Sous chef jobs in Urban Honolulu, HI

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

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by the restaurant, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as conduct and attend regular operational meetings to ensure effective coordination and cooperation between the whole restaurant Comply with Merrimans' Work Rules and Standards of Conduct. Work harmoniously and professionally with employees and other management Maintains a high degree of cleanliness throughout the work area including reach-in and walk-in boxes Assist with banquets and special event menu, production and prep when needed Assist to the deposition of left-over food items Checks supplies of needed food items for shortages of items to be produced on a given day Ensures the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio Performs additional duties as assigned Job Requirements Experience in a high-volume restaurant Must have working knowledge of basic cold food preparation and sanitation standards as well as the operation of kitchen equipment Cold food preparation experience Desire to lead, coach and mentor Ability to work in a team environment Ability to multi-task and adapt quickly to change Ability to clearly communicate both verbally and written. Must be able to read, write and speak the English language sufficient to understand menus, special promotions, record orders, answer the phone and communicate with coworkers and guests Ability to manage, organize relevant data by operating office equipment including pos, computer, Xerox machine, calculator and telephone. Knowledgeable in Microsoft Word, and Excel Some travel is required for training, conferences, and special events Ability to supervise, demonstrate and expedite in various kitchen production areas Continuous standing to supervise, demonstrate and expedite in various kitchen production areas Three to five years previous experience in a culinary/food & beverage line position, or four to five years in a supervisory or assistant manager position 3 years previous experience in similar capacity in fast paced luxury environment Successful candidate must possess legal work authorization in United States

Salary Range: $6,250.00 - $7,083.34/monthly compensation Basic Job Function: To plan, organize and supervise all aspects of food preparation. Ensures the maintenance of the hotel's standards for food quality, freshness and cleanliness.

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.

Job Title: 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 Maui Brewing Co. Waikiki Career Site ************************************************************************************************************************ Id=19000101_000001&lang=en_US

Job Description We are seeking a passionate and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will have a strong background in fine dining and food service, with a commitment to food safety and quality. As the Executive Chef, you will oversee all kitchen operations, manage inventory, and ensure that our menu reflects the highest standards of culinary excellence. Duties • Lead and manage the kitchen staff, fostering a collaborative and positive work environment. • Develop and design innovative menus that cater to diverse dietary needs while maintaining high standards of presentation. • Ensure compliance with food safety regulations and maintain cleanliness throughout the kitchen. • Oversee food preparation processes to guarantee quality and consistency in all dishes served. • Manage inventory control, including ordering supplies and minimizing waste. • Understanding of budgeting, cost control, and vendor management is required. • Train kitchen staff on cooking techniques, food safety practices, and menu items. • Collaborate with the dietary department to accommodate special dietary requests from guests. • Monitor kitchen operations to ensure efficiency and adherence to budgetary guidelines. • Responsible for ensuring the accurate and timely expediting of food from the kitchen. • Executive Chef is expected to perform the duties typically assigned to a COOK 1 position Experience • Proven experience in restaurant management or as an Executive Chef in a fine dining establishment. • Strong knowledge of food safety standards and best practices in food preparation. • Experience in inventory management and control within a kitchen setting. • Demonstrated ability to lead a team effectively while providing support and guidance. • Excellent communication skills with a focus on customer service and team collaboration. • A passion for culinary arts with an ability to create unique dishes that delight guests. Education • High school graduate or equivalent • A culinary degree or formal training is preferred, with a minimum of 5 years of culinary experience and at least 2 years in a supervisory or executive chef role. Experience in high-volume settings is beneficial. Benefits: • 401(k) • 401(k) matching • Dental insurance • Employee discount • Health insurance • Paid time off • Vision insurance Shift: • Day shift • Evening shift • Morning shift • Night shift

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

Job Description Kalapawai Cafe and Deli Waimanalo is looking to hire an experienced chef to join our kitchen management team. We are looking for someone who enjoys the kitchen lifestyle, enjoys creating tasty specials, and running a busy kitchen. Someone who can back up and collaborate with our executive chef. 40 hrs. per week. + OT (If needed). $22/hr. + Tips (avg. $3 - $5 more per hour) = possible $25 - $27/hr. total. We are open 7 days a week from 6am - 8pm. Working on weekends and holidays will be needed as the schedule dictates. Medical/Dental/Vision/Drug insurance plan is paid for by the company ($500/month Value) Kaiser or HMSA All of our supervisory positions require applicants that take a genuine interest in each guest's and employee's experience during their time with us...most importantly they perpetuate our culture of a friendly neighborhood eatery! Duties will include: -Line cooking -Restocking and cleaning the line -Checking in deliveries -Putting away deliveries -Product ordering and inventory control -Ensuring a high quality customer experience -Customer complaint resolution -Personnel management & conflict resolution -General cleaning and facilities maintenance -Portion and QUALITY control -Organization of prep, cleaning and duty lists -Other duties as may be assigned from time to time Requirements/Responsibilities All of our management and supervisory positions will require: -5 years min. Kitchen management -Hawaii safety food handler's card -Excellent customer service skills -Ability to problem solve and think on your feet -Professional appearance -Positive attitude and hard work -Availability to work mornings, evenings, weekends and holidays -Organization & Punctuality -The drive to "do what it takes" to create positive customer and employee experiences -Ability to work well in team environment -Perform well in high tempo and faced paced restaurant environment Special Instructions Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. OR APPLY IN PERSON at 41-865 Kalanianaole Hwy, Waimanalo 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.

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

Love the land, the ocean and the people of Kohanaiki. “E mālama I ko uka, ko kai, a me ko Kohanaiki no ka pono I k ākou”. Position Title: Chef de Cuisine Reports to: Executive Chef Job Summary: Kohanaiki is looking for a passionate Chef De Cuisine located on the Kona Coast. You will manage a team of 9-12 culinarians and report directly to the Executive Chef / Executive Sous Chef. We are looking for an excellent culinarian and leader with a true passion for creativity, a talent for developing and mentoring others, and a team player. Kohanaiki is dedicated to the integrity and commitment to the community and environment in which we live. At all times, the Kohanaiki Security employees will be cognizant of the treatment of our daily environment by upholding strong ethics in products used, displayed, and disposed of. We are responsible for the environmental stewarding of Kohanaiki and treating each other as an Ohana The ideal candidate will have the following: At least 2 years of experience leading a kitchen of a full-service, high-volume restaurant (upscale or fine-dining) Familiarity with Coastal Cuisine and Pacific/Island ingredients, cooking methods, and cuisine Researches and develops new trends in fine dining, regional cuisine, and other worldly cuisines. Excellent communication skills Previous experience designing menus and creating dishes Proficiency with recipe costing Monitors quality control, plate presentation, food quality, etc. Cost and labor control experience Maintains complete knowledge of and complies with all departmental policies, service procedures, and standards. Coordinate breaks for staff. Ensures that standards are maintained at a superior level daily. Trains restaurant staff on cuisine and dish preparation/presentation to assist in selling to guests. Creates food preparation lists/checklists for daily operations in coordination with the Executive. Sous Chef Ensures that all kitchen equipment and working areas are hygienically clean and in order, and that supplies are on hand with proper control, to ensure efficient service. Manages cleaning program in coordination with the Stewarding team. Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls, and overall profitability. Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management, and meeting participation and facilitation. Visually inspect, select, and use quality food and beverage products, including, but not limited to, fruits, vegetables, meats, fish, and spices. Create and implement new menus and individual food items. Monitor and develop team member performance, including, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work, and delivering recognition and rewards.

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

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

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.

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

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by the restaurant, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as conduct and attend regular operational meetings to ensure effective coordination and cooperation between the whole restaurant Comply with Merrimans' Work Rules and Standards of Conduct. Work harmoniously and professionally with employees and other management Maintains a high degree of cleanliness throughout the work area including reach-in and walk-in boxes Assist with banquets and special event menu, production and prep when needed Assist to the deposition of left-over food items Checks supplies of needed food items for shortages of items to be produced on a given day Ensures the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio Performs additional duties as assigned Job Requirements Experience in a high-volume restaurant Must have working knowledge of basic cold food preparation and sanitation standards as well as the operation of kitchen equipment Cold food preparation experience Desire to lead, coach and mentor Ability to work in a team environment Ability to multi-task and adapt quickly to change Ability to clearly communicate both verbally and written. Must be able to read, write and speak the English language sufficient to understand menus, special promotions, record orders, answer the phone and communicate with coworkers and guests Ability to manage, organize relevant data by operating office equipment including pos, computer, Xerox machine, calculator and telephone. Knowledgeable in Microsoft Word, and Excel Some travel is required for training, conferences, and special events Ability to supervise, demonstrate and expedite in various kitchen production areas Continuous standing to supervise, demonstrate and expedite in various kitchen production areas Three to five years previous experience in a culinary/food & beverage line position, or four to five years in a supervisory or assistant manager position 3 years previous experience in similar capacity in fast paced luxury environment Successful candidate must possess legal work authorization in United States

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow 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.

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.

Description Neighborhood cafe seeks a skilled working Chef to run our busy Kailua location. This is a tipped position. Base pay of $25-$28/hour + an average of $5/hour in tips added to your paycheck. Total pay including tips is approx. $30 - $32/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.

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! **Responsibilities :** + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan **Basic Qualifications :** + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew **Additional Information :** This is a **SHIPBOARD** role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally 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:** 1245486BR **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.