Sous Chef: Elevate Quality, Cost & Team Leadership

Kaimana Beach Hotel; Honolulu (HI); On-site; USD 70,000 - 71,000; Full time

Job summary

Kaimana Beach Hotel in Honolulu, Hawaii seeks a skilled Sous Chef to lead kitchen operations, ensure quality and consistency, and train staff. You will help enforce food specifications, portion control, recipes, and sanitation while managing food and labor costs to maximize guest and employee satisfaction.

The role requires experience in hotel kitchens, knowledge of health and safety regulations, and the ability to coordinate with F&B teams to deliver superior dining experiences.

Qualifications

• 4+ years in culinary/kitchen supervision; hotel or related field
• Knowledge of food safety regulations and sanitation practices
• Ability to train and develop kitchen staff and standards

Responsibilities

• Oversee daily kitchen operations for hot and cold stations
• Monitor food quality, portion control, presentation, and cost controls
• Coordinate with F&B managers and staff to meet service standards
• Prepare and review daily production sheets, forecasts, and labor schedules
• Ensure compliance with SOPs, requisition procedures, and health regulations
• Conduct staff performance reviews and assist in menu implementation

Skills

Leadership

Communication

Training staff

Quality standards

Education

Culinary degree or equivalent

Job description

Kaimana Beach Hotel in Honolulu, Hawaii seeks a skilled Sous Chef to lead kitchen operations, ensure quality and consistency, and train staff. You will help enforce food specifications, portion control, recipes, and sanitation while managing food and labor costs to maximize guest and employee satisfaction.

The role requires experience in hotel kitchens, knowledge of health and safety regulations, and the ability to coordinate with F&B teams to deliver superior dining experiences.