Sous Chef - Alan Wong's Restaurant at the Kahala Hotel & Resort
$70,000–$77,250 year
On-siteHonolulu, Hawaii, United States
Job Summary
Prepare menu items per hotel recipes and standards while supervising, training, and scheduling all kitchen staff. Fulfill management duties for the Executive Chef, Executive Sous Chef, or Chef de Cuisine during their absences. Plan and develop menus for banquet functions and restaurants, ensuring food quality, freshness, and cleanliness. Maintain proper food and labor cost control, oversee kitchen equipment safety, and assist with administrative tasks like ordering and payroll. Report hazardous conditions to Security and respond to guest inquiries in public areas. Requires eight years culinary experience, CPR certification, and ability to work varying shifts.
Required Qualifications
- Minimum eight (8) years culinary experience
- High School Diploma or General Education Diploma
- Ability to communicate effectively in English, both verbally and in writing
- Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflict
- Ability to comply with all hotel rules and regulations including policies regarding safety and grooming standards
- Must maintain a neat, clean and well-groomed appearance as outlined in the employee handbook
- Certification of tuberculosis clearance
- Ability to stand/walk for 6-8 hours a day
- Ability to frequently, bend, squat, kneel, climb, reach above shoulders, perform repetitive hand motions and lift and/or carry a maximum of 20 pounds
- Ability to occasionally, lift, grasp, and/or carry a maximum of 50 pounds
- Ability to move, pull or push goods on a cart or hand truck weighing up to 300 pounds (on a regular schedule)
- Sufficient manual dexterity of hand in order to use all kitchen equipment
- Ability to perform duties within temperature ranges
- Knowledge of the fundamentals of cooking or baking preparation
- Knowledge of accepted standards of sanitation
- Knowledge of kitchen equipment operation (i.e. stove, oven, broiler, salamander, slicer, steamer, kettle, etc.)
- Basic mathematical skills sufficient to understand recipes, measurements and requisition amounts and portion sizes
- Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have high levels of patience
- Basic computer knowledge to include Microsoft Office (Excel and Word), Outlook email, use of OpenTable (reservation tracking system)
Desired Qualifications
- Associate of Arts degree in the culinary field
- CPR and Standard First Aid Certification
- Kitchen sanitation certificate
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