Umekes is seeking an experienced and motivated Chef de Cuisine to lead our culinary team and oversee the daily operations of our kitchen.
We are looking for a hands-on culinary leader who takes pride in great food, strong execution, and developing a dependable kitchen team. The Chef de Cuisine will be responsible for maintaining the quality and consistency of our food while managing food cost, labor, inventory, sanitation, training, and overall kitchen performance.
This position requires someone who can lead from the front, stay organized in a high-volume environment, and hold the team accountable while creating a positive and professional kitchen culture.
Key Responsibilities
- Lead and oversee daily BOH operations
- Maintain consistent food quality, flavor, portioning, and presentation
- Ensure recipes, prep procedures, and culinary standards are followed
- Manage food cost, waste, yields, portion control, and inventory
- Assist with purchasing, ordering, receiving, and product quality
- Build effective BOH schedules based on business levels and labor targets
- Train, coach, and develop sous chefs, cooks, prep cooks, and dish staff
- Establish clear expectations and accountability throughout the kitchen
- Maintain proper food safety, sanitation, organization, and cleanliness standards
- Conduct regular line checks and kitchen inspections
- Work closely with restaurant management and FOH leadership to ensure smooth service
- Participate in menu development, recipe testing, costing, specials, and seasonal offerings
- Review menu performance and identify opportunities to improve quality, efficiency, and profitability
- Help recruit, onboard, train, and retain strong culinary team members
- Maintain equipment and communicate repair or replacement needs
- Lead by example during prep and service, especially during high-volume periods
Qualifications
- Previous experience as a Chef de Cuisine, Executive Chef, Sous Chef, or similar culinary leadership role
- Strong understanding of high-volume restaurant operations
- Strong knowledge of food cost, inventory, ordering, labor management, and kitchen systems
- Ability to lead, train, motivate, and hold a culinary team accountable
- Excellent organization, communication, and time-management skills
- Strong understanding of food safety and sanitation
- Ability to work nights, weekends, holidays, and other shifts based on business needs
- Experience with seafood, local Hawaiian ingredients, poke, and Hawaiʻi-inspired cuisine is a plus
- Culinary degree or formal culinary training is preferred but not required with equivalent experience
What We’re Looking For
We want a chef who is more than a strong cook. We are looking for a leader who can build a team, create consistency, control costs, and take ownership of the kitchen.
The right Chef de Cuisine understands that a successful kitchen is built on great food, preparation, organization, communication, accountability, and respect.
If you are passionate about hospitality, developing people, and producing consistently great food in a fast-paced environment, we would like to hear from you.
Pay: From $90,000.00 per year
Benefits:
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
