Maui Brewing Company - Waikiki

Job 167197 - Baker Prep
Honolulu, HI

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Job Details

Location: Honolulu, HI
Employment Type: Full-Time
Salary: Competitive

Job Description

WALK-INS ARE WELCOME! Come to the Holiday Inn Resort Waikiki Beachcomber located at 2300 Kalakaua Avenue, Monday-Friday, 10:00 a.m. to 5:00 p.m. for an interview. Ideal candidates will have open availability, including weekends and holidays. Competitive pay! 

Come join our ‘ohana! Maui Brewing Company (MBC) is launching a restaurant division, with our newest location in Waikiki, on the island of Oahu, Hawaii. We're looking for the right restaurant professional with experience working in high volume restaurants to join our Waikiki restaurant.  We are looking for a high-energy BAKER PREP for the early morning to do breakfast baking and breakfast prep. FULL-TIME! 

MBC Restaurants are a direct extension of the values and practices we employ in brewing our handcrafted ales and lagers. We are passionate about the craft beer way of life, using local ingredients and sustainability. We're building a solid team that will share these passions and execute them operationally.



To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

•      Provides maximum food quality, that is consistent and in line with the overall concept of the restaurant.

•      Maintains strict cost controls on food, labor, and all other costs incurred by the Kitchen department.

•      Inspects and maintains restaurant organization & cleanliness at all times.

•      Makes assignments to staff to achieve daily goals as directed by the Management.

•      Monitors and maintains staffing levels for the day and week.

•      Interacts with FOH as instructed, in a prompt and professional manner.

•      Does a daily S & D to start the day; knows the whereabouts and status of every item in the Kitchen.

•      Monitors the daily mise and sees that all is carried out completely and professionally.

•      Works the line as assigned during the service.

•      Is able to multi-task throughout the shift and is personally involved in every order.

•      Maintains a constant sense of urgency regarding guest services and ATD.

•      Prepares all assigned beverage items as directed in a sanitary and timely manner.

•      See that restocking of all items as needed is completed throughout shift.

•      Assists FOH as assigned by Management.

•      Breaks down the Kitchen as trained and assigned by the Management.

•      Assists and leads in the cleaning, sanitation, and organization of all Kitchen areas, coolers, and all storage areas.

•      Sees that family meal is made with respect and a sense of urgency, as assigned.

•      Inventories and orders product as assigned by the Chef.

•      Has understanding and knowledge to properly use and maintain all equipment in stations and Kitchen.

•      Contributes to Kitchen and FOH trainings and meetings as assigned by the Management.

•      Attends weekly meetings with Upper Kitchen Management as assigned by the Exec Chef.

•      Will assist in costing food and labor as assigned by the Exec Chef.

•      Is committed to working safely and contributing to a safe work environment.

•      Performs additional responsibilities, although not detailed as requested by the Exec Chef.

•      Communicates well with all Management, servers and staff, in methods described and trained by the Exec Chef.

•      Is able to focus on company and personal development goals, and to follow through to achieve those goals as assigned by Management.

•      This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.






Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded, hot, and high-pressure.









•       Basic understanding of professional cooking, Kitchen operations and food service.

•       Understanding and knowledge of safety, sanitation and food handling procedures.

•       Computer skills will be necessary for development and growth in the position.

•       Guest Oriented - Ability to consider guest needs when performing duties.

•       Working Under Pressure - Ability to complete assigned tasks under stressful situations.

•       Safety - Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools. Must follow all safety policies and procedures.

•       Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.

•       Communication - Ability to communicate by speaking, effectively and clearly with guests, coworkers, and management. 

•       Response to direction - Receive and follow directions from supervisors; follow direction of computer generated tickets.

•       Detail Oriented - Ability to pay attention to the minute details of a project or task.  

•       Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal; understand the importance of teamwork with entire staff.

•       Friendly - Ability to exhibit a cheerful demeanor toward others.

•       Maintain a hygienically clean professional appearance. NO rings or piercings of any kind while on duty.

•       Every employee is expected to practice daily hygiene and good grooming habits.

•       A one-time TB clearance must be obtained prior to starting work.

Experience: Minimum of 2 years of baking experience in a restaurant.

Other: Must take and pass all training tests 90% or higher.



(Occasionally - up to 33% of the time; Frequently - from 34% - 66% of the time; Constantly- more than 66% of the time)


Stand: Constantly                     

Squat or Kneel: Occasionally

Walk: Constantly                       

Bend: Frequently            

Use hands / fingers: Constantly 

Lift/carry 11-25lbs: Constantly

Reach Outward: Constantly                

Lift carry 26-50lbs: Frequently              

Reach above shoulder: Frequently               

Push/pull 10-25lbs: Constantly

Climb: Occasionally

Push/pull 26-50lbs: Frequently


Sense of Sound (hear verbal requests by guests, coworkers, and managers) 

Vision (near, distance, color, peripheral, depth perception)

Sense of Smell

Sense of Touch 

Ability to wear Personal Protective Equipment (PPE) (Non-Slip shoes, back belt if lifting over 20lbs, safety glove when using knife)

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