Executive Sous Chef

Waialae Country Club•Honolulu, HI

About The Position

Waialae Country Club is a private membership club offering members a championship golf course, dining services, health and recreational facilities, and hosting the Sony Championship Hawaii. The club is recognized as a Platinum Club of America, an Honorable Mention Platinum Club of the World, and a Distinguished Club with ELITE status by BoardRoom Magazine. The Executive Sous Chef works in the Kitchen Department and reports to the Executive Chef. This full-time position assists with kitchen operations, staff supervision, menu planning, food preparation, quality and portion control, ordering, sanitation, safety, and maintenance. The Executive Sous Chef also supports planning and management of the employee meal program and performs other duties as assigned by the Executive Chef.

Requirements

Associate's degree (A.A.) or equivalent from a two-year college or technical school focused on culinary education, or an equivalent combination of education and experience.
3–5 years of related experience with supervisory experience and/or training, or an equivalent combination of education and experience.
Proficient knife skills and mastery of all cooking techniques.
Familiarity with duties in all areas of the kitchen.
TB Clearance and Food Handler Certification.
Ability to work a flexible schedule, including weekends, evenings, and holidays.

Responsibilities

Assist the Executive Chef with hiring, training, supervising, and evaluating kitchen employees.
Schedule and coordinate the work of sous chefs, cooks, and other kitchen employees.
Develop and plan menus with the Executive Chef for club food outlets, special occasions, and events.
Ensure preparations are made daily for all menus and functions.
Develop standard recipes and food-preparation techniques.
Exercise portion control and assist in establishing menu selling prices.
Maintain established food-quality standards and consistency of menu items.
Cook or directly supervise the cooking of items requiring skillful preparation.
Establish buffet presentations.
Order and receive kitchen and food products.
Evaluate food products to ensure quality standards are consistently attained.
Ensure high standards of sanitation, cleanliness, and safety throughout kitchen areas, and consistently follow proper sanitation practices.
Establish controls to minimize food and supply waste.
Establish and maintain a regular cleaning and maintenance schedule for kitchen areas and equipment.
Assist the Executive Chef with planning and managing the employee meal program.
Perform other duties as assigned by the Executive Chef.