Culinary Sous Chef - Lead Hawaii Kitchen Ops & Menu

Maytav Bus Co; Honolulu (HI); On-site; USD 44,000 - 50,000; Full time

Job summary

Staffing Solutions of Hawaii is seeking a Culinary Sous Chef to join a growing, dynamic team at client locations in Kahala and Kapolei, HI. The role oversees daily kitchen operations, food production, and prep to ensure quality and consistency.

Expect strong leadership, menu development input, cost monitoring, and staff scheduling. Candidates should have AOS Culinary training and proven sous-chef experience; the position is full-time, on-site, with flexible scheduling including weekends.

Qualifications

• Strong cooking techniques and kitchen procedure knowledge.
• Experience with food costing, menu engineering, and inventory control.
• Excellent leadership, delegation, and team-building abilities.
• Clear verbal and written communication in a fast-paced kitchen.
• Organized and detail-oriented with time-management skills.

Responsibilities

• Oversee daily kitchen operations, food production, and prep to ensure quality.
• Create and maintain master prep sheets and individual prep sheets.
• Conduct food quality checks and proper labeling, dating, packing, and sealing.
• Manage inventory, ordering, supply levels, and invoice review.
• Assist with menu development including seasonal and special events.
• Monitor costs, menu mix, labor, and other metrics for profitability.
• Schedule staff, manage labor needs, and delegate tasks.
• Lead and develop kitchen staff while maintaining a positive environment.
• Ensure compliance with local, state, and federal food safety regulations.
• Oversee operations in the absence of the Chef de Cuisine.

Skills

Cooking techniques

Food cost control

Leadership

Team building

Communication

Education

AOS Culinary School

Tools

Spreadsheets

Databases

Word processing

Job description

Staffing Solutions of Hawaii is seeking a Culinary Sous Chef to join a growing, dynamic team at client locations in Kahala and Kapolei, HI. The role oversees daily kitchen operations, food production, and prep to ensure quality and consistency.

Expect strong leadership, menu development input, cost monitoring, and staff scheduling. Candidates should have AOS Culinary training and proven sous-chef experience; the position is full-time, on-site, with flexible scheduling including weekends.