Executive chef jobs in Hawaii

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.

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.

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.

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.

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

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!

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

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

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.

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.

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

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. If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. 1 Hotel Hanalei Bay is a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... 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. $85,000-$95,000 annually 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.

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.

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

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!

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. If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. Working on a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... 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. $85,000-$95,000 annually 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.

Job DescriptionMaui 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: *******************************************