What are the responsibilities and job description for the Kitchen Manager position at The Temple Bar?
Chef / Kitchen Manager, The Temple Kitchen Bar (Hilo)
Dedication to exceptional local food, atmosphere, and values.
The Temple Kitchen Bar is a casual yet upscale craft food, cocktail, beer, and wine bar with locations in Hilo and Kailua-Kona on Hawaii Island, offering a lively atmosphere that combines fine dining elements with a relaxed island vibe. Our menu features creative twists on classic dishes and cocktails, highlighting fresh, local ingredients and showcasing Hawaii's vibrant culinary spirit. Our thoughtfully curated wine and beer selection includes unique offerings, and we take pride in delivering a personalized guest experience through knowledgeable, friendly staff.
About the Role
We're looking for an experienced Chef / Kitchen Manager to help kitchen operations at our Hilo location. This is a hands-on leadership role for someone who can cook at a high level, run an efficient back-of-house, and manage the business side of the kitchen, including costs, staffing, and compliance, while staying true to our commitment to fresh, local ingredients.
Responsibilities
- Oversee day-to-day kitchen operations, ensuring consistent quality, plating, and timing across all dishes
- Develop and refine menu items that highlight fresh, local ingredients and reflect Hawaii's culinary spirit
- Manage food and labor costs, including ordering, inventory control, vendor relationships, and portion/waste control
- Hire, train, schedule, and supervise kitchen staff, providing hands-on coaching and performance feedback
- Ensure full compliance with food safety, sanitation, and health department standards (proper handling, storage, and HACCP practices)
- Maintain a clean, organized, and safety-compliant kitchen, including equipment upkeep and sanitation protocols
- Work hands-on during service, prepping and cooking alongside the team, especially during peak hours
- Coordinate with ownership and front-of-house management on service flow, specials, and events
- Address guest feedback related to food quality promptly and professionally
Qualifications & Skills
- 2 years of professional kitchen experience, including time in a chef, sous chef, or kitchen manager role
- Demonstrated ability to manage food cost, labor cost, and inventory
- Strong leadership and communication skills, with experience training and supervising a team
- Solid understanding of food safety regulations; food safety certification (e.g., ServSafe) preferred
- Ability to thrive in a fast-paced, high-volume environment
- Creativity and genuine passion for local, seasonal ingredients and island-inspired cuisine
- Flexibility to work nights, weekends, and holidays as needed
How to Apply
Interested candidates should apply through this listing. We look forward to reviewing your application and potentially welcoming you to our team!
Pay: $20.00 - $22.00 per hour
Benefits:
- Flexible schedule
Work Location: In person
Salary : $20 - $22