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Now Hiring: Full-Time Cook - Hanford Post Acute
Hanford, CA | Salary Range at $18.00-18.25hr BOE
Join our team at Hanford Post Acute, where we are committed to providing exceptional care—and that includes serving quality meals in a clean and safe environment.
We're looking for a Full-Time Cook to help prepare nutritious, great-tasting meals for our residents.
Responsibilities include:
* Preparing meals in accordance with menus, special diets, and portion controls
* Maintaining cleanliness and sanitation in the kitchen and food service areas
* Recording food temperatures and preparing pureed meals as needed
* Ensuring food is presented in an appealing and appetizing manner
* Assisting with serving and supervising in the absence of the Dietary Supervisor
* Participating in staff training and orientation
Requirements:
* High school diploma or equivalent
* 1+ year of experience as a cook in a hospital or long-term care facility
* ServSafe Certification (or ability to obtain)
* Knowledge of dietary restrictions, food prep procedures, and sanitation standards
* Ability to lift up to 50 lbs and work on your feet for extended periods
* Strong teamwork and communication skills
* Familiarity with PCC is a plus
Why Hanford Post Acute?
* Supportive team environment
* Opportunity to make a daily impact in residents' lives
* Competitive starting pay
Bring your passion for food and your heart for service—we'd love to meet you!
Equal Employment Opportunity (EEO) Statement
Hanford Post Acute is an Equal Opportunity Employer.
We are committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status in accordance with applicable laws.
We are an equal opportunity employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status.
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Type: Permanent Location: Hanford, US-CA
Salary / Rate: Not Specified
Posted: 2026-08-26 12:21:18
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Dietary Aide - Part-Time
Hanford Post Acute - Hanford, CA
Pay Range: $17.48-$17.50/hour
Hanford Post Acute is seeking a dependable and hardworking Dietary Aide to join our team on a part-time .
This position plays an important role in supporting meal service, kitchen cleanliness, and resident satisfaction in a skilled nursing environment.
Why Join Us?
* Competitive pay
* Part-time/on-call schedule
* Supportive and team-oriented work environment
* Opportunity to make a positive impact in residents' daily lives
* Growth opportunities within healthcare
* Employee appreciation and recognition programs
General Purpose
The Dietary Aide assists with food service duties based on the needs of the shift and reports to the Cook and Dietary Supervisor.
This position helps ensure meals are prepared, served, and cleaned up in a safe, sanitary, and efficient manner.
Essential Duties & Responsibilities
* Learn and follow the food service routine in a timely manner
* Set up meal trays accurately and efficiently
* Assist with serving meals to residents
* Strip returned trays and wash dishes
* Operate the dishwasher and monitor dishwashing cycles
* Check and record chlorine concentration and water temperature of the dishwasher at the beginning of shift
* Prepare nourishments and snacks as directed
* Sweep and mop kitchen areas
* Carry out trash and garbage
* Put groceries and supplies away in a safe, clean, and orderly manner
* Clean work surfaces, refrigerators, and kitchen equipment
* Maintain floors and work areas in a clean and sanitary condition
* Leave the kitchen clean, organized, and sanitary at the end of shift
* Assist the Cook or Dietary Supervisor as needed
* Participate in orientation and ongoing training of dietary staff
* Work cooperatively with staff across all departments
Supervisory Requirements
This position has no supervisory responsibilities.
Qualifications
Education & Experience
* High school diploma or equivalent preferred
* Prior dietary, food service, or healthcare experience preferred but not required
Skills & Abilities
* Ability to read and follow recipes
* Ability to read and understand technical procedures
* Ability to follow written and verbal instructions
* Basic math skills, including fractions, percentages, ratios, and proportions
* Strong teamwork and communication skills
* Ability to solve practical problems and seek assistance when needed
Certificates, Licenses, Registrations
* Must obtain and maintain a valid Food Handler's Certificate
Physical Demands
* Frequent standing, walking, reaching, pushing, and pulling
* Occasional sitting, climbing, balancing, stooping, kneeling, crouching, or crawling
* Ability to lift up to 50 pounds frequently
* Frequent talking, hearing, tasting, and smelling
* Visual abilities including close, distance, c...
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Type: Permanent Location: Hanford, US-CA
Salary / Rate: Not Specified
Posted: 2026-08-26 12:21:14
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Job Opening: Dietary Cook - Part-Time
Location: Shadelands Post Acute
Compensation: Starting at $20 - $22hour
The Dietary Cook is responsible for managing and operating the kitchen in the absence of the Dietary Supervisor.
This role reports directly to the Dietary Supervisor.
Essential Duties:
* Maintain a safe, orderly, clean, and sanitary kitchen and cooking area.
* Prepare flavorful meals and cook a variety of foods in large quantities.
* Follow prepared menus and portion control guidelines accurately.
* Prepare special diets according to resident needs.
* Record food temperatures for all meals.
* Prepare pureed foods as required.
* Work collaboratively and harmoniously with personnel across all departments.
* Maintain quaternary solutions in sanitizer buckets.
* Assist with serving various meals.
* Clean the cooking area and serving carts.
* Report resident care concerns and potential issues to the Administrator and/or Director of Nurses.
* Participate in the orientation and ongoing training of dietary staff.
* Ensure food presentation is appealing to residents.
* Follow all cleaning schedules diligently.
* Supervise kitchen activities in the absence of the Dietary Supervisor.
Supervisory Requirements:
This position has supervisory responsibilities during the absence of the Dietary Supervisor.
Qualifications:
Education and/or Experience:
* High school diploma or equivalent.
* Minimum of one year of experience as a cook in a hospital or long-term care facility.
If you are a dedicated culinary professional looking for a rewarding opportunity to enhance the dining experience of our residents, we encourage you to apply for the Dietary Cook position at Shadelands Post Acute!
We are an equal opportunity employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status.
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Type: Permanent Location: Walnut Creek, US-CA
Salary / Rate: Not Specified
Posted: 2026-08-26 12:21:11
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$14.00-16.00 An Hour
Dietary Aide
General Purpose
The dietary aide assignments are determined by the needs basis on the activity of the shift.
He/she reports to the Cook and Dietary supervisor.
Essential Duties
• Must be able to learn food service routine within a short period.
• Set up meal trays.
• Must strip down returned trays and start washing dishes.
• Assist with serving the different meals.
• Check and record chlorine concentration and water temperature of dishwashing machine at the beginning of shift.
• Observe the water temperatures of dishwasher during dishwashing cycles.
• Operate dishwasher.
• Prepare nourishments and snacks.
• Sweep and mop kitchen.
• Carry out trash and garbage.
• Put groceries away in a safe, orderly and clean manner.
• To leave the kitchen in a clean and sanitary manner and be of assistance when called upon by the cook or dietary supervisor.
• Clean work surfaces and refrigerators.
• Sweep, mop, and maintain floors.
• Participate in the orientation and on-going training of dietary staff.
• Ability to work in cooperation and harmony with personnel in all departments.
Supervisory Requirements
This job has no supervisory responsibilities.
Qualification Education and/or Experience
High school diploma or equivalent.
Language Skills
Ability to read technical procedures.
Ability to read and follow recipes.
Ability to effectively present information and respond to questions from managers and employees.
Mathematical Skills
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Reasoning Ability
Ability to solve practical problems.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations
Must obtain and maintain food handlers' certificate.
Physical Demands
The essential functions of this position require the following physical abilities: Standing and /or walking very frequently.
Sitting occasionally.
Reaching with hands and arms frequently, pushing/pulling very frequently.
Talking and /or hearing very frequently.
Tasting and /or smelling very frequently.
Lifting up to 50 pounds frequently.
Climbing, balancing, stooping, kneeling, crouching, or crawling occasionally.
Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually low to moderate.
Additional Information
Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Critical features of this job are described unde...
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Type: Permanent Location: Grapevine, US-TX
Salary / Rate: Not Specified
Posted: 2026-08-26 12:21:10
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Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
Ability to prepare tasteful meals and to cook a variety of foods in large quantities.
Ability to follow prepared menus and portion control guides.
Ability to prepare special diets accurately.
Record food temperatures for the meals.
Prepare pureed foods.
Ability to work in cooperation and harmony with personnel in all departments.
Maintain quaternary solution in sanitizer buckets.
Assist with serving the different meals.
Clean cooking area and serving carts.
Report resident care concerns and potential issues to Administrator and/or Director of Nurses.
Participate in the orientation and on-going training of dietary staff.
Ability to make the presentation of the food appealing to the residents.
Ability to cooperate.
Willing to supervise and to work under supervision.
To make sure all cleaning schedules are followed.
We are an equal opportunity employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veteran status, or any other legally protected status.
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Type: Permanent Location: Hood River, US-OR
Salary / Rate: Not Specified
Posted: 2026-08-26 12:20:43
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McCormick Post Acute is located right on the SC & GA border in McCormick, South Carolina , just a short drive from Evans, GA, Greenwood, SC, and Abbeville, SC .
We're a family-oriented community built on relationships, service, teamwork, and excellence ❤️🤝
️ Now Hiring: Cook (Part-Time) - Join Our Caring Team! ️
Are you passionate about preparing meals that make a difference in people's day? Our nursing home is looking for a reliable, caring Cook to join our kitchen team and help bring comfort and joy through food ❤️
⏰ Status: Part Time
Pay: $16-17/hr
Schedule : Every other Weekend
What You'll Do:
* Prepare and serve nutritious, home-style meals for residents
* Follow menus and dietary guidelines with accuracy
* Maintain a clean, safe, and organized kitchen
* Work as part of a supportive dietary team
What We're Looking For:
* Dependable and punctual team member
* Positive attitude and teamwork mindset
* Experience in food service preferred (but not required—we will train the right person!)
Why Join Us?
* Make a real impact on residents' daily lives
* Supportive, team-oriented environment
* Consistent full-time hours with flexible shifts
If you enjoy cooking with care and want a job where your work is truly appreciated, we'd love to meet you!
General Purpose
It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor.
He/she is reports to the Dietary supervisor.
Essential Duties
* Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
* Ability to prepare tasteful meals and to cook a variety of foods in large quantities.
* Ability to follow prepared menus and portion control guides.
Ability to prepare special diets accurately.
* Record food temperatures for the meals.
Prepare pureed foods.
Ability to work in cooperation and harmony with personnel in all departments.
* Maintain quaternary solution in sanitizer buckets.
Assist with serving the different meals.
Clean cooking area and serving carts.
* Report resident care concerns and potential issues to Administrator and/or Director of Nurses.
Participate in the orientation and on-going training of dietary staff.
* Ability to make the presentation of the food appealing to the residents.
Ability to cooperate.
Willing to supervise and to work under supervision.
* To make sure all cleaning schedules are followed.
Supervisory Requirements This job has supervisory responsibilities in the absence of the Dietary Supervisor.
Qualification
Education and/or Experience
High school diploma or equivalent.
Should have experience as a cook in a hospital or long term care facility for not less than one year.
Language Skills
Ability to read technical procedures.
Ability to read and follow recipes.
Ability to effectively present information and respond to questions from managers and employees.
Mathematical S...
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Type: Permanent Location: Mc Cormick, US-SC
Salary / Rate: Not Specified
Posted: 2026-08-26 12:20:33
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General Purpose
It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor.
He/she is reports to the Dietary supervisor.
Essential Duties
* Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
* Ability to prepare tasteful meals and to cook a variety of foods in large quantities.
* Ability to follow prepared menus and portion control guides.
Ability to prepare special diets accurately.
* Record food temperatures for the meals.
Prepare pureed foods.
Ability to work in cooperation and harmony with personnel in all departments.
* Maintain quaternary solution in sanitizer buckets.
Assist with serving the different meals.
Clean cooking area and serving carts.
* Report resident care concerns and potential issues to Administrator and/or Director of Nurses.
Participate in the orientation and on-going training of dietary staff.
* Ability to make the presentation of the food appealing to the residents.
Ability to cooperate.
Willing to supervise and to work under supervision.
* To make sure all cleaning schedules are followed.
Supervisory Requirements This job has supervisory responsibilities in the absence of the Dietary Supervisor.
Qualification
Education and/or Experience
High school diploma or equivalent.
Should have experience as a cook in a hospital or long term care facility for not less than one year.
Language Skills
Ability to read technical procedures.
Ability to read and follow recipes.
Ability to effectively present information and respond to questions from managers and employees.
Mathematical Skills
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Reasoning Ability
Ability to solve practical problems.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations
Must obtain and maintain ServSafe Certificate.
Knowledge and experience with PCC preferred.
Must remain in good standing with the Department of Public Health.
Physical Demands
The essential functions of this position require the following physical abilities: Standing and /or walking very frequently.
Sitting occasionally.
Reaching with hands and arms frequently, pushing/pulling very frequently.
Talking and /or hearing very frequently.
Tasting and /or smelling very frequently.
Lifting up to 50 pounds frequently.
Climbing, balancing, stooping, kneeling, crouching or crawling occasionally.
Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually ...
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Type: Permanent Location: Sonoma, US-CA
Salary / Rate: Not Specified
Posted: 2026-08-26 12:20:10
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General Purpose
It is the responsibility of the cook to manage and operate the kitchen in the absence of the Dietary Supervisor.
He/she is reports to the Dietary supervisor.
Essential Duties
* Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
* Ability to prepare tasteful meals and to cook a variety of foods in large quantities.
* Ability to follow prepared menus and portion control guides.
Ability to prepare special diets accurately.
* Record food temperatures for the meals.
Prepare pureed foods.
Ability to work in cooperation and harmony with personnel in all departments.
* Maintain quaternary solution in sanitizer buckets.
Assist with serving the different meals.
Clean cooking area and serving carts.
* Report resident care concerns and potential issues to Administrator and/or Director of Nurses.
Participate in the orientation and on-going training of dietary staff.
* Ability to make the presentation of the food appealing to the residents.
Ability to cooperate.
Willing to supervise and to work under supervision.
* To make sure all cleaning schedules are followed.
Supervisory Requirements This job has supervisory responsibilities in the absence of the Dietary Supervisor.
Qualification
Education and/or Experience
High school diploma or equivalent.
Should have experience as a cook in a hospital or long term care facility for not less than one year.
Language Skills
Ability to read technical procedures.
Ability to read and follow recipes.
Ability to effectively present information and respond to questions from managers and employees.
Mathematical Skills
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Reasoning Ability
Ability to solve practical problems.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations
Must obtain and maintain ServSafe Certificate.
Knowledge and experience with PCC preferred.
Must remain in good standing with the Department of Public Health.
Physical Demands
The essential functions of this position require the following physical abilities: Standing and /or walking very frequently.
Sitting occasionally.
Reaching with hands and arms frequently, pushing/pulling very frequently.
Talking and /or hearing very frequently.
Tasting and /or smelling very frequently.
Lifting up to 50 pounds frequently.
Climbing, balancing, stooping, kneeling, crouching or crawling occasionally.
Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually ...
....Read more...
Type: Permanent Location: Waco, US-TX
Salary / Rate: Not Specified
Posted: 2026-08-26 12:20:01
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Dietary Aide
General Purpose
The dietary aide assignments are determined by the needs basis on the activity of the shift.
He/she reports to the Cook and Dietary supervisor.
Essential Duties
• Must be able to learn food service routine within a short period.
• Set up meal trays.
• Must strip down returned trays and start washing dishes.
• Assist with serving the different meals.
• Check and record chlorine concentration and water temperature of dishwashing machine at the beginning of shift.
• Observe the water temperatures of dishwasher during dishwashing cycles.
• Operate dishwasher.
• Prepare nourishments and snacks.
• Sweep and mop kitchen.
• Carry out trash and garbage.
• Put groceries away in a safe, orderly and clean manner.
• To leave the kitchen in a clean and sanitary manner and be of assistance when called upon by the cook or dietary supervisor.
• Clean work surfaces and refrigerators.
• Sweep, mop, and maintain floors.
• Participate in the orientation and on-going training of dietary staff.
• Ability to work in cooperation and harmony with personnel in all departments.
Supervisory Requirements
This job has no supervisory responsibilities.
Qualification Education and/or Experience
High school diploma or equivalent.
Language Skills
Ability to read technical procedures.
Ability to read and follow recipes.
Ability to effectively present information and respond to questions from managers and employees.
Mathematical Skills
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Reasoning Ability
Ability to solve practical problems.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations
Must obtain and maintain food handlers' certificate.
Physical Demands
The essential functions of this position require the following physical abilities: Standing and /or walking very frequently.
Sitting occasionally.
Reaching with hands and arms frequently, pushing/pulling very frequently.
Talking and /or hearing very frequently.
Tasting and /or smelling very frequently.
Lifting up to 50 pounds frequently.
Climbing, balancing, stooping, kneeling, crouching, or crawling occasionally.
Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually low to moderate.
Additional Information
Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Critical features of this job are described under various headings ab...
....Read more...
Type: Permanent Location: Enumclaw, US-WA
Salary / Rate: Not Specified
Posted: 2026-08-26 12:20:00
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Job Title: Sushi Clerk Department: Sushi Reports to: Sushi Lead / Section Leader POSITION SUMMARY: Prepares quality sushi products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Readily services customers orders, prices products for customers - Pulls items to be cut and prepped for the day from the freezer and chill areas - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, remove damaged items from seafood floor - Prepares seafood items if working at the Seafood Counter - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps Sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Not afraid to use knives - Working knowledge of different seafood required - Basic knowledge of sushi department products and preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day) OTHER PHYSICAL...
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Type: Permanent Location: Honolulu, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:16:57
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Job Title: Cook Department: Delicatessen Reports to: Department Manager POSITION SUMMARY: Prepares quality food products for sale by the Food Service department, while providing customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Cooks food items needed for the day such as make bentos, roast chicken, fish - Tracks food inventory, order from vendors if needed - Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs - Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to operate stove, hot plates, oven, fryer and slicer - Able to slice, dice and mince manually - Mark down and pull products from floor if needed - Able to listen to directions and follow through independently - Good communication and observation skills EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to ring register and operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Time management skills - Proper knife skills and proper sanitation knowledge - Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT: - Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill - Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day) OTHER PHYSICAL REQUIRMENTS: Vision (Near, Distance, Color, Peripher...
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Type: Permanent Location: Honolulu, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:12:06
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Job Title: Kitchen Manager Department: Food Service Reports to: Store Director POSITION SUMMARY: Kitchen Manager is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations.
Throughout a shift, a Kitchen Manager will perform the duties of a Cook, Prep Cook and/or server when needed ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Responsible for supervising and recommending disciplinary action for associates in department.
- Responsible for work schedules, assigning work, training, enforcing Company policies and SOPs, productivity and communication with associates.
- Responsible for the processing of invoices, department reports, employee appraisals, inventory and supply ordering.
- Responsible for receiving merchandise and ensures that authorized items are received - Reviews and controls inventory in the backroom - Performs basic cleaning of department, hourly checks of sales floor.
- Cooks food items needed for the day such as make bentos, roast chicken, fish - Tracks food inventory, order from vendors if needed - Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs - Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Takes weekly and or monthly inventory as required - Able to operate stove, hot plates, oven, fryer and slicer - Able to slice, dice and mince manually - Mark down and pull products from floor if needed - Able to listen to directions and follow through independently - Good communication and observation skills EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to ring register and operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Time management skills - Proper knife skills and proper sanitation knowledge - Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT: - Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill - Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Const...
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Type: Permanent Location: Honolulu, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:12:02
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Job Title: Cook Department: Delicatessen Reports to: Department Manager POSITION SUMMARY: Prepares quality food products for sale by the Food Service department, while providing customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Cooks food items needed for the day such as make bentos, roast chicken, fish - Tracks food inventory, order from vendors if needed - Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs - Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to operate stove, hot plates, oven, fryer and slicer - Able to slice, dice and mince manually - Mark down and pull products from floor if needed - Able to listen to directions and follow through independently - Good communication and observation skills EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to ring register and operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Time management skills - Proper knife skills and proper sanitation knowledge - Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT: - Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill - Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day) OTHER PHYSICAL REQUIRMENTS: Vision (Near, Distance, Color, Peripher...
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Type: Permanent Location: Waimea, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:41
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Job Title: Prep Cook Department: Food Service Reports to: Kitchen Manager POSITION SUMMARY: Assists the cook in the preparation of quality food products for sale by the Food Service department, while providing customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Assists in the cooking of food items needed for the day such as make bentos, roast chicken, fish, cutting of vegetables for salads and other foods, prepping and slicing meats and cheeses for sandwiches and cutting of cakes.
- Tracks food inventory, order from vendors if needed - Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot food temperature and hot chicken temperature log - Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to operate stove, hot plates, oven, fryer and slicer - Able to slice, dice and mince manually - Mark down and pull products from floor if needed - Able to listen to directions and follow through independently - Good communication and observation skills EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Time management skills - Proper knife skills and proper sanitation knowledge - Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT: - Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill - Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Consta...
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Type: Permanent Location: Waimea, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:39
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Job Title: Sushi Lead / Section Leader Department: Sushi Reports to: Department Manager POSITION SUMMARY: Responsible for all aspects of the sushi department.
Cuts, trims and prepares quality sushi products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Responsible for supervising and recommending disciplinary action for associates in department.
- Responsible for work schedules, assigning work, training, enforcing Company policies and SOPs, productivity and communication with associates.
- Responsible for the processing of invoices, department reports, employee appraisals, inventory and supply ordering.
-Rreadily services customers orders and prices products for customers - Pulls items to be cut and prepped for the day from the freezer - Cuts filets, chunks, and cubes per company standards - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, removes damaged items from sushi floor - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Proper knife skills and proper sanitation knowledge - Working knowledge of different seafood required - Highly proficient in seafood products preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
...
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Type: Permanent Location: Waimea, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:38
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Job Title: Sushi Clerk Department: Sushi Reports to: Sushi Lead / Section Leader POSITION SUMMARY: Prepares quality sushi products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Readily services customers orders, prices products for customers - Pulls items to be cut and prepped for the day from the freezer and chill areas - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, remove damaged items from seafood floor - Prepares seafood items if working at the Seafood Counter - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps Sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Not afraid to use knives - Working knowledge of different seafood required - Basic knowledge of sushi department products and preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day) OTHER PHYSICAL...
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Type: Permanent Location: Waimea, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:37
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Job Title: Kitchen Manager Department: Food Service Reports to: Store Director POSITION SUMMARY: Kitchen Manager is responsible for all aspects of food preparation, as well as enforcement of sanitation procedures, training, product organization and operations.
Throughout a shift, a Kitchen Manager will perform the duties of a Cook, Prep Cook and/or server when needed ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Responsible for supervising and recommending disciplinary action for associates in department.
- Responsible for work schedules, assigning work, training, enforcing Company policies and SOPs, productivity and communication with associates.
- Responsible for the processing of invoices, department reports, employee appraisals, inventory and supply ordering.
- Responsible for receiving merchandise and ensures that authorized items are received - Reviews and controls inventory in the backroom - Performs basic cleaning of department, hourly checks of sales floor.
- Cooks food items needed for the day such as make bentos, roast chicken, fish - Tracks food inventory, order from vendors if needed - Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs - Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Takes weekly and or monthly inventory as required - Able to operate stove, hot plates, oven, fryer and slicer - Able to slice, dice and mince manually - Mark down and pull products from floor if needed - Able to listen to directions and follow through independently - Good communication and observation skills EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to ring register and operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Time management skills - Proper knife skills and proper sanitation knowledge - Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT: - Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill - Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Const...
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Type: Permanent Location: Waimea, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:36
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Job Title: Sushi Specialist Department: Sushi Reports to: Sushi Lead / Section Leader POSITION SUMMARY: Cuts, trims and prepares quality seafood products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Readily services customers orders, weighs out and prices products for customers - Pulls items to be cut and prepped for the day from the freezer - Cuts filets, chunks, and cubes per company standards - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, removes damaged items from sushi floor - Prepares seafood if working at the Seafood Counter - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Proper knife skills and proper sanitation knowledge - Working knowledge of different seafood required - Highly proficient in sushi department products preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constan...
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Type: Permanent Location: Waimea, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:36
-
Job Title: Sushi Specialist Department: Sushi Reports to: Sushi Lead / Section Leader POSITION SUMMARY: Cuts, trims and prepares quality seafood products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Readily services customers orders, weighs out and prices products for customers - Pulls items to be cut and prepped for the day from the freezer - Cuts filets, chunks, and cubes per company standards - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, removes damaged items from sushi floor - Prepares seafood if working at the Seafood Counter - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Proper knife skills and proper sanitation knowledge - Working knowledge of different seafood required - Highly proficient in sushi department products preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constan...
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Type: Permanent Location: Koloa, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:06
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Job Title: Sushi Clerk Department: Sushi Reports to: Sushi Lead / Section Leader POSITION SUMMARY: Prepares quality sushi products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Readily services customers orders, prices products for customers - Pulls items to be cut and prepped for the day from the freezer and chill areas - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, remove damaged items from seafood floor - Prepares seafood items if working at the Seafood Counter - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps Sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Not afraid to use knives - Working knowledge of different seafood required - Basic knowledge of sushi department products and preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day) OTHER PHYSICAL...
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Type: Permanent Location: Koloa, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:11:00
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Job Title: Sushi Lead / Section Leader Department: Sushi Reports to: Department Manager POSITION SUMMARY: Responsible for all aspects of the sushi department.
Cuts, trims and prepares quality sushi products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Responsible for supervising and recommending disciplinary action for associates in department.
- Responsible for work schedules, assigning work, training, enforcing Company policies and SOPs, productivity and communication with associates.
- Responsible for the processing of invoices, department reports, employee appraisals, inventory and supply ordering.
-Rreadily services customers orders and prices products for customers - Pulls items to be cut and prepped for the day from the freezer - Cuts filets, chunks, and cubes per company standards - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, removes damaged items from sushi floor - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Proper knife skills and proper sanitation knowledge - Working knowledge of different seafood required - Highly proficient in seafood products preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
...
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Type: Permanent Location: Koloa, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 12:10:57
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SUMMARY: Kenwood Inn and Spa has two openings for part-time Guest Services Associates.
As a Guest Service Associate at Kenwood Inn and Spa, you'll be the go-to for guests from when they make their reservation to the day they check out.
You'll be the face that warmly greets them, helps them plan an amazing getaway, answer questions, resolve issues, and ultimately plays a critical role in making their stay enjoyable.
With a passion for helping others, strong attention to detail, and a willingness to go above and beyond for our guests, as a Guest Service Associate, you will be an integral member of our small but mighty team.
When we need you Weekend Closing: Saturday & Sunday, 2:30 p.m.
- 11:00 p.m Mid-Shift: Monday & Tuesday, 11:00 a.m.
- 7:30 p.m.
What You'll Do Foster a warm and friendly environment for all guests and team members Provide excellent customer service to all guests throughout the entirety of their stay - being ready, willing, and genuinely happy to help guests at all times Provide guests with ideas to enhance their stay: promote upsell packages upon arrival, make local recommendations, and assist guests in making reservations and/or appointments as needed Genuinely connect with guests through multiple channels of communication, including in-person, email, telephone, and text messaging Manage calls to the hotel: answering questions, providing information about the various rooms and current rates/promotions, making new reservations, adjusting or canceling existing reservations, and providing local recommendations Manage arrivals: greet guests, register and assign rooms, check IDs and collect credit cards, provide tours and detailed information about the property, and assist the guest to their room when requested Manage departures: ask guests about their stay, resolve any issues, collect payment and keys, send a receipt, and make any final adjustments to the guests' bill In the absence of the manager, you will be responsible for all activities at the hotel and may be required to lead and/or assist housekeepers, kitchen staff, maintenance, etc.
Work with fellow team members in the Housekeeping and Kitchen departments, notify them of early check-ins, late check-outs, changes, or special guest requests Work within the five core values of Four Sisters Inns: Grace, Grit, Attentiveness, Adaptability, Above & Beyond Promote the collection: develop a knowledge of other Four Sisters Inns and communicate information about the collection to guests Any other duties as assigned Perks of the Job Paid sick leave Yearly free night at select hotels in the Four Sisters collection Discounted Team Member Rate for you plus a Friends and Family rate Opportunities to learn and grow: we offer certifications and training to help you grow and develop your hospitality career Tax-Saving 401K Retirement Plan Being part of a beautiful and prestigious hotel collection in California What You Bring to the Team A positive, can-do attitude and a high degree of profes...
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Type: Permanent Location: Kenwood, US-CA
Salary / Rate: Not Specified
Posted: 2026-08-26 11:34:25
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Job Title: Prep Cook Department: Food Service Reports to: Kitchen Manager POSITION SUMMARY: Assists the cook in the preparation of quality food products for sale by the Food Service department, while providing customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Assists in the cooking of food items needed for the day such as make bentos, roast chicken, fish, cutting of vegetables for salads and other foods, prepping and slicing meats and cheeses for sandwiches and cutting of cakes.
- Tracks food inventory, order from vendors if needed - Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot food temperature and hot chicken temperature log - Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to operate stove, hot plates, oven, fryer and slicer - Able to slice, dice and mince manually - Mark down and pull products from floor if needed - Able to listen to directions and follow through independently - Good communication and observation skills EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Time management skills - Proper knife skills and proper sanitation knowledge - Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT: - Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill - Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Consta...
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Type: Permanent Location: Kapaa, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 11:33:16
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Job Title: Cook Department: Delicatessen Reports to: Department Manager POSITION SUMMARY: Prepares quality food products for sale by the Food Service department, while providing customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Cooks food items needed for the day such as make bentos, roast chicken, fish - Tracks food inventory, order from vendors if needed - Tracks food quality, pulls food that does not meet standards, conducts hourly temperature checks of food and warmers for hot / chilled food temperatures and hot chicken temperature logs - Keeps workstation clean and organized by dusting, wiping, and sweeping area.
- Washes and sanitizes dishes, tools and area - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to operate stove, hot plates, oven, fryer and slicer - Able to slice, dice and mince manually - Mark down and pull products from floor if needed - Able to listen to directions and follow through independently - Good communication and observation skills EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to ring register and operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Time management skills - Proper knife skills and proper sanitation knowledge - Knowledge of different types of meats, fish, etc.
WORK ENVIRONMENT: - Air condition while in store, subject to heat when cooking and chill temperatures if products need to be retrieved from chill - Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
F (Frequently) Bend O (Occasionally) 41-100 lbs.
O (Occasionally) w/assist N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 5.5+ hrs./day).
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day) OTHER PHYSICAL REQUIRMENTS: Vision (Near, Distance, Color, Peripher...
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Type: Permanent Location: Kapaa, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 11:33:14
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Job Title: Sushi Lead / Section Leader Department: Sushi Reports to: Department Manager POSITION SUMMARY: Responsible for all aspects of the sushi department.
Cuts, trims and prepares quality sushi products to be displayed, while providing standard customer service.
ESSENTIAL FUNCTIONS (responsibilities include, but are not limited to): - Greets customers when within ten feet and four seconds of contact.
- Responsible for supervising and recommending disciplinary action for associates in department.
- Responsible for work schedules, assigning work, training, enforcing Company policies and SOPs, productivity and communication with associates.
- Responsible for the processing of invoices, department reports, employee appraisals, inventory and supply ordering.
-Rreadily services customers orders and prices products for customers - Pulls items to be cut and prepped for the day from the freezer - Cuts filets, chunks, and cubes per company standards - Trays, wraps, and prices products per company standards - Stocks and rotates sushi items, to maintain freshness and quality, removes damaged items from sushi floor - Displays merchandise on showcase per schematic - Prepares sushi and other sushi products from recipes - Completes basic cleaning of department, by washing and sanitizing work tools and area - Keeps sushi chill organized and clean, bale boxes - Performs other related duties as needed as assigned by manager OTHER DUTIES / RESPONSIBILITIES: - Use of proper safety procedures - Able to listen to directions and follow through independently - Have good communication and observation skills - Able to work with a team and independently when needed EXPERIENCE / EDUCATION: - High school / Secondary school diploma or GED - Must be at least 18 years of age to operate machinery - Possesses a food handling license SKILLS AND ABILITIES: - Previous experience working with the public - Proper knife skills and proper sanitation knowledge - Working knowledge of different seafood required - Highly proficient in seafood products preparation and uses WORK ENVIRONMENT: - Air condition while in store, 40-50 degrees while working in the Sushi department, freezer and chill.
- Very fast paced PHYSICAL DEMANDS: Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Lift/Carry: Stand C (Constantly) 10 lbs.
or less C (Constantly) Walk C (Constantly) 11-20 lbs.
C (Constantly) Sit O (Occasionally) 21-50 lbs.
F (Frequently) Handling/Fingering C (Constantly) 51-100 lbs.
O (Occasionally) w/assist Reaching Outward C (Constantly) Over 100 lbs.
N (Not Applicable) Reach Above Shoulder O (Occasionally) Push/Pull: Climb O (Occasionally) 12 lbs.
or less F (Frequently) Crawl O (Occasionally) 13 25 lbs.
F (Frequently) Squat or Kneel O (Occasionally) 26 -40 lbs.
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Type: Permanent Location: Kapaa, US-HI
Salary / Rate: Not Specified
Posted: 2026-08-26 11:33:06
