Job Details

Description

Pay Range: $5,833.33 - $6,437.50 / monthly compensation

Sous Chef

Come LIVE Kahala and join the Kahala Ohana! We are a #luxuryhotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community. The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership's commitment to supporting the UN's SDGs. Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort.

Job Summary:

To perform all tasks in the Kitchen, including relieving Executive Sous Chef and supervising and training all employees in the Kitchen. Assists the Executive Chef and Executive Sous Chef in the planning, organizing and supervision of all aspects of food preparation. Ensures the maintenance of the hotel's standards of food quality, freshness and cleanliness.

Essential Functions:

• Prepare menu items in accordance with hotel recipes and standards.

• Train, supervise, evaluate and schedule all Kitchen staff.

• Fulfill management duties of the Executive Chef or Executive Sous Chef in their absence.

• Take necessary steps to maintain proper food and labor cost control.

• Review, plan and develop menus for banquet functions as well as restaurants.

• Ensures the operational safety and cleanliness of all kitchen working areas and equipment.

• Assists with administrative duties such as food ordering, payroll and receiving.

• Performs a variety of duties as assigned.

Position Requirements

Required Experience/Skill and Abilities:

• Minimum eight (8) years culinary experience required.
• Basic computer knowledge to include Microsoft Office (Excel and Word), Outlook email, use of OpenTable (reservation tracking system).

Required Education:

• High School Diploma or General Education Diploma required

• Associate of Arts degree in the culinary field preferred

Other Requirements

• Report all suspicious persons or activities and hazardous or unsafe conditions to the Security department

• Ability to communicate effectively in English, both verbally and in writing

• Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations

• Respond to guest questions. Provide guest assistance, direction, and information as requested when working in public areas

• Ability to work varying shifts and maintain attendance in accordance with the hotel's attendance policy.

• 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

Licenses/Certifications:

• Certification of tuberculosis clearance required

• CPR and Standard First Aid Certification preferred

• Kitchen sanitation certificate preferred

Mental Capacity & Organizational Skill Requirements:

• 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.

Physical Requirements:

• Ability to stand/walk for 6-8 hours a day. Sit 2-3 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 (i.e. knives, spoons, spatulas, tongs, slicers, etc.)
• Ability to perform duties within temperature ranges.
• Work will be performed primarily indoors, but will require outdoor activity as well.

Additional Information:

This posting does not include all duties that may be performed by the employee filling this position. Employee will be required to follow any other job-related instructions and to perform any other job-related duties requested by management. Management has the right to add to, revise, or delete information in this job description.

Full-Time/Part-Time
Full-Time

Shift
Various Shifts

Position
Sous Chef

Number of Openings
2

Exempt/Non-Exempt
Exempt

Req Number
CUL-25-00002

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.