Where Passion Meets Hospitality

At Goofy Cafe & Dine, we don't just serve food; we live by a culture that celebrates our craft and our community. Our second location of Goofy has just opened in the heart of Waikiki and we are looking for dedicated individuals to join our ‘Ohana.

Born from the spirit of Goofy Cafe & Dine Village, a small cafe near the Ala Moana Bowls surf spot that has welcomed morning lines for 13 years, the new Goofy Cafe & Dine Waikiki Beach introduces a fresh concept inspired by the “Surf More, Work Less” lifestyle.

Our Core Values

Passion & Humility: We bring fire and energy to everything we do. We are lifelong learners who strive to improve ourselves through teamwork and Kokua. We love our craft, our food, and the islands we call home.

One Team: We celebrate diversity. We believe that our different backgrounds and perspectives are what make our team and our services stronger.

Wholehearted Hospitality: We create lasting memories by blending the spirit of Aloha with the Japanese tradition of Omotenashi. We don't just serve guests; we anticipate their needs and ensure every person feels truly welcome.

Commitment to Hawaii: Sustainability isn't a buzzword for us—it’s a responsibility. Through "Local First" sourcing and eco-conscious operations, we strive to protect the future of Hawaii while supporting our local farmers.

We are currently seeking passionate, dedicated individuals to join our founding team and help us launch this exciting new chapter. Whether you are in the kitchen or on the floor, you’ll play a vital role in upholding these values and delivering the excellence Zetton is known for.

POSITION SUMMARY

The Sous Chef is the secondary culinary leader, responsible for the direct supervision of daily kitchen operations and the execution of the Executive Chef’s culinary vision. The Sous Chef exercises independent judgment in managing shift-level logistics, including line management and quality control. Reporting to the Executive Chef/Chef de Cuisine, the Sous Chef plays a critical role in maintaining brand integrity and driving kitchen efficiency in accordance with Zetton, Inc. values – Passion, One Team, Hospitality, and Sustainability.

ESSENTIAL DUTIES

Operations & Service Excellence

• Direct and supervise the line during service to ensure every dish meets brand standards for quality, presentation, and timing.
• Act as the primary liaison between the kitchen and Front-of-House (FOH) during shifts to ensure "One Team" synchronization and a seamless guest experience.
• Maintain rigorous accountability for the accuracy of inventory counts, prep lists, and daily production records within operational systems.
• Step into any kitchen station as needed to maintain service flow and support the culinary team during high-volume periods.

Team Supervision & Development

• Manage daily BOH shift tasks, delegating prep and cleaning duties to the culinary team while ensuring all standards are met.
• Assist the Executive Chef in the training and mentorship of line cooks and stewards, fostering a culture of technical growth and professional respect.
• Provide real-time feedback and coaching to staff; assist in the documentation of performance issues and recommend disciplinary actions when necessary.
• Ensure all BOH team members adhere to the Employee Handbook and safety protocols during their shifts.

Financial Responsibility & Resource Management

• Execute daily food cost control measures, including monitoring portion sizes, minimizing waste, and ensuring proper rotation.
• Manage shift labor in real-time, making adjustments based on business volume to meet financial targets without compromising service quality.
• Assist with the ordering process and oversee the receiving of goods to ensure all products meet quality specifications and price points.
• Conduct regular audits of prep levels to prevent over-production and ensure fresh, high-quality ingredients are always available.

Operational Governance & Sanitation

• Enforce the highest standards of cleanliness and food safety throughout the kitchen on every shift.
• Oversee the proper use and maintenance of all kitchen equipment, reporting any malfunctions to the Executive Chef immediately.
• Serve as the shift leader for safety protocols, ensuring the kitchen remains a secure environment for all team members.
• Manage the "closing" or "opening" procedures of the kitchen, ensuring the facility is always ready for the next phase of operations.

EDUCATION, SKILLS, AND QUALIFICATIONS

• Degree from a recognized Culinary Program or equivalent apprenticeship is preferred.
• Minimum 2–3 years of progressive culinary leadership experience in a high-volume, full-service restaurant.
• Must be able to work a flexible schedule, including nights, weekends, and holidays, as required by operational needs.

BEHAVIORAL CHARACTERISTICS

• Ability to pivot quickly and maintain composure during high-pressure service periods.
• An uncompromising eye for food quality, cleanliness, and plate presentation.
• Ability to motivate and lead a diverse team by example on the kitchen line.
• Dedicated to the "One Team" philosophy, working closely with FOH to resolve service bottlenecks.
• Takes personal responsibility for the success of every shift and the development of the kitchen staff.

PHYSICAL DEMANDS & WORK ENVIRONMENT

• Constantly required to stand, walk, and perform repetitive kitchen tasks (chopping, lifting, sautéing) for 8+ hours.
• Must be able to move up to 50 pounds regularly.
• High-volume kitchen setting; constant exposure to high heat, moisture, sharp objects, and varying temperatures.

Website: https://www.goofy-honolulu.com/

Pay: From $25.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Vision insurance

Work Location: In person