Sous chef jobs in Honolulu, HawaiiCreate job alerts

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Flexible Scheduling Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description StripSteak is a modern American steakhouse combined with a unique blend of Asian influence and signature Chef Michael Mina flair. An inventive, and highly curated menu offers guests the best seafood and signature cuts of premium beef, as well as classic Chef Mina favorites. Located on the 3rd floor Grand Lanai in the International Market Place in Waikiki, StripSteak offers sizzling satisfaction and upscale respite after a day in paradise. The seasonally driven menu highlights the finest in local ingredients, signature sides and eclectic wines and spirits, all combined with attentive service and genuine hospitality. About the Role: The Sous Chef at StripSteak plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. With strong technical skills, a focus on organization, and a collaborative spirit, the Sous Chef ensures consistency in food quality, safety, and presentation while helping manage inventory, labor, and training. This role is hands-on in the kitchen, balancing execution with leadership to elevate both guest experiences and team performance. What we offer: • Competitive salary and great benefits including medical, dental and vision coverage for eligible employees, • 401K with 3% company match, • Bonus programs, • Cell phone reimbursement, • Pre-tax commuter benefits, • Delicious daily family meal, • Up to 50% meal discount at Mina Group restaurants, • Flexible schedules, • Fun, dynamic, and innovative atmosphere A detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead junior staff members and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with the Chef and HR to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. What you bring to the table: • Personal Attributes, • Exceptional communication and organizational skills, • Gracious spirit of hospitality, • Intellectual curiosity and emotional maturity, • Continually strive to develop staff in all areas of food education, • Ability to work clean, organized, and lead a team, • Professional Attributes, • Advanced knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations), • Knowledge of financial reporting and ability to analyze data, • Have a strong eye towards development both personal and for your team, • Desire to teach and mentor both your staff and culinary interns, • Basic Qualifications, • minimum of 2 years’ experience in a fine dining high volume kitchen, with at least 1 years in a leadership role, • Knowledge of safety and hygiene protocols, • Working knowledge of HR practices and labor laws, • Ability to frequently lift up to 40 pounds, • Have the stamina to work in excess of 50 hours per week, • Spanish language skills a plus Salary Range: $60,000.00 to $80,000.00/yr. The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing .

Job DescriptionAre 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., • High school or equivalent education required., • Minimum of 3 to 4 years of cooking experience in regional cooking, breakfast, lunch, and dinner., • 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 The Laylow, Autograph Collection Hotel is a secluded oasis in the heart of Waikiki, where mid-century modern design meets the warmth of Hawaiian hospitality. Thoughtfully curated and effortlessly stylish, it offers a lush, tropical escape that blends nostalgia with contemporary comfort. With top-quality service, vibrant social spaces, and a laid-back island spirit, The Laylow invites travelers, creatives, and adventurers to relax, connect, and experience a distinctive take on Hawaiian charm. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: -Help in the preparation and design of all food menus -Ensure the kitchen operates in a timely way to meet quality standards -Fill in for the executive chef in planning and directing food preparation, when necessary -Solve any issues that arise and seize control of any problematic situation -Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: -Prior experience as a Sous Chef highly preferred -Excellent food preparation skills -Patient, understanding and detailed personality -Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO/PTO exchange, medical/dental/vision benefits, maternity/paternity leave, pet insurance, company-matched dependent care & 401k, student loan repayment program and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Job Description Sous Chef Upscale Casual - Culinary Leader Are you a Sous Chef passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership building skills and high energy. To become the Sous Chef of this upscale casual establishment, apply today for our location in Honolulu, HI. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don’t miss this fresh, exciting and rewarding career opportunity as a Sous Chef in Honolulu, HI. Title of Position: Sous Chef Job Description: Our Sous Chef will be challenged every single day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments and maintaining consistent top-quality ingredients in every dish, every time. The Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Sous Chef. Responsibilities will also include maintaining proper food safety and making sure sanitation procedures are being met. Benefits: • Competitive Compensation, • Insurance Benefits, • 401(K), • Paid Time Off, • Thorough and Ongoing Training Qualifications: · The Sous Chef must possess 3-5 years high-volume Kitchen Management experience · Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Sous Chef · The Sous Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage · The Sous Chef must have a strong passion for culinary excellence · The ability to perform basic math calculations and knowledge of systems, methods and processes is a must for the Sous Chef

Job Description We have a Sous Chef position open NOW. How would you like to hone in on your craft by creating internationally inspired dishes from a local lens alongside a culinary team? Keep reading to find out why we would give the right person this opportunity. Are you looking for a job that ACTUALLY values you, your hard work and shows that appreciation with advancement? How would you like to be part of a winning team in a fast-paced, fast-growing organization on a mission to create exceptional experiences in food, beverage, and hospitality for both our guests and team? As a community hub, we offer space for discovery and growth. Blending the best of modern innovation and vintage charm, we lead with comforting, nostalgic hospitality that honors the past while embracing the future. If you want to be a part of an A team, and maybe even lead your own team one day – KEEP READING. We're always looking to improve, striving to get better, and looking for the right people to join us. We’re looking for the next set of leaders to take our organization to the next level. Our ideal team member takes initiative, loves to make our guests and teammates smile, and puts 110% into everything they do. Not only that, but our team members have opportunities to grow, both personally and professionally. Vintage Books refuses to settle for anything less than extraordinarily high standards but we believe for the right person, extraordinarily high standards are their normal. If you’re the right person for this job, you wouldn’t consider doing anything less. Does your boss take you for granted? Are you starving for an opportunity to take on new challenges? Are you ready to see what you can accomplish in a fast-paced environment where being a tiny bit fanatical is a good thing? Are you ready to join an organization that thrives on passion and leaves mediocrity behind? If you’re self motivated, love being in a rapidly evolving work environment and want to lead a dynamic team that thrives on building relationships with our guests, then we want to hear from you. We’re on a mission to change the landscape of Hawaii’s industry by leading a revolution of hand crafted food & beverages alongside genuine hospitality. Find out more at to see what we’re all about, and get in touch with us to tell us why you would be a perfect fit for our team. The basics • Serving delicious cuisine in a fun & fresh way, • Ensuring the restaurant is shiny & clean, • Creating an environment that will help the team excel, • Competitive salary and advancement opportunities Must haves • Genuine smile, • An amazing work ethic, • Coachable attitude, • Drive to tackle new challenges, • Leadership experience and a thirst for knowledge, • Food handling certification (or willing to take the exam in 2 weeks) Cool stuff you should know • We’re all a little bit fanatical, but that’s why you’ll love us, • We take our business seriously, but don’t take ourselves too seriously, • Our employee discount & family meals will keep you eating well and inspired, • This is more than just a job, for us, this is our passion This isn’t like every other job you’ve had where you’re forced to stay inside the ‘box’. At Vintage Books we light that box on fire. Come join our team!

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. 36-40 hrs. per week. + OT (If needed). $18-$20/hr. + Tips (avg. $3 - $5 more per hour) = possible $21 - $23/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.

Job Description 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 DescriptionBanquet 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 808-695-3974 to speak to a recruiter. #HireMe123

Job DescriptionCompany Overview Founded in 2016, Restaurant 604 offers the best waterfront dining experience for military families, local residents, and those just passing through to enjoy a quality meal with excellent service. Our success comes from the loyalty and dedication of our team, the Ohana. We are proud to employ nearly 400 team members, making 604 one of Hawaiis largest locally-owned restaurant operators. Together, we strive to impact our community by becoming one of the best workplaces in Hawaii. The success of Restaurant 604 launched the family of 604 restaurants that includes 604 Express, The Beach House by 604, Mangiamo by 604, 60fore Bar & Grill, 604 Ale House and 604 Clubhouse. Our family of restaurants features an enjoyable experience for all with great food, live music, breathtaking views, and exceptional service with Aloha. Job Summary This program is designed for students preparing for initial career development by providing practical experience in culinary operations to assist in fulfilling their graduation requirements. Additionally, this program provides hands-on experience and training for students to gain valuable life skills and knowledge necessary to reach their culinary career goals. As a 604 Culinary Intern, you are required to complete both Prep Cook and Line Cook training agendas. This paid internship will be paired with the Internship Training Agreement, provided by the student's college or institution. Prep Cook Summary: As the prep cook, you are responsible for taking an ongoing inventory of ingredients to ensure nothing is running low, cutting vegetables, preparing side dishes, sauces, dressings and other items for special events and regular dining hours. Line Cook Summary: As the Line Cook, you will be managing the cook station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. Responsibilities • Follows all company policies as outlined in the Employee Handbook and the General Policies and Procedures section of the Line Cook Training Manual., • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record., • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits., • Meets all uniform, appearance, and grooming standards as specified in the, • Employee Handbook and Line Cook Training Manual., • Maintains our guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served., • Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answer menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specify substitutions for items on the menu., • Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product., • Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy., • Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time., • Maintain the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean, • Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish., • Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night., • Follows the receiving and storage processes with 100% accuracy as specified in the Checking in Food Orders section of the Line Cook Training Manual and outlined by the company., • Completes meals to all persons at each table in the assigned section in no more than 1 hour per table., • Performs side work correctly as specified in the Side Work Duties section of the both the Prep Cook and Line Cook Training Manuals., • Work with wait staff to ensure that each order has the proper types and amounts of side dishes, • Prepare ingredients for main, side, and dessert dishes and ensure that any special requests are taken care of., • Receives and accurately stores all purchase orders., • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the End of Shift/Checkout Procedures section of the Prep Cook and Line Cook Training Manuals and outlined by the company., • Must be at least 18 years old., • Must be enrolled in a Culinary College or Institution Program, • Must be able to read and communicate in English clearly and effectively., • Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently., • Must demonstrate enthusiasm and commitment to guest satisfaction., • Must have a valid health card or equivalent., • Must be able to perform simple math calculations and understand units and measures., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time., • Must have the ability to lift, stoop, and bend., • Paid Time Off, • Bereavement Leave, • Emergency Days, • Referral Program, • Employee Discounts, • Skechers Direct Program, • Management Bonus Program, • Medical/Dental Benefits, • Group Life Insurance, • Universal Life Insurance, • Short-Term Disability

Job DescriptionDinner/Third Cook - On-Call $22.50/hr - Weekly Pay!LOOKING FOR WORK? Seeking experienced On Call Dinner/Third Cook to work in banquets, events, meetings, and concessions. Our Hospitality division is growing and looking to hire immediately! Shifts range from early morning to PM, all depending on the event. Our team enjoys a flexible schedule, a fast-paced environment, and a great teamwork environment. Summary of Position:Accurately and efficiently cooks Dinner 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.Duties & Responsibilities • Prepares a variety of Dinner 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 with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Portions 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...., • Prepares items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows proper presentation and garnish set up for all Lunch and Dinner 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 Sous Chef or Chef on Duty.Qualifications:, • Minimum of 6 months food handling experience in a high volume operation., • Must be able to communicate clearly with Sous Chef and or Chef on Duty, • 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., • Available from as early as 12:00 p.m. until approx. 10 p.m.Text DINNER/THIRD COOK to 808-695-3974 today to speak to a recruiter. #HireMe123

Job DescriptionKitchen Helper - On-Call $17.50/hr - Weekly Pay!LOOKING FOR WORK? Seeking experienced On Call Kitchen Helper to work in banquets, events, meetings, and concessions. Our Hospitality division is growing and 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 great team work environment. Summary of Position:Accurately and efficiently assist In the production of foods to include meats, seafood, vegetables, and other hot or cold food products as well as prepare and portion food products prior to cooking or production. Also performs other duties in the area of food preparation including plating and garnishing of cooked items and preparing appropriate garnished for all hot and or cold menu items.Duties & Responsibilities • Knows and complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Assists with portions 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...., • Assists with preparing items for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating., • Follows 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 Sous Chef or Garde Manger, Chef on Duty., • Performs other related duties as assigned by the Sous Chef or Garde Manger, Chef on Duty.Qualifications:, • Minimum of 3 months food handling experience., • Must be able to communicate clearly with Sous Chef, Head Garde Manger and or Chef on Duty, • 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 KITCHEN HELPER to 808-695-3974 today to speak to a recruiter. #HireMe123

Job DescriptionBanquet and Event Second Cook - On-Call $24.50/hr - Weekly PayLOOKING FOR WORK? Seeking experienced On-Call Second Cooks to work in banquets, events, meetings, and concessions. Our Hospitality division is growing and 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 prepares and portions 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 garnishes for all hot menu items. Able to perform all duties as a Cook and able to teach and direct a staff of up to 8 people in the absence of a Sous Chef or Chef on Duty.Duties & 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 with 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., • Knowledge or 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.Qualifications:, • Minimum of 3 years food handling experience in a high volume 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 SECOND COOK to 808-695-3974 today to speak with a recruiter. #HireMe123

Job DescriptionFry Cook - On-Call $20.50/hr - Weekly Pay!LOOKING FOR WORK? Seeking experienced On-Call Fry Cooks to work in banquets, events, meetings, and concessions. Our Hospitality division is growing and looking to hire immediately! Shifts range from early morning to PM, all depending on the event. Our team enjoys a flexible schedule, a fast-paced environment, and a great teamwork environment. Summary of Position:Accurately and efficiently cooks fried foods to include meats, seafood, vegetables, 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 plating and garnishing of cooked items and preparing appropriate garnished for all hot menu items. Duties & Responsibilities • Prepares a variety of Meats, Seafood, Poultry, Vegetables and other food items for cooking on the flat top grill and in the oven, fryers and steamer and other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Portions 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...., • Prepares items for frying, flat top grilling by portioning, battering, breading, seasoning and/or marinating., • Follows 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., • Minimum of 6 months food handling experience., • Must be able to communicate clearly with Sous Chef and or Chef on Duty, • 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 #HireMe123

Gecko Hospitality - 58k/year - 68k/year [Kitchen Supervisor / Cook] As a Pastry Sous Chef at Gecko Hospitality, you'll: Oversee daily pastry operations, ensuring quality and consistency; Collaborate with the executive chef to develop new dessert menus; Train and mentor junior pastry staff, fostering

Assists Executive Chef with all kitchen operations.

Gecko Hospitality - 65k/year - 75k/year [Kitchen Supervisor / Cook] As a Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the head chef in menu planning; Manage inventory and ensure quality control of ingredients; Train and supervise kitchen staff to maintain high culina