The Bistro in Kilauea is hiring for part time Chefs for both prep / expo
prep / expo shifts are from 2:30 - closing
experience is required
please text 808 651 3080 to apply for the postion
Job Title: Broiler Cook - The Furnace Keeper
Position Overview:
Welcome to the line, where the heat isn’t just physical—it’s psychological. The Broiler Cook position isn’t for the faint of heart or the weak of spirit. This is the place where meat meets fire, and the two battle it out under your command. It’s where precision isn’t a suggestion; it’s a religion. You’re not just cooking steaks—you’re crafting art with a sear that would make Michelangelo weep.
Responsibilities:
- Master the Fire: You will live and die by the flame. This isn’t a cozy sauté station or a breezy garde-manger. The broiler is a beast that demands your respect. Every cut of meat, every slab of fish that comes your way needs to be cooked to perfection—charred on the outside, tender as a lover’s whisper on the inside. Screw it up, and there’s no hiding. The plate speaks the truth, and so does the chef.
- Precision and Timing: It’s all about that perfect moment when the steak’s internal temperature hits its prime. You’re the keeper of that moment. Too soon, and it’s raw; too late, and it’s over. There’s no room for error here. This is a tightrope walk over an abyss, and the abyss is filled with hangry diners.
- Consistency is King: Anyone can get lucky once, but can you replicate that perfection, night after night, with the pressure of orders breathing down your neck? Consistency separates the journeymen from the masters. If you can’t keep up, the door’s right over there, and it leads to a world where mediocrity might be acceptable.
- Team Player: You’re not an island. You’re a cog in the machine that is this kitchen, and the machine doesn’t work unless every piece is in sync. You’ll communicate with the line, the expediter, and the chef with the precision of a general commanding troops. And when the rush hits, and the orders are flying, you better damn well be ready to perform like a well-oiled machine.
- Attention to Detail: The devil’s in the details, and he’s lurking in every corner of the broiler station. Did you season that steak correctly? Did you brush the grill with oil before slapping the fish down? Miss a step, and you’re in for a world of pain. And not just from the chef’s scowl—the diners will feel it, too. And they’ll let you know.
Qualifications:
- Experience: If you’re new to this, you better be ready to learn fast. This isn’t a station for amateurs. You need a minimum of two years in a high-paced kitchen, with scars to prove it. If you don’t have them yet, don’t worry—you will.
- Mental Fortitude: The heat isn’t just on the grill—it’s on you. Can you handle the pressure? Can you thrive in chaos? The kitchen isn’t a place for the fragile. It’s a battlefield, and only the toughest survive.
- Passion: You need to love this. Really love it. Because if you don’t, the broiler will eat you alive and spit you out. You’ll spend your days sweating over fire, dealing with cuts, burns, and the relentless demands of service. But if you’re passionate, if you truly give a damn about what you’re putting on that plate, this can be the most rewarding job you’ll ever have.
What We Offer:
The chance to be part of something greater than yourself. The opportunity to create dishes that will make people’s nights—maybe even their lives. And yes, the chance to sweat, bleed, and curse your way to culinary greatness. This isn’t just a job; it’s a calling. If you’re up for it, welcome to the line. If not, save us all the trouble and step aside.
Apply within. But remember, this isn’t for everyone. It’s only for those who can handle the heat—both literally and figuratively.