KITCHEN MANAGER

Handcrafted Restaurants Group; Kihei (HI); On-site; USD 34,000 - 37,000; Full time

Job summary

Handcrafted Restaurants Group in Wailea, HI is seeking a Line Cook to support the Chef, Sous Chef, and Kitchen Manager in daily kitchen operations and to perform duties of a Line Cook as needed.

The role involves coordinating food service, assisting in inventory, ensuring health and safety compliance, and maintaining consistent quality in a fast-paced environment. Expect teamwork, reliability, and a proactive attitude.

Qualifications

• Must have 2 years of Line Cook experience.
• Certifications & licenses: must take and pass all training tests 90%+.
• Knife set not required at hire, but should be acquired within 30 days of hire.

Responsibilities

• Assist Chef/Sous Chef/C Chef de Cuisine in coordinating all food service operations.
• Support the execution of the Business Plan through completion of assigned action steps.
• Oversee and approve training and development of kitchen staff.
• Participate in interviewing and hiring as needed; may assist in approving new hires.
• Participate in monthly inventory process.
• Manage kitchen and restaurant procedures during shift; ensure policies are followed.
• Provide direction to kitchen staff and ensure execution of duties.
• Monitor compliance with health and fire department regulations and food handling standards.
• Maintain accurate PMIX counts and daily prep sheets.

Skills

Customer oriented

Working under pressure

Safety

Active listening

Communication

Detail oriented

Teamwork

Friendly & energetic

Neat & well groomed

Leadership and management

Decision making & judgement

Conflict management

Coaching and development

Job description

Job Details

Job Location: Monkeypod Kitchen Wailea - Kihei, HI 96753

Salary Range: $25.00 - $27.00 Hourly

POSITION SUMMARY

Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef/Sous Chef/Chef de Cuisine in the day-to-day operations of the kitchen. In addition to the Kitchen Manager responsibilities, this position will also complete the duties of a Line Cook and when needed is responsible to perform duties of all kitchen positions.

ESSENTIAL FUNCTIONS

• Assist the Chef, Sous Chef, and/or Chef de Cuisine in coordination of all food service operations.
• Support the execution of the Business Plan through completion of assigned action steps.
• Oversee and approve training and development of kitchen staff.
• Participate in the hiring process by conducting interviews and making hiring recommendations. May assist Chef/Sous Chef/Chef de Cuisine in approving new hires as assigned by the Chef.
• Participate in monthly inventory process.
• Assist in the implementation and management of HCR policies and procedures; active management of kitchen and restaurant procedures throughout scheduled shift.
• Provide direction to kitchen staff, ensuring execution of all employee duties.
• Monitor kitchen operations to ensure compliance with health and fire department regulations. Ensure compliance with state, federal, and HCR food handling requirements and standards.
• Anticipate, identify, and correct any issues with inventory, systems, and staffing.
• Establish and maintain a positive relationship with vendors and act as a daily point of contact.
• 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.
• Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance.

Qualifications

• 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.
• Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
• Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are met.
• Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated tickets.
• Detail Oriented - Ability to pay attention to the minute details of a project or task.
• Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.
• Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of the task.
• Neat & Well Groomed - Neat & Well Groomed
• Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.
• Decision Making & Judgement - Ability to make sound decisions with available information while following HCR policies.
• Conflict Management - Ability to deal with others in a negative situation and work towards a positive outcome.
• Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas.

SKILLS & ABILITIES

• Experience: 2 years of Line Cook experience
• Certifications & Licenses: Must take and pass all training tests 90% and higher.
• Other Requirements: Knife set not required at hire, but should be acquired by the employee withing 30 days of hire.

PHYSICAL DEMANDS

N (Not Applicable) Activity is not applicable to this position.

O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)

F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)

C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day)

Physical Demands Lift/Carry Stand C Walk C Sit N 11-20 lbs C 21-50 lbs F Manually Manipulate C Reach Outward C Reach Above Shoulder F Climb O Crawl N Squat or Kneel O Bend F Grasp C Speak F Push/Pull 13-25 lbs C 26-40 lbs F Other Physical Requirements Vision (Near, Distance, Color, Peripheral, Depth) Sense of Sound - Hear verbal requests by guests, coworkers, and managers Sense of Smell Sense of Taste Sense of Touch Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt if lifting over 25lbs, safety glove when using knife.

WORK ENVIRONMENT

Fast paced, high-energy, moderately noisy environment containing multiple personality type. Can become crowded, hot, and can become high-pressure.