Executive Sous Chef
On-site · Koloa, Hawaii, United States
Job Summary
Executive Sous Chef responsible for leading kitchen operations across all culinary areas (banquets, room service, restaurants, bar/lounge, employee cafeteria) with a focus on delivering high-quality food, maintaining sanitation standards, supervising cooks and staff, and guiding departmental goals. Responsibilities include daily operation direction, staff development and performance management, ensuring adherence to safety and food-handling standards, controlling costs and purchasing processes, menu development and culinary innovation, delivering outstanding guest service, and collaborating with executive teams to achieve financial objectives. Proven leadership, strong communication, and a commitment to quality and consistency are essential.
Required Qualifications
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area
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