Job Descriptions

Scroll down to review all job descriptions.
Sushi Chef  |  Sushi Cook  |  Prep Cook  |  Boat Chef  |  Line Cook  |  Pantry Cook  |  Service Manager/Captain  |  Catering Chef  |  Catering Sous Chef  |  Dishwasher



 

Service Manager/Captain Job Description

This position is responsible for overall catering event execution from a service standpoint, motivating your team and professionally representing the company. You are required in this position to work every catering event and manage EVERY employee at each event. Duties are designated below:

  • Mandatory Weekly Staff Meeting and use of Asana Web Task Application – You, in fact, ALL catering department heads (captain, equip. mngr, sales mngr, chefs, etc) are required to meet once a week for one hour to discuss the last week’s events catered and future events to come. You are required to use the task management program Asana, so duties can be clearly designated and communicated amongst all team members
  • Staffing and managing all FOH – you are required to staff all FOH personnel for each event (servers, bussers, FT counter help etc.), excluding the bar help.
  • Hiring/firing Bar manager – You are in charge of hiring, firing and managing of the bar manager position. This employee is your sole responsibility. If this person fails to meet client, coordinator or company expectations – it will reflect on you. A copy of the bar manager position job description is available in the Three’s Catering Maui workspace in Asana, under the project “Job descriptions.”
  • Assembly and care for rentals and other misc. items – from time to time, rentals will be ordered for your events. These items may include: tables, chairs, linen, service ware (china, flatware, glass ware), kitchen equipment, etc.
  • Day of Service Captain Preparation – Final day of preparation for service captains normally include: OVER SEEING (this is the job of the cater chef/equip mngr.) the purchasing of ice and filtered drinking water, filling staff cooler with beverages and snacks, packing specialty items such as desserts, coffee or specialty rentals and holding a staff meal/pre shift with your service team. You will go over important details of the event such as timeline, floor plan, menu, coordinator/host expectations, company standards and specialized details. This will require you to CHECK-IN with the catering equip. manager, a few hours prior to event.
  • Service Captain Expectations- As service captain you are to arrive on site 2 hours early with your crew for event set up. You are to hold your staff accountable for all Three’s catering service standards including uniform, hygiene, menu knowledge, liquor laws, and coordinator/host expectations. All rentals are to be cleaned on site and returned to Three’s or left for the rental company. You are to check out with the event coordinator before leaving the site and a final sweep is to be done.
  • Schedule- You are to manage and execute all catering events. Events can include weddings, food truck events, MACC events, in house parties, charitable or fundraiser events, and all other cater specific events.
  • Event compensation- Event day captain pay is $250 for weddings, $175 for events less than 4 hours or deemed to be for a charitable cause (normally cocktail pupu parties or open houses). On site hours running longer than 9 hours will pay an additional hourly wage of $25p/hr. In addition, gratuities are awarded on a case-by-case basis depending on the clients’ observation of outstanding service.
  • Physical/mental requirements- this job can be very hands on, you are required to be able to lift up to 70 lbs on your own. Stand for up to 10 hours a day and have the ability to problem solve quickly.
  • Motivation – Be a team leader. Guide your crew to success. Correct issues as they occur in a professional manner, hold employees responsible and educate them. Create a positive work environment so the they want to perform better for you and the company.



 

Sushi Chef Job Description

Sushi chef is responsible for overall Sushi/Cold Side execution: prep, ordering, staffing, inventory, controlling costs, motivating your team and professionally representing the company. You are required as a salary paid employee to work a minimum of 50 hours a week. Duties are designated below:

  • Sushi Prep – You are responsible for overseeing and completing all sushi prep. Ensure consistent properly prepared recipes according to owner’s standards. All prepped items are to be available for service, labeled and dated with initials and event number. Sushi prep is to be completed with the help of your prep and sushi crew. All items are to be complete, organized in its designated containers. All fish cut and prepared for service.
  • Ordering – You will ensure that all Sushi items are ordered and received in time to daily service, specifically but not limited to fish for your station. You will also participate in ordering product and maintaining a monthly inventory of all perishable products, dry goods, groceries, spices, in coordination with the other chefs.
  • Walk IN– You are required to spend half an hour before and after your shift organizing and rotating product in the walk-in. All items are to be properly put up, rotated, labeled and dated and condensed. Walk in is to be swept and mopped. You are allowed to delegate the sweeping and mopping. Furthermore, holding the staff responsible for not up keeping this standard.
  • Managing staff – You are responsible for hiring/firing and managing the Sushi Chefs, providing workable schedules, while maintaining an acceptable labor cost, and communicating any scheduling/employee issues with your executive chef.
  • Company representation- You will be given a company chef coat. You are required to wear your coat and be in full uniform for dinner service. Please act professional and courteous to all guests. You are now the new face of Three’s Bar and Grill’s, represent it proudly.
  • Controlling Costs – As a salary paid employee that participates in the company profit incentive program, you are required to cut and control costs. Specifically labor – you are required to cut prep cooks and or work/cut line and station cooks.
  • Cleanliness and organization – Cleanliness and organization of the ENTIRE kitchen is the responsibility of the managers during the hours scheduled. Please delegate all duties and responsibilities to am kitchen crew. They are required to check out with you.
  • Hiring/Training – Responsible for posting ads, setting up interviews and training kitchen staff. Final hiring will be made by owners. In the event a staff member walks out or no call no shows. YOU are responsible for covering the shift.
  • Motivation – Be a team leader. Guide your crew to success. Correct issues as they occur in a professional manner, hold employees responsible and educate them. Create a positive work environment so the they want to perform better for you and the company.



 

Line Cook Job Description

  • Line Prep – You are responsible for overseeing and completing all prep for your station. Ensure consistent properly prepared recipes according to owner’s standards. All prepped items are to be available for service and labeled with initials date.
  • Service Execution – You are to manage and execute all food items that fall within your station. Ensure consistency for all your prepared and cooked items, while keeping the standards of our mission statement. Duties include gathering kitchen equipment, firing hot food, and kitchen set up/tear down. Completely cleaning your station for the next shift and keeping your station clean throughout service.
  • Walk IN– You are required to spend half an hour before and after your shift organizing and rotating product in the walk-in. All items are to be properly put up, rotated, labeled and dated and condensed. Walk in is to be swept and mopped.
  • Cleanliness and organization – Cleanliness and organization of the ENTIRE hot line is your responsibility. You are required to check out with your chefs before clocking out.
  • Motivation/Positivity – Be a leader. Guide your coworkers to success. Correct issues as they occur in a professional manner. Create a positive work environment so that they want to perform better with you and for our company.



 

Boat Chef Job Description

  • Arrival- First task is checking the boat numbers (how many passengers/what they’re eating).
    They can be retrieved from the back office computer, once you have arrived and clocked in. Second, always communicate the numbers to the AM busser, as they will supply the appropriate plates and rollups.
    It is ultimately your job to make sure you have brought the correct number of setups and food for your excursion.
  • Food and Equipment prep – You are to manage and prep all food items for the PM Pac Whale Boats Quest, Discovery, and Spirit. Ensure consistency for all your prepared and cooked items, while keeping the standards of our mission statement. Duties include gathering kitchen equipment, cambros, coolers, firing hot food, and van loading before departure.
  • Departure- All loaded cambros and coolers must be checked out and approved by the Chef on duty. Once approved Boat Chef is to drive company van to the designated harbor. It is important to drive with the utmost care and safety, to preserve the integrity of our equipment and product. Our company logo is on the side of the van so it must be driven with Aloha!
  • Excursion-Once arrived at harbor all items must be transported onto the vessel and organized for service. You will “finish” cooking applicable food items and work with the Pac Whale service crew to feed all guests. You are an extension of Three’s Bar & Grill and will be expected represent our company professionally and with Aloha. Return to Restaurant once trip is completed. Unload and store all equipment and product.
  • Cleanliness and organization – Cleanliness and organization is key to success. Once you leave the restaurant, any problems or issues will have to logistically, be solved by you. Recount and always double check numbers!
  • Positivity – Correct issues as they occur in a professional manner. Wow our guest and clients.



 

Catering Sous Chef/Equipment Manager Job Description

This position is responsible for overall catering equipment management, including: prepping, packing, cleaning and inventory of ALL catering equipment. AND, the planning and execution of food service as a chef. You are required in this position to work every catering event and prep/put up all cater equipment, plus maintenance of company vehicles. Duties are designated below:

  • Mandatory Weekly Staff Meeting and use of Asana Web Task Application – You, in fact, ALL catering department heads (captain, equip. mngr, sales mngr, chefs, etc) are required to meet once a week for one hour to discuss the last week’s events catered and future events to come. You are required to use the task management program Asana, so duties can be clearly designated and communicated amongst all team members.
  • Creating Event CHECKLISTS – you are responsible for creating ALL event checklists and uploading them to Asana 5 days prior to the event. Lists must include FOH items — including service ware, buffet equip. coffee etc., as well as ALL food (properly accounted for via PAX) with affiliated kitchen equipment for execution. Lists are to be completed during down time or on your own time from home.
  • Special Order sheet – All food required for catering events must be ordered using a “special order sheet.” This sheet must be turned into the Catering Chef a minimum of 72 hours prior to the “week of execution.”
  • Chef duties – you are to assist the Head Catering Chef in all food executions the day of the event. This may include but is not limited to: prepping of food throughout the week, firing, plating and packing up of food the day of event. All food returned to Three’s needs to be communicated to Exec. Chef so it can be utilized in house specials. As a salary paid employee, you are required to work a minimum of 50 hours per week. You will be trained in other positions throughout the company, so that in the event there are NO caterings in a given week, you are REQUIRED to cut kitchen employee hours to save the company money by filling other roles (boat chef, prep, line, etc.). The Executive Chef will make these schedule decisions on a need be basis.
  • Packing/prepping catering equipment – You are responsible for overseeing and completing all event equipment prep, as listed either by menu contract, prep list, rental quote or checklist. All items on lists must be accounted for by filling out an inventory pull sheet. Furthermore equipment must be organized in its designated containers and packed in catering van(s). ALL vehicle(s) to be fueled and ready the DAY BEFORE EVENT.
  • Day of Service Expectations – purchasing ice, filling staff cooler with beverages and snacks, packing specialty items such as desserts and coffee or specialty rentals.
  • Day BEFORE Service Expectations – loading the catering vehicles with ALL applicable catering equipment the day before the event!! This is important so that you can focus on the above bullet point the day of, PLUS assist the chef with final food preparations.
  • Cleanup and Inventory – You will ensure that all catering equipment is cleaned, inventoried and returned to designated areas after all events. Vans will be cleaned, and swept out after all catering events and storage units properly organized. Equipment pull sheets will be returned to GM and any lost/damaged equipment must be accounted for. Any equipment lost or damaged due to negligence of equipment manager will be replaced via employee pay check. Estimated budgeted hours for after event clean up is 2.5 hours. Furthermore, the van is to be regularly maintained with a service log book and washed every two weeks. Coolers and cambros are to be power washed every 15th of the month.
  • Monthly physical inventory and organization- All equipment is to be inventoried on the 1st of the month and converted into a dollar amount via excel spread sheet.
  • Schedule- You are to manage and execute all catering events that fall on your scheduled days. Events can include weddings, food truck events, MACC events, in house parties, charitable or fundraiser events, and all other cater specific events. YOU WILL NOT HAVE A SET SCHEDULE!! You are allowed “preferred days off,” not to conflict with any managers above you or with event days. If there’s an event, expect to work!!
  • Physical/mental requirements- this job can be very hands on, you are required to be able to lift up to 70 lbs on your own. Stand for up to 10 hours a day and have the ability to problem solve quickly. As a growing catering company we are seeking out those who can create their own systems, manage by them and become effective proficient leaders. Inventory will require knowledge of excel.
  • Company representation- You will be given the title of Three’s Sous Chef/Equipment Manager. Please act professional and courteous to all clients, coordinators and vendors. You are now the new face of Three’s Bar and Grill’s catering company, represent it proudly.
  • Motivation – Be a team leader. Guide your crew to success. Correct issues as they occur in a professional manner, hold employees responsible and educate them. Create a positive work environment so the they want to perform better for you and the company.



 

Pantry Cook Job Description

Pantry cooks are responsible for overall Cold Station execution: prep, ticket times, station cleanliness/setup/teardown, and more. This is also a designated Duties are designated below:

  • Introduction to Sushi Prep – You are responsible for completing all sushi prep as designated by the chef. You will learn and be trained in the basic aspects of sushi (cooking rice, pre-rolls, portioning fish, etc.) Ensure consistent properly prepared recipes according to owner’s standards. All prepped items are to be available for service, labeled and dated with initials. Sushi/pantry prep is to be completed with the help of your co-workers. All items are to be complete, organized in its designated containers. All fish cut and prepared for service.
  • Pantry – this position requires you to learn and perform all pantry station ordered items. Like salads, appetizers, desserts, etc.
  • Walk IN– You are required to spend half an hour before and after your shift organizing and rotating product in the walk-in. All items are to be properly put up, rotated, labeled and dated and condensed. Plus
  • Company representation- You are required to wear a plain black shirt and black pants. Please act professional and courteous to all guests. You are now the new face of Three’s Bar and Grill’s, represent it proudly.
  • Cleanliness and organization – Cleanliness and organization of the ENTIRE kitchen is the responsibility of the managers during the hours scheduled. Please delegate all duties and responsibilities to am kitchen crew. They are required to check out with you.



 

Sushi Cook Job Description

Sushi cooks are responsible for overall Sushi/Cold Station execution: prep, ticket times, station cleanliness/setup/teardown, and more. Duties are designated below:

  • Sushi Prep – You are responsible for overseeing and completing all sushi prep as designated by the chef. Ensure consistent properly prepared recipes according to owner’s standards. All prepped items are to be available for service, labeled and dated with initials. Sushi/pantry prep is to be completed with the help of your co-workers. All items are to be complete, organized in its designated containers. All fish cut and prepared for service.
  • Pantry – this position requires you to learn and perform all pantry station ordered items.
  • Walk IN– You are required to spend half an hour before and after your shift organizing and rotating product in the walk-in. All items are to be properly put up, rotated, labeled and dated and condensed. Plus
  • Company representation- You will be given a company chef coat. You are required to wear your coat and be in full uniform for dinner service. Please act professional and courteous to all guests. You are now the new face of Three’s Bar and Grill’s, represent it proudly.
  • Cleanliness and organization – Cleanliness and organization of the ENTIRE kitchen is the responsibility of the managers during the hours scheduled. Please delegate all duties and responsibilities to am kitchen crew. They are required to check out with you.



 

Prep Cook Job Description

This position is responsible for complete production of all prepped in house food items. Insuring the quality of all prepped items, insuring the quality and standards of all received food from vendors, & keeping the back prep area, including the walk-in fridge, & dry storage area clean and properly rotated on a daily basis.

  • Order Check-ins—Prep Cook is responsible for checking all orders. Checking the quality of all items received, while sending back all non-quality items. The very foundation of our food quality and standard begins here. The right tool for the right job. “Quality product=Quality food.”
  • Proper Rotation—All food must be rotated upon ever delivery, no exceptions. Not properly rotating food breeds and encourages bad habits. It also encourages an unclean work environment and can leads to pest problems.
  • Cleanliness & Organization— Prep Cook is responsible for the overall cleanliness of the back kitchen area including the walk-in fridge & freezer. It is to be mopped daily, organized daily, and maintained to a standard of cleanliness set by our chefs.
  • Par Fluctuation— Its Prep Cook’s job to communicate with the ordering chefs, about rise and falls in pars as we go through our busy and slow seasons. Food waste is directly connected to the proper pars of food within the restaurant.
  • Prep List—Every morning after completion of the above tasks, daily prep lists will be written or amended from the previous shift. One of the most frustrating things within a busy restaurant is running out of things or 86ing items. The prep list is the biggest key in preventing that, and it is your job to make sure it’s done accurately.
  • Food Preparation—Prep Cook will be responsible for the cooking & preparing of all in house food items. Maintaining the quality of food while keeping the highest standards is the fundamentals of this position.
  • Food Cost—-If food prep is the fundamentals of your position, then food cost is the essence of your position. Proper usage of product and inventory is essential to a low food cost. Proper training is essential to achieving your goal the first time, which is essential to controlling waste. All of these above practices contribute to a low food cost.



 

Catering Chef Job Description

Catering chef is responsible for overall catering kitchen execution including: prep, ordering, staffing, event execution, inventory, controlling costs, motivating your team and professionally representing the company. You are required as a salary paid employee to work a minimum of 50 hours a week (11am-9pm prep days, 9am-CL event days). Duties are designated below:

  • Cater Prep – You are responsible for overseeing and completing all event prep, as listed either by menu contract, prep list or checklist. Ensure consistent properly prepared recipes according to owner’s standards. All prepped items are to be available for events, labeled and dated with initials and event number. Cater prep is to be completed with the help of your prep and cater crew. All items are to be complete, organized in its designated containers and ready the DAY BEFORE EVENT.
  • Ordering – You will ensure that all cater menu items are ordered and received in time to prep for events. You will also participate in ordering product and maintaining a monthly inventory of all perishable products, dry goods, groceries, spices, beverage items (kitchen related), chemicals etc. in coordination with the other sous chefs.
  • Event Execution – You are to manage and execute all catering events that fall on your scheduled days. Duties include gathering kitchen equipment, packing coolers, firing hot food, event kitchen set up/tear down, pupu and cake service, handling of rentals, managing all staff, handling money or script and delivery of food and equipment. Events can include weddings, food truck events, MACC events, in house parties, charitable or fundraiser events, and all other cater specific events.
  • Walk IN– You are required to spend half an hour before and after your shift organizing and rotating product in the walk-in. All items are to be properly put up, rotated, labeled and dated and condensed. Walk in is to be swept and mopped. You are allowed to delegate the sweeping and mopping. Furthermore, holding the staff responsible for not up keeping this standard.
  • Managing staff – You are responsible for hiring/firing and managing the Catering Sous Chef/Equipment Manager. Any equipment lost or broken due to negligence will be replaced at a 50% cost to YOU, plus 50% from the Catering Sous Chef/Equipment Manager. ALL other BOH service staff at every event is your sole responsibility to manage.
  • Company representation- You will be given a company chef coat. You are required to wear your coat and be in full uniform for all event days. Please act professional and courteous to all clients, coordinators and vendors. You are now the new face of Three’s Bar and Grill’s catering company, represent it proudly.
  • Controlling Costs – As a salary paid employee that participates in the company profit incentive program, you are required to cut and control costs. Specifically labor -when there is no catering, you are required to cut prep cooks and or work/cut line and station cooks.
  • Cleanliness and organization – Cleanliness and organization of the ENTIRE kitchen is the responsibility of the managers during the hours scheduled. Please delegate all duties and responsibilities to am kitchen crew. They are required to check out with you.
  • Hiring/Training – Responsible for posting ads, setting up interviews and training kitchen staff. Final hiring will be made by owners. In the event a staff member walks out or no call no shows. YOU are responsible for covering the shift.
  • Motivation – Be a team leader. Guide your crew to success. Correct issues as they occur in a professional manner, hold employees responsible and educate them. Create a positive work environment so the they want to perform better for you and the company.



 

Dishwasher Job Description

  • Operating the main dish pit in the kitchen. Washing/ sanitizing all dishes that come through dish station, while achieving a high standard of cleanliness and organization.
  • Communicating with the line cooks and bussers about dish priority.
    The bussers and line cooks will prompt you for what they need first.
    (Silverware, plates, bus tubs, etc.)
    Our restaurant is very busy, you will need their help to run smoothly.
  • Trash removal. Monitoring the trash levels of all receptacles in the kitchen area, and making regular runs to dispose trash in the dumpster.
  • Assisting in any cleaning necessary in the restaurant or kitchen.
  • Maintaining the outside back areas with daily cleanings at the conclusion of your shift.

Dishwasher side work

  • Clean and organized underneath the kitchen sink area./li>
  • Beverage rack and wheel cart cleaned at the end of every shift/li>
  • Clean all fans and vents in dish area daily/li>
  • Any pots and pans that need to go on the ground to soak,
    must be put on top of a sheet pan to keep the floor clean

All Job Descriptions and duties are subject to change at any time

To Apply, go to the Careers Page