embrace, articulate, and reflect the Tommy Bahama culture. Actively engages with the guest and shares knowledge and excitement about product offerings when appropriate. Set the course - Actively participate in all location related meetings and training sessions; apply learned skills on-the-job. Assist other team members on food services, including ingredients and preparation. Build the perfect oasis - Possess complete knowledge and timely execution of all food menus/recipes - including ingredients, preparation methods, and presentation. Follow applicable safety and sanitation programs for food and beverage services, all team members, and guests. Be receptive to feedback and coaching. Other duties as required and that may occasionally be necessary to support the business. ESSENTIALS FOR LIFE IN PARADISE High school diploma or GED required Must be at least 18 years of age or older Generally, 1 year of culinary/hospitality experience preferred Must have current food handler's card and alcohol service certification as required by federal/state/local law Must be comfortable talking directly to the guest about food and beverage offerings, and preparation ESSENTIAL PHYSICAL REQUIREMENTS Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently Climbing ladders - occasionally Routine standing for duration of shift (up to 8 hours) Possible Travel for training and assisting at other Tommy Bahama locations Ability to work varied hours and days including nights, weekends and holidays as needed 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. Rate Range: $20.00 or minimum wage - $24.00/hr 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.

Job DescriptionOur busy restaurant is looking for a detail-oriented individual with exceptional time management abilities who is passionate about providing our clients with an exceptional dining experience. As our next line cook, you will be responsible for ensuring that every dish is cooked and presented following appropriate recipes, presentation standards, and with accuracy for the guest order. We need an experienced cook who is comfortable with a variety of cooking techniques such as poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. Our ideal applicant is a team player who can successfully communicate with other kitchen staff to keep our restaurant running efficiently. If you have a friendly and energetic attitude with a passion for food, please apply today!Compensation: $22 per hour Responsibilities: Maintain work stations, including all countertops, utensils, equipment, and refrigeration in a clean and sanitary condition per health and safety regulations Guarantee that quality food is supplied, by adhering to specified storage and waste control requirements for meats, vegetables, fruits, and dairy products Establish a system of food stations and stock them with all of the necessary ingredients for the shift Cook food orders at stations by following established recipes and presentation standards for grilling, broiling, and sautéing menu items Interact with visitors, vendors, and associates while maintaining a professional and positive attitude Qualifications: Must have excellent communication and interpersonal skills with customers and coworkers Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage Candidates must be hardworking, detail-oriented, and have a strong work ethic Educational requirements include a high school diploma or equivalent GED certificate Prior food service industry experience is highly desired About Company Located on the coastline of Hilo Bay, the Grand Naniloa Hilo, a DoubleTree by Hilton, is 30 miles from Hawaii Volcanoes National Park. All rooms have free WiFi. Guest rooms offer garden, ocean, or harbor views of Hilo Bay, Hamakua Coast, or Hilo Harbor. Each room is equipped with a flat-screen TV and a refrigerator, and bathrooms are finished with German limestone. Suites boast a kitchenette. The Grand Naniloa Hilo, a DoubleTree by Hilton, features an outdoor swimming pool and a sundeck. The Naniloa Golf Course, located within the hotel grounds and adjacent to the Grand Naniloa Hotel, offers a free round of golf daily to guests.

This position at Kukio Golf & Beach Club provides a competitive starting wage of $105K-$115K annually, plus bonus compensation plan! Join the management team at Kukio Golf & Beach Club, known as one of the world's leading private resort communities. As Chef de Cuisine, you will work with an amazing leadership team focused on exceeptional food quality, creative execution and a positive kitchen culture. You will work directly with the management team, overseeing the daily operations and a team of talented individuals. As with all our staff, this position is also provided additional benefits such as low premium individual and family Medical, Dental and Vision plans, a 401(k) with employer match, Life Insurance, Flexible Spending Account, Paid Time Off, Health Care Stipends (for eligible staff), Paternity Leave and Paid Meal Breaks with Meals provided. As a private club we only serve our members and their guests. The position involves managing a team of talented individuals, ensuring exceptional service execution, while assuring each member is valued. This role requires excellent communication and organizational skills, as well as the ability to multitask and think on your feet. Join us at Kukio by applying today!

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:** 1325866BR **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.