Chef-Operator: Hawaii High-Volume Kitchen (Relocation)

Scotty Browns Hawaii; Koloa (HI); On-site; USD 110,000 - 120,000; Full time

Benefits offered by this job

Health benefits

Relocation assistance

Performance-based bonus

Job summary

Scotty Browns Poipu in Hawaii is seeking an experienced Chef to lead and operate our Poipu location in Kauai. This hands-on leadership role focuses on executing established systems, building a strong team, and maintaining operational discipline in a high-volume environment.

It is not a menu development role and rewards ownership of performance within a structured, systems-driven setting. Our brand emphasizes hospitality, quality ingredients, and a premium casual dining experience.

Qualifications

• Disciplined Chef-operator with high-volume, full-service restaurant experience.
• Strong kitchen management with food cost, labor, inventory control.
• Systems-oriented with focus on consistent execution over menu development.
• Excellent written and verbal communication skills.
• Proven ability to build, lead and retain teams in competitive markets.
• Comfort with Microsoft Office (Excel, Word, Outlook, Teams).

Responsibilities

• Lead day-to-day kitchen operations and enforce Scotty Browns systems.
• Own overall kitchen performance meeting financial targets.
• Ensure consistent food quality, presentation, timing across services.
• Roll out menus and system updates with full team alignment.
• Maintain recipes, procedures, and standards without deviation.
• Manage food cost, labor, inventory, and ordering.
• Recruit, train, schedule, and develop team members.
• Partner with General Manager to align guest experience.

Skills

Chef leadership

Kitchen management

Food cost management

Team leadership

Spanish language

MS Office (Excel/Word/Outlook/Teams)

Tools

Excel

Word

Outlook

Teams

Job description

Scotty Browns Poipu in Hawaii is seeking an experienced Chef to lead and operate our Poipu location in Kauai. This hands-on leadership role focuses on executing established systems, building a strong team, and maintaining operational discipline in a high-volume environment.

It is not a menu development role and rewards ownership of performance within a structured, systems-driven setting. Our brand emphasizes hospitality, quality ingredients, and a premium casual dining experience.