Senior Sous Chef

Location: Honolulu, HI – Ho’okupu Center

Reports to: Executive Chef

Classification: Exempt

Kupu’s Story

Kupu, which means “to sprout” or “to grow” in Hawaiian, has a two-fold mission: to preserve the land while empowering youth. The organization provides hands-on training in conservation, sustainability, and environmental education for young adults, with the goal of fostering our next generation of environmental and cultural stewards. Kupu’s work has been likened to the role of the kupukupu fern, which is one of the first plants to recultivate the land after a lava flow. The fern not only serves as a foundational species for rebuilding a healthy, native ecosystem, but it also symbolizes a place where knowledge can grow.

Established in 2007 as a 501(c)3 non-profit, Kupu empowers future generations to create a more sustainable, pono Hawai‘i.  Kupu accomplishes this by partnering with conservation and sustainability focused agencies throughout the state and pacific in providing hands-on service opportunities which educate and mentor young adults and emerging professionals to become stewards of our communities and environment.  Since 2007, Kupu has risen to meet the increasing demands of the green job sector by engaging over 3,000 youth in the areas of conservation, sustainability, and environmental education. Kupu affirms the Hawaiian notion of “ma ka hana ka ʻike” or “in working one learns.”  This approach has led to the creation of hundreds of service-learning opportunities which assists in the development of Hawai’i’s emerging professionals in the green job sector while supporting over 150 conservation and sustainability organizations across Hawaiʻi and the Pacific region.

Kupu’s Mission

“To empower youth to serve their communities through character-building, service-learning, and environmental stewardship opportunities that encourage integrity (pono) with Ke Akua, self, and others”

Kupu’s CHOSEN Values

C         Character

H         Humility

O        ‘Ohana

S          Service

E          Excellence

N         Nobility

Position Overview

Manages Kupu’s food truck daily operations. Manages, evaluates, and participates in all aspects of Kupu Culinary including the preparation, production, and operation of food and beverage service program. Assists Executive Chef in training and supervision of employees and program participants. 

Directly supervises line level employees in the proper receiving, storage, preparation, and production of food and beverage products to ensure that all standards are met or exceeded. Implements long-range plans, policies and procedures ensuring compliance with all Federal and State laws, rules, regulations, requirements, and standards. Assists Chef to oversee proper food and beverage service, utilizing standards of quality service.  Supervises, instructs and assists employees and in maintaining area and ensuring equipment are in a sanitary condition.

Kupu Culinary Program Goals

• Provide training and education in a basic culinary program to Hawaii’s youth
• Help to expose youth to conservation issues and develop an environmental mindset through the culinary and hospitality industries
• Assist community development through skills training, job and internship placement, and career pathway development

Kupu Culinary Business Goals 

• Provide training and employment opportunities for Kupu members
• Develop a self-sustaining business that supports existing Kupu programs

• Conduct oneself with aloha and drive Kupu’s culture.
• Conduct oneself with integrity, credibility, professionalism, and unwavering commitment to Kupu’s mission.
• Serves as a role model for Kupu’s culture, mission, and CHOSEN Values.
• Performs all aspects of cooking required to oversee and operate the Kupu Food Truck services
• Plans, develops, manages and evaluates the food truck service program
• Develops, administers and interprets all policies and procedures governing a food truck service
• Conduct training sessions for kitchen staff to ensure all members are knowledgeable about proper food preparation techniques, kitchen safety, and sanitation standards.
• Mentor and develop junior kitchen staff, providing guidance and support to enhance their culinary skills and career growth.
• Collaborate with the Executive Chef and F&B Manager to develop and update menus based on seasonal availability, customer preferences, and culinary trends.
• Assist in creating new recipes and refining existing ones to maintain menu variety and quality.
• Oversee kitchen operations, ensuring that all kitchen activities are conducted efficiently and effectively.
• Address and resolve any issues that arise in the kitchen, including staff conflicts, equipment malfunctions, and supply shortages.
• Providing food cost analysis and P&L reports.
• Supervise and coordinate activities of kitchen staff, including cooks, prep cooks, and other kitchen personnel.
• Ensure all kitchen staff adhere to established recipes, portion sizes, cooking methods, and presentation standards
• Assists Executive Chef in supervision and evaluation of the work performed by subordinate food service staff
• Ensures compliance with all applicable laws, rules, regulations, requirements, and standards
• Adheres to company purchasing policies and protocols when purchasing related items for the food truck service
• Flexibility to work evenings, weekends and holidays as required.
• Performs other duties as needed

Minimum Qualifications:

• Associate’s degree from an accredited community college with specialization in a related field;Or High School Diploma or G.E.D. equivalent
• Minimum five years of food service management experience with demonstrated knowledge of menu formation, purchasing of food supplies, fiscal management, basic nutrition, safety and sanitation practices, effective work organization practices effective work organization, staff utilization, and report writing.
• Minimum of 2 years of experience working for a non-profit organization.
• Experience and/or training/education in multi-unit food service facilities management
• State of Hawaii Department of Health certified.

Preferred Qualifications:

• Bachelor’s Degree from an accredited four-year college or university with specialization in a related field
• 5+ years of working experience in a commercial kitchen with management and supervisory responsibilities.
• Minimum of 2 years of experience working for a non-profit organization.
• Experience in quantity cooking including stocks, soups, sauces, short order cookery, cold food pantry, plated desserts and casual or fine dining cuisine, catering experience both front and back of the house.
• Experience as an instructor or trainer in the field of culinary arts.
• Effective written and oral communication skills
• Effective interpersonal organizational and management skills.
• Experience utilizing technology in instruction and curriculum development as needed
• Strong team and interpersonal skills

Compensation and Benefits: 

• Pay range: $64,000 – 69,000 annually, based on experience
• Employer paid health benefits (medical, dental, vision)
• PTO
• Eligible for 401(k) plan after one year of service and 1,000 hours of service
• Lifestyle benefits (gym reimbursement, ticket discounts, etc.)

Physical Requirements:

Due to the nature of Kupu’s programs, the physical demands described below are representative of those that must be met by an employee to successfully perform essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• This role requires standing for extended periods and working in a high-temperature environment.
• Ability to lift and carry heavy objects, such as food supplies and equipment.

*In accordance with Federal Law, Kupu is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability