Sous Chef - Alan Wong's Restaurant at the Kahala Hotel & Resort

The Kahala Hotel•Honolulu, HI

66d

About The Position

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. About Alan Wong's Restaurant at the Kahala Hotel & Resort James Beard Award-winning chef Alan Wong, returns to open a new restaurant at the Kahala Hotel & Resort. Alan Wong helped define Hawai?i Regional Cuisine through its innovative use of local ingredients and refined island hospitality. Wong has been named "Master of Hawai?i Regional Cuisine" by Bon Appétit, with his restaurant ranked twice by Gourmet among America's Top 50, including its Top 10. A ten-time winner of Honolulu Magazine's Hale ?Aina "Restaurant of the Year." Learn from the legend himself with the restaurant opening in early 2026. Job Summary: To perform all tasks in the Alan Wong's Restaurant at the Kahala Hotel & Resort, including relieving the Chef de Cuisine, and supervising and training all employees in the Alan Wong's Restaurant at the Kahala Hotel & Resort. Assists the Executive Chef and Executive Sous Chef, and Chef de Cuisine 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.

Requirements

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).
High School Diploma or General Education Diploma required
Certification of tuberculosis clearance required
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
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.
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.

Nice To Haves

Associate of Arts degree in the culinary field preferred
CPR and Standard First Aid Certification preferred
Kitchen sanitation certificate preferred

Responsibilities

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, Executive Sous Chef, or Chef de Cuisine 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.

Stand Out From the Crowd

Upload your resume and get instant feedback on how well it matches this job.

Upload and Match Resume