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Local Snapper with Buttered Scallops and Kauai Shrimp

3oz seared local snapper with 2 buttered scallops (from Maine, never frozen!) and a Kauai shrimp. Hau'ula tomato Provençale, garlic Yukon Gold mashed potatoes, and sautéed Ma'o farms tatsoi. Finished with a lemon basil beurre blanc.

Ma'o Farms Mango Cream Pie

Ma’O Farms Mango Cream Pie. Same base as the strawberry cream pie topped with local Ma’O Farms mango with a mango purée.

Employees of Quarter 2

Congrats to our craftspeople of Quarter 2- Darren, Mark, and Amanda, and our Merrimaker of the Quarter, Sebastian!

Pepper Crusted New York Strip

CAB Natural New York Strip Steak with cauliflower purée with roasted garlic and white cheddar. Roasted Ewa sweet corn and jalapeño relish tossed with a Big Island honey and lime vinaigrette. Topped with a chipotle and Maestro Dobel compound butter.

Local Watermelon Pizza

Béchamel sauce, topped with local arugula, feta cheese, local watermelon, olive oil, balsamic syrup and black pepper.


Weekly Service Topics

Be intentional with firing of the first round of drinks and appetizers to ensure that your guests receive their items in the order that is described in our steps of service. Give yourself time for the dinks to hit the table before appetizes arrive, and enough time between apps and entrees to clear the table, remove all unused items, and remark with new silverware. Most guests would rather wait a few minutes between courses vs. receiving overlapping courses.

What is our standard for greeting tables? All guests should be greeted within 2 minutes. If you are unable to get to your guests, please ask for help! Know what tables are in your section to avoid any missed greetings. Stay attentive on the floor and look out for non-verbal cues from guests to infer if they need attention, even if they’re not in your section. What are some things to keep an eye out for?
• No water in their glasses for more than 2 minutes
• Guests are looking around
• Body language is irritated or restless

Bar Updates

New menu reprint is live! Check out the in and out sheets to see what's new and cool :)
Cimarron Reposado, Del Maguey Vida Mezcal, house-made pineapple Thai basil simple, lime

Ku'ulei Batch #2-
Diplomatico Exclusive Rum, Smith and Cross, Aperol, house-made heaven syrup, lemon

One in a Melon-
Roku Japanese Gin, Dolin Blanc vermouth, simple syrup, watermelon juice, lemon, mint

On draft:
Breakside True Gold-Lager
Lost Cost Tangerine Wheat- American Wheat
North Coast Passion Fruit Peach- Berliner Weisse
Stone Brewing Tangerine Express- IPA
Modern Times Black House Coffee Stout- Stout

Weekly Kitchen Topics

Wraps will now be DIY (do it yourself,) with everything served on the side. There will be a $2 upcharge for the cost of the tortillas.


Employee meals should not be consumed on the clock. If you cant finish your meal before clocking in, bring a container from home to store it in. Unattended food will be thrown away, and no food at preservice, please!

Use gloves when preparing garnishes and practice frequent handwashing.

Reminder to be thorough with crumbing of chairs and seat cushions. This should be done every night to prevent critters from eating the scraps at night. Food left on chairs attracts flies. Deep clean for chair crumbing on the lanai is every Tuesday, Thursday, and Saturday night.


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New Hires
Congratulations on getting hired at Handcrafted Restaurants! Click on your position you begin training.