Kona Brewing Hawaii has an immediate opening for a Food Truck Event Chef. This position will report to the VP of Food and Beverage Operations.
Location: Various Event Locations pn the Big Island of Hawaii to include Kona, Hilo, Waikoloa and Waimea
Compensation: Hourly + tips - potential for commission on sales
Hours: up to 20 - 30 per week
Position Overview: We are seeking a dynamic and experienced Food Truck Event Chef to join our team. This role involves overseeing the production, preparation, and presentation of all foods for our food truck events, ensuring a high-quality, consistent product that meets our standards and delights our customers. The ideal candidate will be passionate about food, have a strong background in culinary arts, and be able to thrive in a fast-paced, mobile environment.

POSITION REQUIREMENTS:

• Experience: 2+ years of experience in a related position within a high-volume restaurant or food truck.
• Culinary Knowledge: Advanced knowledge of culinary principles and practices, including food and beverage management.
• Time Management: Ability to work effectively under time constraints and deadlines.
• Operational Skills: Proficiency in kitchen systems for ordering, scheduling, recipe preparation, and food plating.
• Communication: Must be able to communicate effectively in English. Serve Safe Certification is a plus.
• Physical Demands: Ability to lift, carry, stand, bend, and reach. Must be able to stand and walk during 8–10-hour shifts.
• Driver’s License: Valid driver’s license with a clean driving record.
  Compensation and Benefits: We offer competitive compensation, a rewarding work environment, and opportunities for growth for committed professionals. We are an equal opportunity employer.

• Support Company Vision and Values: Uphold the company’s mission and values in all aspects of food preparation and customer service.
• Food Production and Presentation: Plan, direct, and execute the production, preparation, and presentation of all foods for the food truck, ensuring quality and consistency.
• Health and Safety Compliance: Monitor and control the maintenance and sanitation of the food truck and equipment to ensure a healthy, safe work environment that meets/exceeds federal and state standards and regulations.
• Cost Control: Manage labor and food costs through effective scheduling, training, and supervision of food production to ensure budgets are met while maintaining or improving quality.
• Flexibility: Adapt to varying shifts and event schedules, with the ability to fill in as needed.
• Staff Management: Train, lead, and supervise food truck staff, fulfilling supervisory responsibilities in accordance with company policies and applicable laws. This includes interviewing, hiring, training employees, planning, assigning, and directing work, appraising performance, and resolving issues.
• Inventory Management: Place product orders and manage inventory levels to ensure the food truck is adequately stocked for events.
• Travel: Be prepared to travel to various event locations as required.
• Driver’s Abstract: Maintain a clean driver’s abstract to ensure safe and reliable transportation of the food truck.