Lead Cook

The First Yakitori Restaurant in the U.S. to Earn a Michelin Star

Torishin pioneered the omakase-style yakitori course that did not exist in the U.S. and established a new culinary format. This style was highly acclaimed in New York, earning the first Michelin star ever awarded to a yakitori restaurant in the United States.

In 2026, Torishin Hawaii will open a new location in Kakaako, sharing Japanese culinary culture with the world through yakitori.

Why Torishin Is Opening in Hawaii

To contribute to the growth and evolution of Hawaii’s food culture.

〇What Our Team Members Say〇

"Everyone here is friendly, and I felt like part of the team from day one."

"I've learned authentic Japanese culinary techniques and hospitality that I couldn't find anywhere else."

"People genuinely help each other here. There's a strong culture of teamwork and support."

"I’m able to train with clear goals and continue improving my skills every day."

Open Positions (Full-Time / Part-Time)

• Daytime Prep (Part-Time)
• Dinner Line Cook (Part-Time)
• Line Cook (Full-Time)
• Yakitori Chef (Full-Time)
• Sous Chef (Full-Time)

Daytime Prep (Part-Time)Work Conditions

• Minimum 3 days per week
• 9:00 AM – 2:30 PM
• Training period: 15 working days (Hourly: $19)
• After training: Up to $22/hour
• Requirement: 2+ years kitchen experience

Main Responsibilities

• Yakitori skewer preparation
• Prep work for omakase course
• Ordering & inventory support
• Sanitation and hygiene management
• General kitchen duties

Dinner Line Cook (Part-Time)Work Conditions

• Minimum 3 days per week
• 4:00 PM – 9:30 PM
• Training period: 15 working days (Hourly: $19)
• After training: Up to $22/hour
• Requirement: 2+ years kitchen experience

Main Responsibilities

• Cooking
• Guest service support
• Ordering & inventory support
• Sanitation and hygiene management
• Team coordination during peak hours

Line Cook (Full-Time)Work Conditions

• 2 days off per week
• 10:30 AM – 10:30 PM (Break: 2:30 PM – 3:30 PM)
• Training period: 30 working days (Hourly: $19)
• After training: Salary from $4,000/month (negotiable based on ability)
• Requirement: 2+ years kitchen experience

Main Responsibilities

• Cooking
• Guest service support
• Ordering & inventory management
• Sanitation and hygiene management
• Team coordination during peak hours
• Assisting and training new staff
• Kitchen cleaning and organization

Main Responsibilities

• Yakitori grilling
• Seasonal menu development
• Ingredient and inventory management
• Sanitation and hygiene management
• Fast-paced service during peak hours
• Ordering support
• Prep work using advanced knife skills
• Training new staff

Sous Chef (Full-Time)Work Conditions

• 2 days off per week
• 10:30 AM – 10:30 PM (Break: 2:30PM – 3:30 PM)
• Training period: 30 working days (Hourly: $20)
• Requirement: 3–5 years experience as a sous chef
• Salary after training: From $4,000/month (negotiable based on ability)

Main Responsibilities

• Cooking
• Guest interaction
• Training new staff
• Menu development
• Ordering, inventory, and cost control
• Sanitation and hygiene management
• Overall kitchen operations management

Location

Torishin Hawaii (Kakaako) – On-site position

How to Apply

Please send your resume (English OK) to:

Additional Notes

• Local residents welcome
• Food industry experience preferred
• Opportunity to work at a Michelin-recognized restaurant
• Opening team positions available
• No experience applicants may apply for Prep only (case-by-case)
• Start date: Immediate or negotiable
• Long-term applicants preferred
• Teamwork-oriented individuals
• Cleanliness, responsibility, and professionalism required
• Motivated individuals highly encouraged