Location: Honolulu, HI – Ho’okupu Center
Reports to: Executive Chef
Classification: Exempt
Kupu’s Story
Kupu, which means “to sprout” or “to grow” in Hawaiian, has a two-fold mission: to preserve the land while empowering youth. The organization provides hands-on training in conservation, sustainability, and environmental education for young adults, with the goal of fostering our next generation of environmental and cultural stewards. Kupu’s work has been likened to the role of the kupukupu fern, which is one of the first plants to recultivate the land after a lava flow. The fern not only serves as a foundational species for rebuilding a healthy, native ecosystem, but it also symbolizes a place where knowledge can grow.
Established in 2007 as a 501(c)3 non-profit, Kupu empowers future generations to create a more sustainable, pono Hawai‘i. Kupu accomplishes this by partnering with conservation and sustainability focused agencies throughout the state and pacific in providing hands-on service opportunities which educate and mentor young adults and emerging professionals to become stewards of our communities and environment. Since 2007, Kupu has risen to meet the increasing demands of the green job sector by engaging over 3,000 youth in the areas of conservation, sustainability, and environmental education. Kupu affirms the Hawaiian notion of “ma ka hana ka ʻike” or “in working one learns.” This approach has led to the creation of hundreds of service-learning opportunities which assists in the development of Hawai’i’s emerging professionals in the green job sector while supporting over 150 conservation and sustainability organizations across Hawaiʻi and the Pacific region.
Kupu’s Mission
“To empower youth to serve their communities through character-building, service-learning, and environmental stewardship opportunities that encourage integrity (pono) with Ke Akua, self, and others”
Kupu’s CHOSEN Values
C Character
H Humility
O ‘Ohana
S Service
E Excellence
N Nobility
Position Overview
Manages Kupu’s food truck daily operations. Manages, evaluates, and participates in all aspects of Kupu Culinary including the preparation, production, and operation of food and beverage service program. Assists Executive Chef in training and supervision of employees and program participants.
Directly supervises line level employees in the proper receiving, storage, preparation, and production of food and beverage products to ensure that all standards are met or exceeded. Implements long-range plans, policies and procedures ensuring compliance with all Federal and State laws, rules, regulations, requirements, and standards. Assists Chef to oversee proper food and beverage service, utilizing standards of quality service. Supervises, instructs and assists employees and in maintaining area and ensuring equipment are in a sanitary condition.
Program GoalsKupu Culinary Program Goals
Kupu Culinary Business Goals
Minimum Qualifications:
Preferred Qualifications:
Compensation and Benefits:
Physical Requirements:
Due to the nature of Kupu’s programs, the physical demands described below are representative of those that must be met by an employee to successfully perform essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
*In accordance with Federal Law, Kupu is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability