Na Hoaloha Ekolu
  • Aloha Mixed Plate
  • Lahaina, HI, USA
  • based on experience
  • Salary
  • Full Time

Medical, dental, vision, drug, 401(k), group life insurance, long term disability, Aflac, flexible spending, employee meals, discounts, trainings, and much more

Job purpose

Train and manage Executive Sous Chef, Sous Chef and kitchen personnel, supervise/coordinate all related culinary activities; estimate food consumption and purchases food product; select and develop recipes; standardize production to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. Oversees special catering events and may also offer culinary instruction and demonstrate culinary techniques. The executive chef directly supervises the executive sous chef, sous chef, and kitchen personnel with the responsibility of managing inventory process, daily ordering, trained on FoodTrak, hiring, discipline, performance reviews and initiating pay increases. Highly supporting the General Manager and the Corporate Chef in all aspects of the job function.  Ensures professionalism and quality of performance are executed by the back of house leadership throughout the daily operations.  Upholds the Guiding Principles and practice management responsibilities, ensures confidentiality, supports leadership's decisions, and provide a positive working environment.

Duties and responsibilities

  • Lead and coaches with enthusiasm a well-trained team of executive sous chefs,  line cooks, prep cooks, dishwashers, noodle makers and front of house service staff to provide excellent food quality and consistency while maintaining our brand and food culture.  Problem solving with the kitchen staff.  Manages the Initialization of creativity, ie., daily food specials and menu items.  Overseas the leadership team's function during the daily operations, ie., food ordering, inventory, staffing needs (hiring, terminating, etc), coaching and documenting employees when needed, process invoices and handles any special requests.  Highly supports the General Manager, Corporate Chef, demonstrates a "can do" and "get to yes" attitude.
  • Food. Sanitation. Safety. Service.
    • Provide accurate food production according to standards and timing while maintain knowledge of ingredients, preparations, allergy and dietary restrictions.
    • Maintain a clean work environment.
    • Maintain a Safe work environment.
    • Promote and provide guest service support to fellow co-workers front of house, sous chef, cooks, next team on shift, etc.
    • Maintains Stage Presence while in the Open Kitchen.
    • Is scheduled to work a line station on a weekly basis. Uphold Department of Health Standards., ie., logs, temperatures and sanitation of the kitchen
  • Maintains working equipment, accurate product inventory and any necessary items or tools that would make a better, more efficient, safer, or cleaner work environment


Performs other related duties as assigned or required.

The above information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job. Management has the right to add to, revise, or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.

Specific Job Knowledge, Skills and Abilities

  • Must possess safe and proper knife skills.
  • Enjoys and provides superior customer service.
  • Treats customers and co-workers with courtesy and respect
  • Positively responds to requests for assistance from co-workers and guests
  • Can maintain a pleasant smile and demeanor throughout the shift.
  • Motivates teams to participate in company and community service activities.
  • Requires good communication skills.
  • Excellent working knowledge and practice of lateral service.
  • Incorporates range of motion for optimal efficiency.
  • Takes initiative to assist in all areas of the kitchen
  • Helps other stations when possible.
  • Is self-motivated, especially under pressure
  • Maintains composure under pressure
  • Has good problem solving skills
  • Is willing and able to attend classes and certifications required for the position. 

Qualification Standards


  • High school or equivalent education.


  • 3-5 years minimum working experience in related position
Na Hoaloha Ekolu
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