Sous Chef, Coast Kitchen

AccorHotel • HI

103d • $75,000 - $85,000

About The Position

Join our dynamic culinary team as Sous Chef - Coast Kitchen, where you’ll play a pivotal role in delivering exceptional dining experiences at our seaside venues—Brown’s Beach House, our signature oceanfront restaurant, and Hale Kai, our relaxed coastal eatery. Under the guidance of the Executive Chef and Chef de Cuisine, you’ll oversee daily kitchen operations, inspire a talented team, and ensure the highest standards of food quality, creativity, and guest satisfaction. Your experience in managing various aspects of a kitchen will be reflective in positive guest satisfaction & colleague engagement results. Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Create an outstanding food and beverage experience at Fairmont Orchid, while positively affecting all pillars and Fairmont standards. As Sous Chef you will train, supervise and work with all cook and culinary staff in order to prepare and present exceptional cuisine according to hotel standard recipes in order to create quality food products.

Requirements

• Minimum 3 years of relevant experience as a Sous Chef or Senior Line Chef in an upscale or high-volume restaurant preferred.
• Passion for Hawai‘i’s flavors and sustainable, locally sourced ingredients.
• Strong leadership, interpersonal and training skills.
• Ability to focus attention on department needs, remaining calm and courteous at all times.
• Good communication and customer contact skills.
• Excellent reading, writing and oral proficiency in English language.
• Ability to work well in stressful & high-pressure situations.
• Ability to work cohesively and collaboratively as part of a team.
• Detailed & service oriented with an eye for detail to be self-motivated and energetic.
• Provide the necessary State and Federal Requirements to work in Food and Beverage (Tuberculosis Clearance).
• Flexibility to work varied shifts, including weekends and holidays.

Nice To Haves

• Additional certification(s) in Culinary will be an advantage (ServSafe Sanitation Certificate).

Responsibilities

• Assist in leading and mentoring the culinary team, fostering a culture of excellence, collaboration, and innovation.
• Ensure seamless execution of menus, from fresh, locally inspired dishes at Hale Kai to the elevated cuisine of Brown’s Beach House.
• Maintain impeccable standards for food quality, presentation, and consistency.
• Collaborate with the chefs and colleagues on menu development, seasonal offerings, and culinary promotions.
• Thrive in a fast-paced, guest-focused environment, adapting to the unique demands of our oceanside venues.
• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
• Discuss with the Executive Chef and recommends menu price adjustments.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Suggest new recipe/products which may improve quality of food or lower food cost.
• Facilitate communication with guests to ensure that any dietary restrictions, allergies or sensitivities are handled with care.
• Interview, select and recruit team members.
• Identify and develop team members with potential.
• Conduct performance reviews with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability.
• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
• Participate in scheduled internal and external departmental meetings as required.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Follow kitchen policies, procedures and service standards.

Benefits

• Premium preferred provider medical/drug/vision benefits at competitive prices.
• Employer paid coverage for group life and accidental insurance coverage (1x annual salary).
• 401(k)/retirement saving plan & matching program.
• 15 paid holiday/personal days per year + 10 days of paid vacation that begin accruing immediately.
• Incentive Bonuses available.
• 50% discounts at hotel restaurants.
• 50% discount on retail items at Fairmont Store.
• 30% discount on services offered in Spa Without Walls.
• Unlimited employee discounts at Accor properties + Friends & Family rates (5,000+ hotels worldwide).
• Complimentary food & beverage on property.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level