Lead Kitchen & Culinary Team

Tommy Bahama; Kihei (HI); On-site; USD 36,000 - 40,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

401(k) with company match

Employee Stock Purchase program

Paid Time Off

Team member discounts on retail, food,

Job summary

Tommy Bahama in Kihei, Hawaii is seeking a hands-on kitchen leader to deliver exceptional culinary experiences and mentor team members across our restaurant. You will lead by example, coach through hands-on training, and ensure top service while maintaining safety and sanitation standards.

Responsibilities include fostering learning, managing knife skills, time management, and accountability to drive culinary and service success.

Qualifications

• Lift and/or move up to approximately 50 pounds frequently
• Bending/stooping/kneeling – frequently
• Routine standing for duration of shift
• Safely maneuvering the following types of equipment or machinery: Hand cart, blenders, knives, slices, wine keys and other tools provided to complete work

Responsibilities

• Deliver exceptional culinary experiences to our guests while following company policies, procedures, and standards.
• Lead by example through motivation, support and communication.
• Through hands on approach, develop and promote learning, nurturing environment for all restaurant Team Members that focuses on proper cooking techniques, knife skills, time management and accountability to ensure culinary, sales, and service success.
• Follow and enforce applicable safety and sanitation programs according to federal/state/local law for the restaurant, employees, and guests.
• Manage kitchen expenses ensuring budgetary compliance as requested

Job description

Tommy Bahama in Kihei, Hawaii is seeking a hands-on kitchen leader to deliver exceptional culinary experiences and mentor team members across our restaurant. You will lead by example, coach through hands-on training, and ensure top service while maintaining safety and sanitation standards.

Responsibilities include fostering learning, managing knife skills, time management, and accountability to drive culinary and service success.