Executive chef jobs in East Honolulu, HI - 70 jobs

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.

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

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

Role OverviewAre you passionate about culinary excellence and leadership? Sodexo is seeking a dynamic Chef Manager to support our Food & Nutrition Services operations at Hawaii's premier acute-care rehabilitation hospital. This role is key to delivering high-quality meals and experiences to patients, residents, employees, and guests. You'll work closely with the General Manager to lead production staff, enhance retail and catering offerings, and ensure smooth daily operations. What You'll DoOversee and train production staff to ensure consistent food quality and safety. Support the General Manager in daily operations of Food & Nutrition Services. Assist in developing and implementing new retail and catering concepts to boost sales. Maintain compliance with Sodexo standards and healthcare regulations. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience in culinary management, preferably in healthcare or hospitality. Strong leadership and team-building skills. Creativity in menu planning and concept development. Commitment to excellence in food service and customer satisfaction. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

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!

Come live the craft beer way of life with us! Maui Brewing Company Restaurants are a direct extension of the values and practices we employ in brewing our handcrafted ales and lagers. We are passionate about the craft beer way of life, using local ingredients, sustainability, and giving back to our local community. We are looking for fun, energetic people excited to represent an environmentally conscious, fiercely local, handcrafted restaurant and brewpub. Our Waikiki restaurant is looking to grow our BOH management team with an experienced Sous Chef . Salary: $68,000 to $75,000 (DOE) 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. 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 If this sounds like you then please click on "apply" in the right corner. We look forward to meeting you! Mahalo nui loa!

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.

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

About Us Voted Best Italian Restaurant in Hawaii by Honolulu Magazine's Hale 'Aina Awards for 10 years running, Arancino blends classic Italian flavors with a modern twist, using the finest ingredients from Italy and fresh, locally sourced products from Hawaii. We have two locations in Waikiki and one at The Kahala Hotel. Join Our Team We're looking for an experienced Pasta Cook with a passion for authentic Italian cuisine. If you love crafting memorable dishes and working in a fast-paced, team-oriented environment, we'd love to meet you. What You'll Do Prepare and cook a variety of pasta dishes using traditional techniques Collaborate with the kitchen team on menu innovation and refinement Maintain top standards for flavor, quality, and presentation Keep your station clean, stocked, and efficient What We're Looking For Proven experience as a pasta cook in a high-volume kitchen Solid knowledge of cooking methods, ingredients, and preparation techniques Ability to thrive under pressure while staying organized Strong teamwork and communication skills Perks & Benefits Competitive pay based on experience Medical coverage 50% employee dining discount Referral bonuses Opportunities to grow and learn other stations Bring your passion for pasta to Hawaii's most celebrated Italian restaurant - apply today! Work schedule 8 hour shift Weekend availability Monday to Friday On call Holidays Night shift Overtime Supplemental pay Tips Benefits Flexible schedule Health insurance Employee discount Paid training Other

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. . We do menu changes 3 times a year. The ability to plan and execute a menu change will be most important. More 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. Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Banquet and Event Sous Chef - On-call $26.50/hr Weekly Pay!LOOKING FOR WORK? Seeking experienced On-Call Sous Chefs to work in banquets, events, meetings, and concessions. Our Hospitality Division is growing, and we are looking to hire immediately! Shifts range from early morning to PM, depending on the event. Our team enjoys a flexible schedule, a fast-paced environment, and a great teamwork environment. JOB DESCRIPTIONAccurately and efficiently cooks meats, seafood, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also performs other duties in the area of food preparation including intricate plating and garnishing of cooked items and preparing appropriate garnished for all hot menu items. Able to direct a staff of up to 25Duties & Responsibilities Prepare a variety of Meats, Seafood, Poultry, Vegetables and other food items for cooking on the broiler, grill and in the oven, fryers and steamer and other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies and teaches our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Has thorough knowledge of portioning food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, steamer, flat top range, saute burners, refrigerator equipment etc.... Has thorough knowledge of prepared items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Able to teach proper presentation and garnish set up for all hot food plated or buffet. Handles, stores and rotates all products properly. Assists in food prep assignments as assigned by the Chef on Duty. Performs other related duties as assigned by the Chef on Duty. Must be able to direct 15 cooks and coordinate multiple events. Qualifications: Minimum of 3 years food handling experience in a high volume operation. Must have supervisory experience preferably in a food service operation. Must be able to communicate clearly with Chef on Duty and Cooks Be able to reach, bend, stoop and frequently lift up to 50 lbs. Be able to work in a standing position for a long period of time (up to 8 hours) Must be able to follow printed recipes and plating specifications Must maintain personal Hygiene in accordance to the State of Hawaii Health Department Standards for food service employees. Text SOUS CHEF to ************ to speak to a recruiter. #HireMe123

Sous Chef Shifts, Time, and Days: All Days, Evenings, Weekends, Pay Range: $22-$25 INSERT COMMUNITY NAME is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group, we provide exceptional quality, comfort, and care with five-star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity * Teamwork * Compassion * Commitment * Resilience. With communities across California, Hawaii, and Nevada, opportunities for career growth, relocation, and travel are significant. In addition, eligible team members may enjoy the following benefits: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department. Responsibilities: Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste, and meal service. Assist with the planning, preparation, and delivery of all meals in the community, making sure they are of high quality, palatable and appetizing. Assist in food preparation for special meals, activities, parties, special events, marketing, etc. Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Culinary Services Director. As directed, develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met. Ensure menu plans are followed at all times. As requested, assist in developing methods for determining the quality and quantity of food served. Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers. In the absence of the Culinary Services Director, act as Department Manager with regard to staffing and staff supervision. Assist, when requested, in the purchasing, inventory, checking in, and storing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times. Work closely with the Culinary Services Director in specifying and selecting food products. Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food. Ensure that food storage areas are clean and properly organized/arranged at all times. As requested, inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. As requested, order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price. Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible. Qualifications: Must be eighteen (18) years of age Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred Prefer six (6) months of experience working in a restaurant or similar environment as a Cook Able to safely operate standard cooking equipment and utensils typically found in facilities serving food Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, etc.) Able to operate standard office equipment, including fax machine, copier, telephone, etc. Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care Able to work with seniors and patiently interact with cognitively impaired individuals Able to be flexible, adapt and respond to change, make decisions in stressful situations, and prioritize tasks and projects. Able to process information and apply common sense understanding to follow and carry out written or oral instructions. Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests. For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Description Kalapawai Cafe and Deli Waimanalo is looking to hire an experienced chef to join our kitchen management team. We are looking for someone who enjoys the kitchen lifestyle, enjoys creating tasty specials, and running a busy kitchen. Someone who can back up and collaborate with our executive chef. 40 hrs. per week. + OT (If needed). $22/hr. + Tips (avg. $3 - $5 more per hour) = possible $25 - $27/hr. total. We are open 7 days a week from 6am - 8pm. Working on weekends and holidays will be needed as the schedule dictates. Medical/Dental/Vision/Drug insurance plan is paid for by the company ($500/month Value) Kaiser or HMSA All of our supervisory positions require applicants that take a genuine interest in each guest's and employee's experience during their time with us...most importantly they perpetuate our culture of a friendly neighborhood eatery! Duties will include: -Line cooking -Restocking and cleaning the line -Checking in deliveries -Putting away deliveries -Product ordering and inventory control -Ensuring a high quality customer experience -Customer complaint resolution -Personnel management & conflict resolution -General cleaning and facilities maintenance -Portion and QUALITY control -Organization of prep, cleaning and duty lists -Other duties as may be assigned from time to time More Requirements/Responsibilities All of our management and supervisory positions will require: -5 years min. Kitchen management -Hawaii safety food handler's card -Excellent customer service skills -Ability to problem solve and think on your feet -Professional appearance -Positive attitude and hard work -Availability to work mornings, evenings, weekends and holidays -Organization & Punctuality -The drive to "do what it takes" to create positive customer and employee experiences -Ability to work well in team environment -Perform well in high tempo and faced paced restaurant environment Special Instructions 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. OR APPLY IN PERSON at 41-865 Kalanianaole Hwy, Waimanalo Press the Apply button to get started now. If you don't already have a ZippyApp account, follow the on-screen instructions to create one. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Lead with Purpose. Cook with Care. Help Feed Hawaii's Kūpuna. 📍 💵 Pay: $21-$22 per hour - Paid Weekly 🕒 Schedule: Sunday-Wednesday, 4:30 AM - 1:00 PM 🚗 Transportation: Must have reliable personal transportation 📋 Requirements: TB Clearance, Food Handler's Card, and Background Check 📲 Apply at AlohaHP.com or Call/Text ************** Are you an experienced cook who takes pride in quality, reliability, and meaningful work? Do you want a stable, consistent schedule - with weekly pay - while making a real impact in your community? AlohaHP is seeking a dependable and motivated Cook / Sous Chef to join a respected long-term care facility on Oahu. This is more than just a kitchen job - it's a position of trust and service, where your meals support the health and dignity of Hawaii's elders. 🍽️ About the Role As a Cook / Sous Chef, you'll be responsible for preparing nutritious meals, supporting daily kitchen operations, and helping lead the team in a clean, organized, and respectful culinary environment. You'll follow structured menus and serve residents who rely on consistency, care, and safety in every bite. Key Responsibilities: Prepare and cook daily meals for breakfast and lunch based on pre-set menus Follow recipes, portion sizes, and health guidelines specific to the elderly population Ensure food safety, sanitation, and temperature standards are strictly maintained Assist with food prep, inventory management, and equipment cleaning Communicate clearly with kitchen staff and dietary managers Assist during service with plating, timing, and kitchen coordination Label, store, and rotate food properly following all DOH and HACCP regulations Support residents with special dietary needs (diabetic, low sodium, puree, etc.) Maintain a clean, respectful, and efficient kitchen throughout your shift This is a fast-paced, high-responsibility kitchen where your leadership and food safety skills matter. 🕒 Schedule & Compensation Work Days: Sunday through Wednesday Shift Time: 4:30 AM - 1:00 PM Days Off: Thursday, Friday, Saturday Pay Rate: $21-$22/hour, depending on experience Pay Frequency: Paid weekly - every Friday You'll never work nights or rotating shifts - just a consistent, early schedule with afternoons free. ✅ What You Need (Pre-Employment Requirements) To work in this facility, all applicants must have or be able to provide the following: Current Food Handler's Card (ServSafe or equivalent) Valid TB Clearance (2-step TB test or Chest X-ray) Ability to pass a background check (State and federal-level screening) Proof of eligibility to work in the U.S. Reliable personal transportation to and from the facility If you're missing any documentation but plan to obtain it soon, you can still apply - just let us know during the interview. 🚗 Transportation Requirement This position starts early (4:30 AM), and the location is not reliably accessible by public transportation. Applicants must have their own dependable transportation and be able to arrive on time consistently. 👤 Who We're Looking For We want to meet candidates who are: ✅ Experienced in cooking in a commercial or healthcare kitchen ✅ Familiar with food safety, sanitation, and large-scale meal prep ✅ Able to lead and support kitchen teammates respectfully ✅ Punctual, dependable, and detail-oriented ✅ Physically able to work on their feet and lift food/equipment as needed ✅ Calm under pressure and confident in maintaining high cleanliness standards ✅ Eager to work with purpose - not just for a paycheck, but for people Whether you've worked in restaurants, hospitals, school kitchens, or senior care homes - if you're ready for stable, meaningful work, we want to hear from you. 🌺 Why Work with AlohaHP? AlohaHP is Hawaii's trusted staffing partner for healthcare and hospitality employers. We offer weekly pay, reliable schedules, and an environment where our team members are treated like family. Here's what you'll enjoy: ✔️ Paid Weekly - consistent income, every Friday ✔️ Fixed Schedule - Sunday-Wednesday, with long weekends off ✔️ Supportive Environment - work with teammates who respect your work ✔️ Career Pathways - opportunities to grow into lead roles or other healthcare positions ✔️ Purpose-Driven Work - you'll help feed and care for those who once cared for us We believe in dignified work, steady pay, and jobs that make a difference. 🚀 Apply Now - Your Culinary Career with Purpose Starts Here Are you ready to use your cooking skills to serve others and grow in a dependable role? Then we want to hear from you. ➡️ Apply online at *************** 📲 Or call/text our team at ************** Cook with care. Lead with integrity. Get paid weekly. Join AlohaHP - where your work feeds lives.

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.

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.

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

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **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 regulation 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:** 1245148BR **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.

F&B Restaurant Training Chef Casual Upscale Our Company is seeking a Restaurant Operations Training Chef who has a passion for creating, developing, training, and coaching. If this sounds like the type of Chef 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 you are, Apply Immediately for our location in Honolulu, HI Title of Position - Restaurant Operations Training Chef Compensation: $75k to $90k plus bonus potential Job Description: The Restaurant Operations Training Chef is a key role leader for strengthening the consistent execution of back-of-house systems and culinary operations. This role focuses on adherence to brand standards and operational procedures and implementing targeted training initiatives to correct deficiencies and elevate team capabilities. By working closely with the F&B operations chef, restaurant chefs and main office teams, the training chef drives continuous improvement in food quality, safety, efficiency, and team development. When needed, this role will also serve in a hands-on leadership capacity to support restaurant kitchens during transitions, openings, or temporary staffing needs. Benefits: Referral program 401(k) Health insurance 401(k) matching Paid time off Vision insurance Dental insurance Qualifications: AOS Culinary school graduate or related training 3+ years of multi-unit back of house management experience Proven knowledge and passion for coaching, training and culinary arts Great palette and sense of presentation Ability to handle multiple tasks, adapt to change and work well in an environment with time constraints Ability to troubleshoot effectively Detail-oriented with good organizational skills, performing work accurately and efficiently while meeting deadlines Demonstrated excellent communication skills, both oral and written