Executive Sous Chef — Private Club, Golf Privileges

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

Benefits offered by this job

Health Insurance

Life & ADD Insurance

Long-Term Disability Insurance

401(k) with Employer Match

Paid Time Off

Golfing Privileges

Free Parking

Employee Meals

Job summary

Waialae Country Club, a private membership club in Hawaii, is seeking an Executive Sous Chef to support the Executive Chef in leading the kitchen team and ensuring high standards of quality and service for all club dining outlets and events.

The role requires strong culinary skills, supervisory experience, and the ability to plan menus, oversee daily kitchen operations, and maintain sanitation and safety across all kitchen areas in a fast-paced resort-like club.

Qualifications

• AA or equivalent with 3–5 years supervisory kitchen experience.
• Proficient knife skills and mastery of cooking techniques across kitchen areas.
• TB Clearance and Food Handler Certification.
• Flexible schedule including weekends, evenings, and holidays.

Responsibilities

• Assist the Executive Chef with hiring, training, supervising and evaluating the work for all kitchen staff; schedule and coordinate work of sous chefs, cooks, and others.
• Develop and plan menus for all club outlets and events; ensure daily preparation for menus and functions.
• Develop standard recipes and techniques for food preparation; establish menu pricing and portion control.
• Maintain sanitation, safety and cleanliness across all kitchen areas.
• Order, receive and evaluate kitchen and food supplies; minimize waste and manage maintenance of equipment.
• Assist with employee meal program and other duties as assigned by the Executive Chef.

Skills

Knife skills

Cooking techniques

Kitchen supervision

Flexible schedule

Education

AA in culinary or equivalent

Job description

Waialae Country Club, a private membership club in Hawaii, is seeking an Executive Sous Chef to support the Executive Chef in leading the kitchen team and ensuring high standards of quality and service for all club dining outlets and events.

The role requires strong culinary skills, supervisory experience, and the ability to plan menus, oversee daily kitchen operations, and maintain sanitation and safety across all kitchen areas in a fast-paced resort-like club.