Lead Sous Chef — Training, Ops & People Leader

Monkeypod Kitchen by Merriman; Kapolei (HI); On-site; USD 40,000 - 60,000; Full time

Job summary

Monkeypod Kitchen by Merriman Ko Olina in Hawaii seeks a hands-on kitchen leader to assist the Chef, Sous Chef and Chef de Cuisine in coordinating all food service operations.

This role involves overseeing training and development of kitchen staff, supporting hiring decisions, managing inventory, enforcing MPK policies, and ensuring adherence to health and fire regulations while delivering guest-focused service under pressure.

Qualifications

• Must be guest oriented and able to work under pressure.
• Excellent written and oral communication with diverse staff.
• Strong leadership and coaching abilities.

Responsibilities

• Assist the Chef/Sous Chef/Chef de Cuisine in coordinating all food service operations.
• Support execution of the Business Plan through assigned action steps.
• Oversee and approve training and development of kitchen staff.
• Participate in hiring by interviewing and making recommendations.
• Participate in monthly inventory process.
• Manage kitchen and restaurant procedures during shifts.
• Provide direction to kitchen staff to ensure duty execution.
• Monitor compliance with health and fire department regulations.
• Identify and correct inventory, systems, and staffing issues.
• Maintain relationships with vendors and act as daily contact.
• Monitor labor costs to meet budget goals within MPK policies.
• Perform duties of Line Cook and other kitchen positions as needed.

Skills

Leadership

Communication

Conflict resolution

Coaching

Team player

Decision making

Staff development

Job description

Monkeypod Kitchen by Merriman Ko Olina in Hawaii seeks a hands-on kitchen leader to assist the Chef, Sous Chef and Chef de Cuisine in coordinating all food service operations.

This role involves overseeing training and development of kitchen staff, supporting hiring decisions, managing inventory, enforcing MPK policies, and ensuring adherence to health and fire regulations while delivering guest-focused service under pressure.