Chef Jobs

About The Position

Requirements

• Customer Oriented - Ability to take care of the customers’ needs while following company procedures.
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Safety - Ability to work safely by following all safety policies and procedures.
• Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met.
• Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
• Management Skills - Ability to organize and direct oneself and effectively supervise others.
• Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.
• Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.
• Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas.
• Response to Direction - Receive and follow directions from supervisors.
• Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task.
• Neat & Well Groomed
• Knowledge of Microsoft Office, Hot Schedules, HCR Online, and social media platforms (Pinterest, TikTok, Facebook, Instagram, etc.).
• Aptitude to learn new computer software.
• Vision (Near, Distance, Color, Peripheral, Depth. Visual cooking methods, ticket ordering, inventory)
• Sense of Sound - Hear verbal requests made by guests, coworkers, and managers
• Sense of Smell – Food freshness, identify potential spoilage and guide cooking processes.
• Sense of Taste – Food seasoned properly.
• Sense of Touch – Determine freshness and doneness of food.
• Ability to wear Personal Protective Equipment (PPE) - Non-slip shoes, wear a back belt if lifting more than 25lbs

Responsibilities

• Perform kitchen tasks as needed, such as preparing food as ordered, washing dishes, reading recipes, and assisting with employee and guest requests.
• Monitor completed food orders to ensure that all menu items have been prepared, portioned, and presented in accordance with all HCR procedures, specifications, and standards.
• Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately daily.
• Respond to unexpected staffing or operational challenges during shifts, making adjustments as necessary to maintain service standards.
• Ensure all stations remain operational during service to meet guest expectations, stepping in as needed to maintain efficiency, quality, and a positive guest experience.
• Help oversee kitchen cleanliness and organization; support facility and equipment upkeep in partnership with Executive Chef and maintenance teams.
• Work with the Executive Chef on special events, coordinating with event organizers on menus/food items, necessary equipment/supplies, and budget.
• Coordinate with restaurant management on event planning and staffing.
• Encourage staff through positive leadership, offering training and development, providing guidance, coaching and support as needed.
• Assist the Executive Chef with succession planning and recommendations for training and development of staff.
• Participate in the hiring process by conducting interviews and making hiring recommendations.
• Assist in completion of all BOH employee 60-day and annual reviews; communicate any employee feedback as needed.
• Monitor staff performance, resolve personnel matters, and make corrections as needed in a clear and respectful manner, following HCR procedures including proper documentation.
• Address and follow up on all employee complaints, concerns, and suggestions.
• Document any and all employee issues on Hot Schedules and follow up with consults or write ups as needed.
• Recognize and reward employees through programs such as: Po‘okela, Craftsperson of the Month/Year, Thank you cards, Anniversary letters, Birthday cards, Pursuit of Pono etc
• Support the Executive Chef in the management of the kitchen and the restaurant culinary team.
• Anticipate, identify, and correct any issues with inventory, systems, and staffing.
• Conduct disciplinary meetings, providing action steps and coaching opportunities.
• Oversee training and development of kitchen staff; ensure new hires complete HCR Online tests with qualifying scores, maintain updated training materials, and coordinate at least two craft workshops per audit period.
• Be an ambassador of your restaurant and our brand in the community.
• Monitor kitchen operations to ensure compliance with health and fire department regulations.
• Ensure compliance with state, federal, and HCR food handling requirements and standards.
• Maintain organized storage areas, including walk-ins, dry storage, and chemical storage, in compliance with safety and sanitation requirements.
• Respond promptly to employee accidents, incidents, or emergencies, ensuring proper care, accurate documentation, and timely follow-up in accordance with company policies and legal requirements.
• Assist in proper management of the facility and equipment through communicating required maintenance, security, and adherence to safety and sanitation requirements.
• Demonstrate working knowledge of applicable state and federal laws including labor, liquor, health, fire, ADA, OSHA, harassment, and discrimination policies.
• Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Assist in implementation and management of all HCR policies, procedures, programs, and performance standards; active management procedures throughout scheduled shift.
• Establish and maintain a positive relationship with vendors and employees, and act as a daily point of contact.
• Monitor labor costs to attain budgeted goals within HCR policies and procedures.
• Demonstrates job competencies by successfully assisting in completing and passing all components of the company’s bi-annual audit.
• Perform other related duties as assigned by management to support operational needs.
• Report for work on time and uphold expectations for attendance, uniform, and professional conduct.
• Regular attendance is an essential function of this job.
• Maintain confidentiality and protect access to sensitive information, including company data, employee records, and customer details, by following all protocols and preventing unauthorized access or disclosure.
• Assist with completing the annual BOH Business Plan action steps when applicable.
• Meet with the Executive Chef for 1:1's once per period and file notes accordingly on Dropbox.
• Attends and actively participates in manager meetings, ensuring awareness of company policy changes, initiatives, and operational updates, and communicates key information and action items to the BOH team.
• Ensures labor board accuracy by verifying correct in/out times, confirming employees are clocked in under the appropriate job code, and documenting any variances or irregularities, so the office team can process payroll correctly and maintain compliance.
• Assist with kitchen budget planning, capital improvements, and completing assigned business plan goals.
• Create hourly kitchen employee schedule(s) by Wednesdays prior to the start of a new schedule and assign extra duties as needed; maintain labor costs within HCR policies and procedures.
• Code and submit all invoices promptly, verifying they reflect the appropriate accounting period to support accurate financial reporting.
• Complete line item and vital factor reporting each period.
• Support cost control by managing inventory, maintaining accurate pricing and recipe data, and reviewing cost reports to meet budgeted food targets.
• Assist the Executive Chef in meeting the budgeted labor percentage while upholding HCR standards for quality.