Sous Chef

OUTRIGGER Hospitality Group; Lihue (HI); On-site; USD 72,000 - 88,000; Full time

Benefits offered by this job

Health Insurance

Paid holidays, vacation and medical/gy

Retirement Plan (401K)

Recognition and Award Programs

Employee Assistance Program

Discounted Hotel Rates

Job summary

OUTRIGGER Resorts & Hotels in Hawaii seeks a Sous Chef to support the Executive Chef in daily culinary operations. You will train and supervise the kitchen team, ensuring menu items meet resort standards and presentation. You will liaise with departments to uphold quality, sanitation, and cost controls.

The role requires a minimum of 3 years in a similar position and a TB Clearance within the past year. Base pay starts at $80,000 with potential for higher compensation based on skill and

Qualifications

• Minimum 3 years of experience in a similar role.
• TB Clearance issued within the last 12 months.

Responsibilities

• Oversee day-to-day administration and culinary operations.
• Train, supervise and develop culinary staff to meet standards.
• Prepare, cook and present menu items consistent with resort standards.
• Monitor kitchen sanitation, labor and food costs; enforce standards.

Skills

Staff training

Supervision

Menu execution

Kitchen sanitation

Job description

It’s fun to work in a company where people truly BELIEVE in what they’re doing!

Job Description:

Work in a company where people truly believe in what they’re doing. At OUTRIGGER Resorts & Hotels , we look for people who embrace the cultures and communities where they live. Most importantly, we are a company that practices aloha. Every one of our ’ohana needs to feel aloha and genuinely extend aloha to all, be they guests or colleagues, strangers or friends.

Supports the Executive Chef in overseeing the day-to-day administration and culinary operations of the hotel. This person is responsible for training, supervising and working with the culinary staff in order to prepare, cook and present menu items consistent with the Resort’s culinary standards and excellence. Monitors and controls kitchen maintenance/sanitation; labor and food costs; creating and enforcing standards. The Sous Chef must be a liaison with all departments within the kitchen and all other hotel departments.

Minimum Requirements

Minimum 3 years of experience in a similar role. A TB Clearance issued within the last 12 months will be required.

Come Work Here!

While base pay starts at $80,000.00, there is potential for a higher salary based on factors such as applicant skill, experience, education.

• Health Insurance (Dental, Medical, Prescription, Vision)
• Paid Holidays, Sick, Vacation and Medical Leave
• Retirement Plan (401K)
• Recognition and Award Programs
• Employee Assistance Program
• Discounted Hotel Rates

*please note that benefits may vary depending on position or property