Chef Salary at Kualoa BETA

Job Description: Assist Chef with day-to-day operations of running kitchen. Supervise kitchen staff. Create new dishes/menu planning along with head chef• Preparing, cooking, and presenting food in accordance with restaurant standards Ensuring dishes are prepared and presented in accordance with recipes Plan and direct culinary activities. Perform and responsible for administrative duties, including meeting with vendors, and ordering supplies. Oversee kitchen equipment purchases, repairs and ordering restaurant kitchen cleaning supplies. Assist with financial planning and budgeting. Ensure efficient, cost-effective operation and profitability of food production Able to step in and take on additional responsibilities in the Head Chef's absence. Supervise and ensure kitchen staff has proper direction. Training new staff. Recording and take inventor. Qualifications and requirements: High school diploma or equivalent. Have at least 2-3 years of proven experience as Head Chef, Sous Chef or

With a career at HMSHost, you really benefit! We Offer Health, dental and vision insurance Generous paid time off (vacation, flex or sick) Holiday pay Meal and Transportation Benefits *401(k) retirement plan with company match *Company paid life insurance *Tuition reimbursement Employee assistance program Training and exciting career growth opportunities Referral program - refer a friend and earn a bonus *Benefits may vary by position so ask your recruiter for details. Airport Location: Honolulu Airport F&B Advertised Compensation: $64,074.00 to $78,313.00 Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically repo

Sous Chef Starting Salary at $60,000/ Year Department: Regency Culinary Reports to: Kitchen Manager Status: Exempt 1. Job Purpose/Objective: The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef will be working with the Executive Chef with executing the food in the kitchen, driving menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. 2. Essential Job Functions: Incumbent may perform any or all the following: Food Production •Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, season

At La Palme D'or in Honolulu, Hawaii we are looking for a long-term pastry chef that will report to assigned shifts throughout the week. You are to ensure high quality pastries are being produced with any additional attention to detail necessary. With your culinary education, you will be able to obtain valuable skills from a French Japanese patisserie. Some of the products that you will be tasked to produce are: Entremets, Petit Gateau, etc. Responsibilities: Attend mandatory training Preform any additional tasks reported by lead chef Willingness to deal with customer complaints and problems Preform tasks on time Requirements: 4+ years of experience in pastry cooking and/or bread making desired Associate's, certificate, or equivalent in a culinary program Valid ServSafe certificate desired Basic knowledge of bake shop operations Ability to work without supervision Team player, ability communicate, organizational skills Willingness to multitask when applicable

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

TableOne Overview: TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access. Location: TableOne - Waikiki Swim Social Club & Favorite Son Overview: The Jr. Sous Chef is responsible for providing culinary direction and leadership for the restaurant. In collaboration with the Director of Culinary, to drive the strategic direction and development of the Food and Beverage departments. They are responsible for leading the entire culinary team in achieving excepti

Being able to lead, ENGAGE WITH STAFF and motivate the staff to excel in their positions. Hiring and scheduling employees. Have cooking, inventory, knife, equipment, sanitation experienced with restaurants. Being able to hire new cooks to ensure the restaurant is properly staffed. Able to complete recipe instructions, and train staff for consistency and presentation.

Job Description As a chef on our Restaurant team, you’ll play a dual role — part kitchen genius, part artist. A day in the life… Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen Lead the kitchen crew in scratch cooking our tried and true recipes, while also preparing weekly specials Train, motivate and develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures Make sure the kitchen sparkles and is always ready to pass the white glove test You own this if you have… Been there and done that for 2+ years in full service, upscale restaurant management Passion and knowledge about quality food and exceptional customer service Solid written and verbal communications skills, as well as basic accounting skills Thrived in a fast-paced environment and embraced working a flexible schedule A food handler’s card where required