Restaurant Sous Chef

Starrcohawaii; Honolulu (HI); Hybrid; USD 65,000 - 72,000; Full time

Benefits offered by this job

Competitive Compensation

Insurance Benefits

401(K)

Paid Time Off

Thorough and Ongoing Training

Job summary

Gecko Hospitality in Honolulu, HI is seeking a Restaurant Sous Chef with strong leadership to oversee high‑volume kitchen operations. You will manage food prep, safety standards, inventory, staff training, and ensure quality and timely service in an upscale casual environment.

Qualifications include 3–5 years of kitchen management, cost control, and a track record in driving sales. Competitive compensation ($65k–$72k) plus annual bonus and benefits are offered.

Qualifications

• 3–5 years of high-volume kitchen management experience.
• Proven ability to create a safe work environment and develop staff.
• Proven success in controlling costs (food, labor, beverage) and driving profitability.
• Proven track record in driving sales and guest traffic.

Responsibilities

• The Sous Chef maintains food quality and safety standards, oversees all phases of food production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.

Job description

Restaurant Sous Chef

2026-09-18 | Gecko Hospitality | Honolulu, HI

Description:

Sous Chef

Upscale Casual - Culinary Leader

Are you a Kitchen Manager passionate about your culinary skills? We are seeking a Professional Sous Chef with strong leadership, building skills, and high energy. We employ competitive hospitality professionals who expect to win and can build sales. We are an excellent company for talented Culinary Professionals to make their mark!

Title of Position: Sous Chef

Compensation: $65k - $72k plus annual bonus

Job Description: The Sous Chef maintains food quality and safety standards, oversees all phases of food production and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. The Sous Chef has financial responsibility for food costs, labor costs, and kitchen supplies. The person in this position will be held accountable for their Team Members' performance in the kitchen. The Sous Chef will be responsible for training their team in Health Department guidelines, educating them in company policies regarding cleanliness and sanitation.

Benefits

Beaches & Islands

• Competitive Compensation
• Insurance Benefits
• 401(K)
• Paid Time Off
• Thorough and Ongoing Training

Qualifications

• The Sous Chef must possess 3-5 years of high-volume Kitchen Management experience
• Proven experience creating a safe work environment, incorporating teamwork and professional development is necessary for the Sous Chef
• The Sous Chef must have proven success incontrollingf costs associated with running a profitable business, such as food, labor and beverage
• The Sous Chef must have a proven track record in driving sales and guest traffic
• The ability to perform basic math calculations and understand fundamental accounting principles is a must for the Sous Chef