Sous Chef — Menu Design & Kitchen Leadership

ADP, Inc.; Kailua (HI); On-site; USD 55,000 - 75,000; Full time

Job summary

Kohanaiki Club in Kailua-Kona, Hawaii, is seeking an experienced Sous Chef to support the Executive Chef and help design and prep all food menus.

You will produce high-quality plates, ensure timely kitchen operations, train staff, and manage inventories while upholding safety and sanitation standards.

This full-time role requires 2+ years as Sous Chef, strong leadership, and familiarity with restaurant software.

Qualifications

• 2+ years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Working knowledge of restaurant software (MS Office, restaurant management software, POS)

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high-quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedules and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Assist with any special project as assigned by management

Skills

Kitchen management

Staff training

Emergency handling

Cooking methods

Education

BS in Culinary science or related certificate

Tools

MS Office

Restaurant management software

POS

Job description

Kohanaiki Club in Kailua-Kona, Hawaii, is seeking an experienced Sous Chef to support the Executive Chef and help design and prep all food menus.

You will produce high-quality plates, ensure timely kitchen operations, train staff, and manage inventories while upholding safety and sanitation standards.

This full-time role requires 2+ years as Sous Chef, strong leadership, and familiarity with restaurant software.