Executive Sous Chef: Lead Culinary Excellence

Sheraton Hotels & Resorts; Honolulu (HI); On-site; USD 106,000 - 140,000; Full time

Benefits offered by this job

Health care benefits

401(k) plan

Paid time off

Life insurance

Wellness programs

Job summary

Sheraton Hotels & Resorts in Honolulu is seeking a dining services leader to manage and guide kitchen operations across all outlets. You will lead staff, set standards, and drive quality and guest satisfaction while maximizing financial performance.

The role requires extensive culinary leadership with a focus on food safety, teamwork, and operational excellence in a full-time management position.

Qualifications

• High school diploma or GED with 6 years in culinary, F&B, or related area.
• 2-year degree from an accredited university in Culinary Arts/Hotel and Restaurant Management; 4 years in culinary/F&B or related area.

Responsibilities

• Lead kitchen operations and provide direction for day-to-day activities.
• Oversee all kitchen areas to ensure high quality product is produced.
• Supervise staff including development and performance standards.
• Ensure sanitation and food safety standards are met.
• Manage budgeting, purchasing, and cost controls for food operations.
• Foster teamwork and guest-focused service across all food & beverage outlets.

Skills

Leadership

Operations management

Budgeting

Staff development

Quality control

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management

Job description

Sheraton Hotels & Resorts in Honolulu is seeking a dining services leader to manage and guide kitchen operations across all outlets. You will lead staff, set standards, and drive quality and guest satisfaction while maximizing financial performance.

The role requires extensive culinary leadership with a focus on food safety, teamwork, and operational excellence in a full-time management position.