Executive chef jobs in Urban Honolulu, HI - 85 jobs

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

Pay Range: $5,833.33 - $6,437.50 / monthly compensation Sous Chef - Alan Wong's Restaurant at the Kahala Hotel & Resort Come LIVE Kahala and join the Kahala Ohana! We are a #luxuryhotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community. The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership's commitment to supporting the UN's SDGs. Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort. About Alan Wong's Restaurant at the Kahala Hotel & Resort James Beard Award-winning chef Alan Wong, returns to open a new restaurant at the Kahala Hotel & Resort. Alan Wong helped define Hawai?i Regional Cuisine through its innovative use of local ingredients and refined island hospitality. Wong has been named “Master of Hawai?i Regional Cuisine” by Bon Appétit, with his restaurant ranked twice by Gourmet among America's Top 50, including its Top 10. A ten-time winner of Honolulu Magazine's Hale ?Aina “Restaurant of the Year.” Learn from the legend himself with the restaurant opening in early 2026. Job Summary: To perform all tasks in the Alan Wong's Restaurant at the Kahala Hotel & Resort, including relieving the Chef de Cuisine, and supervising and training all employees in the Alan Wong's Restaurant at the Kahala Hotel & Resort. Assists the Executive Chef and Executive Sous Chef, and Chef de Cuisine in the planning, organizing and supervision of all aspects of food preparation. Ensures the maintenance of the hotel's standards of food quality, freshness and cleanliness.

We're looking for motivated, engaged people to help make everyone's journeys better. • Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. • Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. • Drives the food production effort with the assistance of Food Supervisors Annual Hiring Range $83,00 - 85, 000 Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Employee Discounts Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations) Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization) Orders raw material from storeroom and produces extra meals at last minute as needed Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product Manages daily production of hot and/or cold kitchens for quality and consistency Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. Monitors daily manpower planning and schedules employees. Responsible for employee retention and reducing employee turnover. Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. Reviews and ensures union represented employees' pay rates are correct based on wage scales and seniority. Employee must complete all company required training including but not limited to ServSafe Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: Minimum 1-3 years of experience as a Chef and/or Sous Chef required. Minimum 7 years of experience as a cook required. Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills: Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus. Basic computer skills required. Working knowledge of Microsoft Office products preferred. Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified is preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Bi-lingual in Spanish is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes - Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: N/A Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Number of Dotted Line Reports: N/A Estimated Total Size of Team: Up to 40, varies by unit Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence , Passion, Responsibility and Respect . To demonstrate these Values, we expect to observe the following from everyone: Excellence We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility We care about what we do, and we understand the impact we have on others and the planet. We always look out for each other -creating a safe workplace environment is everyone's responsibility. Respect Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. We respect each other's voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: **************************************************************** We anticipate that this job will close on: 01/20/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

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

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!

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

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.

Executive Sous Chef Department: Back of the House (Kitchen) Reports To: Executive Chef Employment Type: Full-Time We are seeking a talented and driven Executive Sous Chef to support and partner with our Executive Chef in leading culinary operations. This role is ideal for a hands-on culinary leader who excels in high-volume, quality-driven environments and is passionate about team development, consistency, and innovation. Key Responsibilities Assist the Executive Chef in overseeing all kitchen operations, including food production, quality control, and presentation Lead, train, and mentor kitchen staff to ensure high standards of performance and professionalism Maintain consistency in recipes, portioning, and plating across all services Ensure compliance with all health, safety, and sanitation regulations Manage inventory, ordering, food cost controls, and waste reduction Support menu development, seasonal offerings, and special events Step in as acting Executive Chef in their absence Foster a positive, collaborative, and accountable kitchen culture Qualifications Minimum 2-3 years of progressive culinary leadership experience (Sous Chef or Executive Sous Chef level) Strong knowledge of kitchen operations, food safety, and labor management Proven ability to lead and motivate a diverse culinary team Experience with high-volume service and scratch cooking preferred Excellent organizational, communication, and problem-solving skills Culinary degree or equivalent professional experience preferred What We Offer Competitive salary based on experience Supportive leadership and a team-focused environment Benefits package including [health, PTO, retirement, etc.] Creative input and influence on menus and kitchen operations

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.

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.

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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

Product Development and Operations Support Chef - Product Development and Operations Support Chef Compensation: $75k to $90k plus bonus potential Department: Food Development Reports to: Senior Chef de Cuisine Our Company is seeking a Product Development and Operations Support Chef who has a passion for Creating, Developing, Evaluating and Supporting. 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 Job Description: The Developing and Operations Chef partners with the Chief Food Officer, Senior Chef de Cuisine, Sales Directors and SFK, Executive Director to develop and implement food programs that differentiate the offerings of SFOC entities and create a destination for food. The position ensures the food offerings and execution meets the brand's target customer needs, ensures employee and customer satisfaction, focuses on growing revenues, and maximizes the financial performance of the department, providing a return on investment. Provides operational support as needed. Benefits: Bonus Structure (after 6months) 401(k) Health insurance 401(k) matching Paid time off Vision insurance Dental insurance Qualifications: High school diploma or GED; 6 years' experience in the food and beverage, culinary, event management, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, BusinessAdministration, or related major; 4 years' experience in the food and beverage, culinary, event management, or related professional area. Acute financial management skills. Passionate about food with great palette and sense of presentation. Ability to handle multiple tasks, adapt to change and work well in 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. Ability to develop, implement and maintain food programs. Ability to effectively train and develop staff and build excitement. Ability to hold others accountable for following company standards and procedures. Ability to innovate and implement new ideas. Demonstrated effective leadership skills including delegation skills. Ability to meet budgets including labor, food and applicable direct operating costs. Possesses administrative skills: knowledge of spreadsheet, database, word processing programs, general office equipment: copier, fax, scanner. Able to work independently and on a team. Willingness to be open, to learn, and take on new responsibilities. Regular, predictable attendance. Able to lift 50 lbs.