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Guest Experience & Food Quality

• Perform kitchen tasks as needed, such as: preparing food as ordered, washing dishes, reading recipes, and assisting with employee and guest requests.
• Monitor completed food orders to ensure that all menu items have been prepared, portioned, and presented in accordance with all HCR procedures, specifications, and standards.
• 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.
• Respond to unexpected staffing or operational challenges during shifts, making adjustments as necessary to maintain service standards. Ensure all stations remain operational during service to meet guest expectations, stepping in as needed to maintain efficiency, quality, and a positive guest experience.
• Help oversee kitchen cleanliness and organization; support facility and equipment upkeep in partnership with Executive Chef and maintenance teams.
• Work with the Executive Chef on special events, coordinating with event organizers on menus/food items, necessary equipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing.

Leadership & Staff Development

• Encourage staff through positive leadership, offering training and development, providing guidance, coaching and support as needed.
• Assist the Executive Chef with succession planning and recommendations for training and development of staff. Participate in the hiring process by conducting interviews and making hiring recommendations.
• Assist in completion of all BOH employee 60-day and annual reviews; communicate any employee feedback as needed.
• Monitor staff performance, resolve personnel matters, and make corrections as needed in a clear and respectful manner, following HCR procedures including proper documentation.
• Address and follow up on all employee complaints, concerns, and suggestions.
• Document any and all employee issues on Hot Schedules and follow up with consults or write ups as needed.
• Recognize and reward employees through programs such as: Po‘okela, Craftsperson of the Month/Year, Thank you cards, Anniversary letters, Birthday cards, Pursuit of Pono etc
• Support the Executive Chef in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing. Conduct disciplinary meetings, providing action steps and coaching opportunities.
• Oversee training and development of kitchen staff; ensure new hires complete HCR Online tests with qualifying scores, maintain updated training materials, and coordinate at least two craft workshops per audit period.
• Be an ambassador of your restaurant and our brand in the community.

Compliance & Safety

• Monitor kitchen operations to ensure compliance with health and fire department regulations. Ensure compliance with state, federal, and HCR food handling requirements and standards.
• Maintain organized storage areas, including walk-ins, dry storage, and chemical storage, in compliance with safety and sanitation requirements.
• Respond promptly to employee accidents, incidents, or emergencies, ensuring proper care, accurate documentation, and timely follow-up in accordance with company policies and legal requirements.
• Assist in proper management of the facility and equipment through communicating required maintenance, security, and adherence to safety and sanitation requirements.
• Demonstrate working knowledge of applicable state and federal laws including labor, liquor, health, fire, ADA, OSHA, harassment, and discrimination policies.
• Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Administration & Operations

• Assist in implementation and management of all HCR policies, procedures, programs, and performance standards; active management procedures throughout scheduled shift.
• Establish and maintain a positive relationship with vendors and employees, and act as a daily point of contact.
• Monitor labor costs to attain budgeted goals within HCR policies and procedures.
• Demonstrates job competencies by successfully assisting in completing and passing all components of the company’s bi-annual audit.
• Perform other related duties as assigned by management to support operational needs.
• Report for work on time and uphold expectations for attendance, uniform, and professional conduct. Regular attendance is an essential function of this job.
• Maintain confidentiality and protect access to sensitive information, including company data, employee records, and customer details, by following all protocols and preventing unauthorized access or disclosure.
• Assist with completing the annual BOH Business Plan action steps when applicable.
• Meet with the Executive Chef for 1:1's once per period and file notes accordingly on Dropbox.
• Attends and actively participates in manager meetings, ensuring awareness of company policy changes, initiatives, and operational updates, and communicates key information and action items to the BOH team.
• Ensures labor board accuracy by verifying correct in/out times, confirming employees are clocked in under the appropriate job code, and documenting any variances or irregularities, so the office team can process payroll correctly and maintain compliance.

Financial & Budget Management

• Assist with kitchen budget planning, capital improvements, and completing assigned business plan goals.
• Create hourly kitchen employee schedule(s) by Wednesdays prior to the start of a new schedule and assign extra duties as needed; maintain labor costs within HCR policies and procedures.
• Code and submit all invoices promptly, verifying they reflect the appropriate accounting period to support accurate financial reporting.
• Complete line item and vital factor reporting each period.
• Code and submit all invoices promptly, verifying they reflect the appropriate accounting period to support accurate financial reporting.
• Support cost control by managing inventory, maintaining accurate pricing and recipe data, and reviewing cost reports to meet budgeted food targets.
• Assist the Executive Chef in meeting the budgeted labor percentage while upholding HCR standards for quality.