Bringing World-Class Yakitori to Hawai‘i’s Future
After 20 successful years in New York and earning a Michelin star for seven consecutive years, Torishin will mark a new milestone in Fall 2025 with its opening on O‘ahu, Hawai‘i.
(in Ward Village Ae'o)
But this is more than just expanding locations. Our goal is to share the excellence of Japanese yakitori culture globally while contributing to the richness and diversity of Hawai‘i’s culinary landscape.
Torishin redefined yakitori in the U.S. by introducing the meticulously crafted “omakase course”—a style that elevates technique and hospitality into an unforgettable dining experience. Now, as we enter this vibrant new chapter, we are seeking founding team members to help shape the future of yakitori in Hawai‘i.
We welcome individuals who are eager to learn the real art of yakitori, build meaningful skills, and develop a career to be proud of.
Working at Torishin is not just a job—it’s a challenge to master techniques and values that resonate across cultures, and to forge your own path forward.
At Torishin Hawai‘i, we’re seeking passionate individuals who take pride in their craft and thrive in a collaborative team environment. Whether you're a professional looking to hone your skills further or someone aspiring to become a top-tier chef—we offer a space where learning is constant and opportunities for growth are real.
We believe in nurturing both individual talent and collective success. Join us, and take the next step in a career built on tradition, innovation, and the pursuit of excellence.
Sous Chef (Full-Time)
A key role to embody Torishin’s flavors and philosophy alongside the Executive Chef.
- Days Off: 6–8 days per month
- Hours: 10:30am–10:30pm (Break: 2:00pm–3:30pm)
- Responsibilities: Overall kitchen duties, guest service, training newcomers, menu development, ordering/inventory/cost/sanitation management
- Salary: From $5,500/month (based on experience)
- Training Period: 30 working days ($19/hour)
Minimum 5 years of experience as Sous chef
Line Cook (Full-Time)
A dynamic setting to sharpen technique and sensibility as you grow into a skilled artisan.
- Days Off: 2 days/week
- Hours: 10:30am–10:30pm (Break: 2:00pm–3:30pm)
- Responsibilities: Kitchen operations, guest service, ordering/inventory/sanitation
- Salary: From $4,000/month (based on experience)
- Training Period: 30 working days ($17/hour)
Minimum 3 years of experience
Line Cook (Part-Time) (Morning Shift)
Flexible hours for those wanting to learn professional cooking techniques.
- Schedule: 3 days/week minimum
- Hours: 9:00am–14:00pm (No Break)
- Responsibilities: Kitchen support, Prep
- Pay: From $19/hour (based on experience)
- Training Period: 14 working days ($17/hour)
Minimum 3 years of experience
Line Cook (Part-Time) (Night Shift)
Flexible hours for those wanting to learn professional cooking techniques.
- Schedule: 3 days/week minimum
- Hours: 15:30pm–22:30pm
- Responsibilities: Kitchen support, Prep
- Pay: From $19/hour (based on experience)
- Training Period: 14 working days ($17/hour)
Minimum 3 years of experience
Yakitori Chef (Full-Time)
Core position seeking mastery in yakitori grilling and craftsmanship.
- Days Off: 6–8 days per month
- Hours: 10:30am–10:30pm (Break: 2:00pm–3:30pm)
- Responsibilities: Yakitori prep & grill, guest service, staff training, menu development, ordering/inventory/cost/sanitation management
- Salary: From $5,500/month (based on experience)
- Training Period: 30 working days ($19/hour)
Note: Requires prior yakitori experience or equivalent skills in chicken breakdown, skewering, and grilling
Hall Manager (Full-Time)
Lead the front-of-house and craft exceptional guest experiences.
- Days Off: 6–8 days per month
- Hours: 12:00pm–10:30pm (Break: 2:30pm–3:30pm)
- Responsibilities: Reservation handling, overall guest interaction, staff training, inventory/sanitation management
- Salary: From $6,500/month (based on experience)
- Training Period: 30 working days ($5,500/month)
- Employment Type: Exempt (Managerial position)
Minimum 3 years of experience as Hall Manager
Service Team — Server / Maître d’ / Bartender (Part-Time)
Bring hospitality to life with personalized and memorable service.
- Schedule: 3 days/week minimum
- Hours: 4:00pm–10:30pm (break included)
- Responsibilities: Guest service, reservations handling, drink preparation
- Pay: From $14/hour + tips (based on experience)
Minimum 2 years of experience
Administrative Manager (Full-Time)
A vital role supporting operations behind the scenes.
- Days Off: 6–8 days per month
- Hours: 9:00am–5:30pm (Break: 2:30pm–3:00pm)
- Responsibilities: Accounting, payroll, reservations, supplies, facility management, IT support, public relations
- Salary: From $5,500/month (negotiable based on experience)
- Training Period: 30 working days ($4,000/month)
- Employment Type: Exempt (Managerial position)
Minimum 3 years of experience as Administrative Manager
Benefits
- Family meals provided
- Health insurance available for employees working 20+ hours/week
(Based on Hawai‘i state regulations)
How to Apply
From Reply Button on Left Top of this page.
We welcome those ready to help shape a new chapter in Torishin’s legacy.
Please send a brief self-introduction and résumé with your the position you are applying for.
Recruitment Process
Step 1: Document Screening
We will review submitted self-introductions and résumés.
Candidates who pass this initial screening will be notified via email with details for an interview.
Step 2: First Interview (Online)
Interviews will be conducted virtually.
Step 3: Second Interview (In-Person)
To be held on-site in Hawai‘i.
Step 4: Hiring & Employment Start
2-3 weeks before the opening (subject to change).
Please note: Due to the high volume of applications,
we will only contact candidates who move forward in the selection process.
We appreciate your understanding.