Job Descriptions

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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.

Executive 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.
  • To Apply, go to the Careers Page