Alan Wong's Restaurant Sous Chef

The Kahala Hotel & Resort; East Honolulu (HI); On-site; USD 77,000 - 84,000; Full time

Job summary

The Kahala Hotel & Resort in East Honolulu, Hawaii, is seeking a Sous Chef to lead the culinary team and assist the Executive Chef in planning, organizing, and supervising all aspects of food preparation. Ensure adherence to the hotel’s standards of quality, freshness, and cleanliness.

Essential responsibilities include training staff, managing kitchen operations, and assisting with food preparation and menu development for restaurant and banquet functions.

Qualifications

• Eight (8) years of culinary experience required.
• High School Diploma or GED required; Associate degree preferred.
• Microsoft Office/OpenTable and related tech familiarity required.

Responsibilities

• Prepare menu items in accordance with hotel recipes and standards.
• Train, supervise, evaluate and schedule all Kitchen staff.
• Fulfill management duties in the Executive Chef or Executive Sous Chef absence.
• Maintain proper food and labor cost control.
• Review and develop menus for banquets and restaurants.
• Ensure kitchen safety and cleanliness in all work areas.

Skills

Culinary excellence

Kitchen leadership

Menu planning

Education

High School Diploma or GED

AA in culinary field preferred

4-year degree

Tools

OpenTable

Microsoft Excel

Microsoft Word

Outlook

Job description

• Base Pay $77,250.00 - $84,250.00 / Year
• Job Category Culinary
• Employee Type FT Exempt
• Required Degree 4 Year Degree
• Manage Others Yes

Description

POSITION DESCRIPTION

Department: Culinary

Job Title: Sous Chef

Position Designation: Non-Union

FLSA Designation: Exempt

Reports to: Executive Chef; Executive Sous Chef

Job Summary:

To perform all tasks in the Kitchen; relieves Executive Sous Chef; supervises and trains all employees in the Kitchen. Assists the Executive Chef and Executive Sous Chef in the planning, organizing and supervision of all aspects of food preparation. Ensures the maintenance of the hotel’s standards of food quality, freshness and cleanliness.

Pay Range: $77,250.00- $84,250.00 annually

Essential Functions:

• Prepare menu items in accordance with hotel recipes and standards.
• Train, supervise, evaluate and schedule all Kitchen staff.
• Fulfill management duties of the Executive Chef or Executive Sous Chef in their absence.
• Take necessary steps to maintain proper food and labor cost control.
• Review, plan and develop menus for banquet functions as well as restaurants.
• Ensures the operational safety and cleanliness of all kitchen working areas and equipment.
• Assists with administrative duties such as food ordering, payroll and receiving.

Additional Duties and Responsibilities:

• Report all suspicious persons or activities and hazardous or unsafe conditions to the Security Department.
• Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations.
• Respond to all guest questions. Provide guest assistance, direction and information as requested when working in public areas.
• Performs a variety of duties as assigned.

Other Requirements:

• Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.
• Ability to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy.
• Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflict.

Required Experience/Skill and Abilities:

• Eight (8) years culinary experience required.
• Basic computer knowledge to include Microsoft Office (Excel and Word), Outlook email, use of OpenTable (reservation tracking system).

Required Education:

• High School Diploma or General Education Diploma required.
• Associate of Arts degree in the culinary field preferred.

Licenses/Certifications:

• Certification of tuberculosis clearance required.
• CPR and Standard First Aid Certification preferred.

Mental Capacity & Organizational Skill Requirements:

• Knowledge of the fundamentals of cooking or baking preparation.
• Knowledge of accepted standards of sanitation.
• Knowledge of kitchen equipment operation (i.e. stove, oven, broiler, salamander, slicer, steamer, kettle, etc.).
• Basic mathematical skills sufficient to understand recipes, measurements and requisition amounts and portion sizes.
• Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have high levels of patience.

Communication Requirements:

• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees.

Physical Requirements (Based on an 8-hour work day):

Stand / Walk: 6-8 hours a day

Sit: 2-3 hours a day

Drive: ______ hours a day

LIFT/CARRY:

Occasionally = 1/3 workday. Frequently = up to 2/3 workday

0-20 lbs. Frequently

21-50 lbs. Occasionally

51-100 lbs. Occasionally

EMPLOYEE IS REQUIRED TO:

Bend: Frequently

Squat: Frequently

Kneel: Frequently

Climb: Frequently

Reach above Shoulders: Frequently

Perform Repetitive Hand Motions: Frequently

Other Physical Requirements:

• Ability to grasp, lift and/or carry up to 50 lbs. and/or otherwise move or push goods on a hand cart/truck weighing a maximum of 300 lbs. on a continuous schedule.
• Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives, spoons, spatulas, tongs, slicers, etc.).
• Ability to stand for extended periods of time and work in confined spaces.
• Ability to perform duties within extreme temperature ranges.

Indoors: Occasionally

Outdoors: Occasionally

Reviewed by: Human Resources Director Date: ____________________