Sous Chef - Hawaii Preparatory Academy

Compass Group•Kamuela, HI

3d•$60,000 - $65,000•Onsite

About The Position

As a Sous Chef at Hawaiʻi Preparatory Academy (HPA), an independent, coeducational day and boarding school in Waimea, Hawaiʻi, serving approximately 570 students in Kindergarten through Grade 12, you will play a key leadership role in supporting a dynamic school dining program. Reporting to the Executive Chef, you will assist with daily food production, menu development, catering execution, inventory management, and the supervision of hourly kitchen associates. This is an exciting opportunity for an upbeat and motivated culinary professional with a passion for scratch cooking, creativity, and excellence in food quality and presentation. You'll have the opportunity to help deliver exceptional dining experiences for both day and boarding students while contributing to a vibrant campus community dedicated to student success.

Requirements

Scratch cooking
Creativity
Excellence in food quality and presentation
Food safety and sanitation guidelines
HACCP and allergy protocols
High standards for food quality, cleanliness, and organization
Skill development and team culture
Safe, inclusive, and collaborative kitchen environment

Nice To Haves

Associate degree in Culinary Arts or equivalent experience.
2+ years of dynamic culinary or kitchen management experience in high-volume foodservice operations; K–12, institutional, or contract dining preferred.
Strong catering experience and ability to lead special events.
Knowledge of scratch cooking, batch production, and food cost controls.
Confirmed understanding of food trends, seasonal ingredients, and sustainable practices.
ServSafe Certification highly preferred.
Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools.
Excellent communication and leadership skills with a strong sense of ownership and collaboration.
Dedication to customer happiness and a passion for crafting delicious, nutritious meals for students and school communities.

Responsibilities

Assist the Executive Chef in daily kitchen operations, including food preparation, production, and supervision of back-of-house staff.
Support cost control initiatives by assisting with inventory management, ordering, and minimizing food waste.
Help plan, develop, and implement menus that align with company culinary standards, student preferences, and nutritional guidelines.
Lead or support the preparation and execution of catered events, ensuring high-quality food, presentation, and service.
Implement and support new culinary programs and initiatives in collaboration with the Executive Chef and corporate culinary team.
Ensure all food safety and sanitation guidelines are rigorously followed, including compliance with HACCP and allergy protocols.
Maintain high standards for food quality, cleanliness, and organization in all kitchen areas.
Participate in training and mentoring hourly culinary staff to support skill development and team culture.
Champion a safe, inclusive, and collaborative kitchen environment that reflects the values of the school community and company.