Chef jobs in Hilo, HI

We are looking for a passionate and experienced Sous Chef to inspire, lead and mentor our kitchen team. Our ideal candidate has a commitment to excellence and a desire to learn and grow. Compensation: $25-$35/hr Hourly wage will be based on a comprehensive evaluation of each candidate's qualifications and achievements. While the range provides a general guideline, final offers will be tailored to each individual. In addition to your hourly wage, you will be eligible to receive a kitchen team bonus funded by a 4% service charge applied to food sales. This will be distributed among the back-of-house team based on the number of hours worked and will be included in your regular paycheck. Benefits: Flexible scheduling to support work/life balance Employee discount Leadership programs In-house hospitality and culinary training programs Mentorship programs Career development and opportunity for advancement Extended Health Benefits Direct Deposit Responsibilities: Oversee day-to-day kitchen operations through training, mentoring, assisting, and supporting kitchen staff members Oversee and manage a high functioning kitchen through food ordering, kitchen cost control, and consistent quality control Display your love for the culinary arts through perfect service, unmatched product knowledge, and an unwavering commitment to the guest experience Cultivate an environment of connected, committed collaborations that support a culture of teamwork Qualifications: 2 years of Culinary Experience 1 year of Management Experience A passion for culinary experiences and a commitment to teamwork and fun A commitment to fostering a supportive and engaging experience for your team members and guests A willingness to learn and an openness to feedback, coaching, and mentorship Certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (ie: State Specific Food Handlers Card) is a bonus The ability to legally work in the USA Must be available to work during the Christmas break Apply Now! Earls is an equal opportunity employer. We are committed to a diverse and inclusive workplace, free from discrimination. We believe bringing together people of all backgrounds, experiences and abilities is essential to our success, and brings us closer to living our purpose to Make Life Awesome. All employment decisions inclusive of recruiting, hiring, compensation, promotions and terminations are based on qualifications, competencies and merit, without the consideration of any legally protected ground. Reasonable accommodations are available upon request.

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. Work schedule 10 hour shift Supplemental pay Bonus pay Benefits Health insurance

Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani - meaning "mountain reaching heaven" - is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion. For more information: auberge.com/mauna-lani Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge Job Description The base annual salary range for this position is $90k - $110k. The Chef de Cuisine is responsible for the management of the restaurant's operation at Mauna Lani. Works in conjunction with the Executive Chef/Executive Sous Chef on the preparation and execution of all food items for Mauna Lani operations. Provides leadership and supports the team in achieving departmental goals and objectives. * Menu Development and Quality Control: Develop innovative menus, maintain quality and consistency, and ensure proper food preparation, portioning, and presentation. * Kitchen Management: Lead and train kitchen staff, implement progressive discipline, and work closely with the front-of-house counterpart on service standards and staff training. * Operational Duties: Attend sales mix meetings, work as an expeditor, and participate in management training sessions and planning meetings. * Guest Relations: Interact with guests in the dining room and participate in employee and community relations functions. * Business Growth: Position the restaurant for continued success through innovation and maintaining high standards. * Ability to work in a hot, humid kitchen environment with a flexible schedule, including evenings, weekends, and holidays. * Proficiency in various cooking styles, basic food cost and payroll control, and computer skills (Excel and Word). * Strong leadership, communication, and problem-solving skills with attention to detail and the ability to work under pressure. Qualifications Education: * Any combination of education and experience that provides the required knowledge, skills, and abilities to perform the essential functions. High School Diploma preferred. * Prefer graduate of professional Culinary program from accredited institution. Experience: * Minimum 3 years experience in a similar position, in a related setting with lead responsibilities. * Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar. Additional Information Auberge Collection is a portfolio of extraordinary hotels, 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 across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge 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.

Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani - meaning “mountain reaching heaven” - is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion. For more information: auberge.com/mauna-lani Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge Job Description The base annual salary range for this position is $90k - $110k. The Chef de Cuisine is responsible for the management of the restaurant's operation at Mauna Lani. Works in conjunction with the Executive Chef/Executive Sous Chef on the preparation and execution of all food items for Mauna Lani operations. Provides leadership and supports the team in achieving departmental goals and objectives. Menu Development and Quality Control: Develop innovative menus, maintain quality and consistency, and ensure proper food preparation, portioning, and presentation. Kitchen Management: Lead and train kitchen staff, implement progressive discipline, and work closely with the front-of-house counterpart on service standards and staff training. Operational Duties: Attend sales mix meetings, work as an expeditor, and participate in management training sessions and planning meetings. Guest Relations: Interact with guests in the dining room and participate in employee and community relations functions. Business Growth: Position the restaurant for continued success through innovation and maintaining high standards. Ability to work in a hot, humid kitchen environment with a flexible schedule, including evenings, weekends, and holidays. Proficiency in various cooking styles, basic food cost and payroll control, and computer skills (Excel and Word). Strong leadership, communication, and problem-solving skills with attention to detail and the ability to work under pressure. Qualifications Education: Any combination of education and experience that provides the required knowledge, skills, and abilities to perform the essential functions. High School Diploma preferred. Prefer graduate of professional Culinary program from accredited institution. Experience: Minimum 3 years experience in a similar position, in a related setting with lead responsibilities. Have experience in restaurants and luxury hotels preferred. Have experience cooking Mediterranean or similar. Additional Information Auberge Collection is a portfolio of extraordinary hotels, 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 across three continents, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge 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.

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.

Pay Range: $5,833.33 - $6,437.50 / monthly compensation Sous Chef - Alan Wong's Restaurant at the Kahala Hotel & Resort Come LIVE Kahala and join the Kahala Ohana! We are a #luxuryhotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community. The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership's commitment to supporting the UN's SDGs. Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort. About Alan Wong's Restaurant at the Kahala Hotel & Resort James Beard Award-winning chef Alan Wong, returns to open a new restaurant at the Kahala Hotel & Resort. Alan Wong helped define Hawai?i Regional Cuisine through its innovative use of local ingredients and refined island hospitality. Wong has been named "Master of Hawai?i Regional Cuisine" by Bon Appétit, with his restaurant ranked twice by Gourmet among America's Top 50, including its Top 10. A ten-time winner of Honolulu Magazine's Hale ?Aina "Restaurant of the Year." Learn from the legend himself with the restaurant opening in early 2026. Job Summary: To perform all tasks in the Alan Wong's Restaurant at the Kahala Hotel & Resort, including relieving the Chef de Cuisine, and supervising and training all employees in the Alan Wong's Restaurant at the Kahala Hotel & Resort. Assists the Executive Chef and Executive Sous Chef, and Chef de Cuisine in the planning, organizing and supervision of all aspects of food preparation. Ensures the maintenance of the hotel's standards of food quality, freshness and cleanliness. Position Requirements Essential Functions: * Prepare menu items in accordance with hotel recipes and standards. * Train, supervise, evaluate and schedule all Kitchen staff. * Fulfill management duties of the Executive Chef, Executive Sous Chef, or Chef de Cuisine in their absence. * Take necessary steps to maintain proper food and labor cost control. * Review, plan and develop menus for banquet functions as well as restaurants. * Ensures the operational safety and cleanliness of all kitchen working areas and equipment. * Assists with administrative duties such as food ordering, payroll and receiving. * Performs a variety of duties as assigned. Requirements Required Experience/Skill and Abilities: * Minimum eight (8) years culinary experience required. * Basic computer knowledge to include Microsoft Office (Excel and Word), Outlook email, use of OpenTable (reservation tracking system). Required Education: * High School Diploma or General Education Diploma required * Associate of Arts degree in the culinary field preferred Other Requirements * Report all suspicious persons or activities and hazardous or unsafe conditions to the Security department * Ability to communicate effectively in English, both verbally and in writing * Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations * Respond to guest questions. Provide guest assistance, direction, and information as requested when working in public areas * Ability to work varying shifts and maintain attendance in accordance with the hotel's attendance policy. * Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflict. * Ability to comply with all hotel rules and regulations including policies regarding safety and grooming standards. * Must maintain a neat, clean and well-groomed appearance as outlined in the employee handbook Licenses/Certifications: * Certification of tuberculosis clearance required * CPR and Standard First Aid Certification preferred * Kitchen sanitation certificate preferred Mental Capacity & Organizational Skill Requirements: * Knowledge of the fundamentals of cooking or baking preparation. * Knowledge of accepted standards of sanitation. * Knowledge of kitchen equipment operation (i.e. stove, oven, broiler, salamander, slicer, steamer, kettle, etc.) * Basic mathematical skills sufficient to understand recipes, measurements and requisition amounts and portion sizes. * Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have high levels of patience. Physical Requirements: * Ability to stand/walk for 6-8 hours a day. Sit 2-3 hours a day. * Ability to frequently, bend, squat, kneel, climb, reach above shoulders, perform repetitive hand motions and lift and/or carry a maximum of 20 pounds. * Ability to occasionally, lift, grasp, and/or carry a maximum of 50 pounds. * Ability to move, pull or push goods on a cart or hand truck weighing up to 300 pounds (on a regular schedule). * Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives, spoons, spatulas, tongs, slicers, etc.) * Ability to perform duties within temperature ranges. * Work will be performed primarily indoors, but will require outdoor activity as well. Additional Information: This posting does not include all duties that may be performed by the employee filling this position. Employee will be required to follow any other job-related instructions and to perform any other job-related duties requested by management. Management has the right to add to, revise, or delete information in this job description. Full-Time/Part-Time Full-Time Shift Various Shifts Position Sous Chef Number of Openings 1 Exempt/Non-Exempt Exempt Req Number ALA-25-00002 EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. This position is currently accepting applications.

The Laylow, Autograph Collection Hotel is a secluded oasis in the heart of Waikiki, where mid-century modern design meets the warmth of Hawaiian hospitality. Thoughtfully curated and effortlessly stylish, it offers a lush, tropical escape that blends nostalgia with contemporary comfort. With top-quality service, vibrant social spaces, and a laid-back island spirit, The Laylow invites travelers, creatives, and adventurers to relax, connect, and experience a distinctive take on Hawaiian charm. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: -Help in the preparation and design of all food menus -Ensure the kitchen operates in a timely way to meet quality standards -Fill in for the executive chef in planning and directing food preparation, when necessary -Solve any issues that arise and seize control of any problematic situation -Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: -Prior experience as a Sous Chef highly preferred -Excellent food preparation skills -Patient, understanding and detailed personality -Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job DescriptionNow Hiring: Cook / Sous Chef Lead with Purpose. Cook with Care. Help Feed Hawaii's Kūpuna.

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

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) 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: *******************************************

Executive Sous Chef Upscale Casual - Culinary Leader Are you an Executive Sous Chef passionate about your culinary skills? We are seeking a Professional Executive Sous Chef with strong leadership skills, a passion for building, and high energy. To become the Executive Sous Chef of this upscale casual establishment, apply today for our location in Waikoloa, HI. We employ hospitality professionals who are competitive, expect to win, and can drive sales growth. We are a great company for talented Culinary Professionals to make their mark! Title of Position: Executive Sous Chef Compensation: $80k - $90k plus up to $10k in bonus potential Job Description: The Executive Sous Chef maintains food quality and safety standards, oversees all phases of food production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Executive Sous Chef is responsible for managing financial aspects, including food costs, labor costs, and kitchen supplies. The person in this position will be held accountable for the performance of their team members in the kitchen. The Executive Sous Chef will be responsible for training their team on Health Department guidelines and educating them on company policies regarding cleanliness and sanitation. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: · The Executive Sous Chef must possess 3-5 years of high-volume Kitchen Management experience · Proven experience creating a safe work environment, incorporating teamwork and professional development,t is necessary for the Executive Sous Chef · The Executive Sous Chef must have proven success in controlling costs associated with running a profitable business, such as food, labor, and beverage · The Executive Sous Chef must have a proven track record in driving sales and guest traffic · The ability to perform basic math calculations and understand fundamental accounting principles is a must for the Executive Sous Chef

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.

Job DescriptionBenefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Health insurance Vision insurance Benefits/Perks Flexible Scheduling Competitive Compensation Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

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!

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.