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

The Kahala Hotel & Resort•Honolulu, HI

1d•Onsite

About The Position

The Sous Chef at Alan Wong's Restaurant at the Kahala Hotel & Resort performs restaurant kitchen tasks, relieves the Chef de Cuisine, and supervises and trains kitchen employees. The role assists the Executive Chef, Executive Sous Chef, and Chef de Cuisine with planning, organizing, and supervising food preparation while maintaining hotel standards for food quality, freshness, and cleanliness. The position requires culinary experience, kitchen and food-safety knowledge, and the ability to work varying shifts. The employee may also need to perform other job-related duties as requested by management.

Requirements

At least eight years of culinary experience.
High school diploma or General Education Diploma.
Basic computer knowledge, including Microsoft Office (Excel and Word), Outlook email, and OpenTable.
Ability to communicate effectively in English, verbally and in writing.
Ability to work varying shifts and maintain attendance in accordance with the hotel's attendance policy.
Ability to deal with internal and external customers with patience, tact, and diplomacy, including diffusing anger, collecting accurate information, and resolving conflict.
Ability to comply with hotel rules and regulations, including safety and grooming standards, and maintain a neat, clean, well-groomed appearance.
Required tuberculosis-clearance certification.
Knowledge of cooking or baking preparation fundamentals and accepted sanitation standards.
Knowledge of kitchen equipment operation, including stoves, ovens, broilers, salamanders, slicers, steamers, and kettles.
Basic mathematical skills for recipes, measurements, requisition amounts, and portion sizes.
Ability to pay attention to detail, work in a fast-paced environment, handle multiple tasks, and demonstrate patience.
Ability to stand and walk for 6–8 hours a day and sit for 2–3 hours a day.
Ability to frequently bend, squat, kneel, climb, reach above the shoulders, perform repetitive hand motions, and lift or carry up to 20 pounds.
Ability to occasionally lift, grasp, or carry up to 50 pounds.
Ability to move, pull, or push goods weighing up to 300 pounds on a cart or hand truck on a regular schedule.
Sufficient manual dexterity to use kitchen equipment such as knives, spoons, spatulas, tongs, and slicers.
Ability to perform duties within varying temperature ranges.
Ability to work primarily indoors and also perform outdoor activity.

Nice To Haves

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

Responsibilities

Prepare menu items according to hotel recipes and standards.
Train, supervise, evaluate, and schedule kitchen staff.
Fulfill the management duties of the Executive Chef, Executive Sous Chef, or Chef de Cuisine when they are absent.
Take necessary steps to maintain proper food and labor cost control.
Review, plan, and develop menus for banquet functions and restaurants.
Maintain the operational safety and cleanliness of kitchen work areas and equipment.
Assist with administrative duties, including food ordering, payroll, and receiving.
Report suspicious persons or activities and hazardous or unsafe conditions to the Security department.
Provide instruction or guidance for guest and employee safety during fires or other emergencies.
Respond to guest questions and provide assistance, direction, and information when working in public areas.
Perform other duties as assigned or requested by management.