Elite Club Executive Sous Chef — Menu & Kitchen Leadership

Waialae-Country-Club; East Honolulu (HI); On-site; USD 95,000 - 105,000; Full time

Benefits offered by this job

Health Insurance

401(k) with Employer Match

Paid Time Off

Golfing Privileges

Free Parking

Employee Meals

And more!

Job summary

Waialae Country Club is seeking an Executive Sous Chef to assist the Executive Chef in supervising kitchen staff, planning menus for all outlets and events, and maintaining high standards of quality and sanitation.

You will develop recipes, control portions, and help with pricing while ensuring smooth operation across all kitchen areas. This role requires leadership, flexibility, and a commitment to excellence.

Qualifications

• Associate's degree (A.A.) or equivalent in culinary education; 3-5 years of related experience with supervisory experience.
• Proficient knife skills, mastery of all cooking techniques; familiarity with duties in all kitchen areas.
• TB Clearance and Food Handler Certification.
• Ability to work a flexible schedule including weekends, evenings, and holidays.

Responsibilities

• Assist the Executive Chef with hiring, training, supervising and evaluating kitchen staff.
• Schedule and coordinate the work of sous chefs, cooks, and other kitchen employees.
• Develop menus with the Executive Chef for all club outlets and events.
• Establish standard recipes and techniques for food preparation.
• Control portions and help set menu prices; maintain quality and consistency.
• Supervise cooking and establish buffet presentations.
• Order and receive kitchen supplies and evaluate product quality.
• Maintain sanitation, cleanliness, safety and waste controls.
• Support employee meal program planning and other duties as assigned.

Skills

Supervisory experience

Knife skills

Culinary techniques

Flexible schedule

Education

Associate's degree (A.A.) in Culinary Arts

Job description

Waialae Country Club is seeking an Executive Sous Chef to assist the Executive Chef in supervising kitchen staff, planning menus for all outlets and events, and maintaining high standards of quality and sanitation.

You will develop recipes, control portions, and help with pricing while ensuring smooth operation across all kitchen areas. This role requires leadership, flexibility, and a commitment to excellence.