Executive Sous Chef, NF-04

The Hale Koa Hotel is a renowned hotel situated in Honolulu, Hawaii, recognized for its dedication to providing exceptional hospitality and world-class dining experiences to its guests. This hotel operates as a distinguished resort featuring extensive food service operations that cater to a diverse clientele, including military personnel and their families, locals, and tourists. Established as a prominent destination, the Hale Koa Hotel combines luxurious accommodations with high-quality culinary services, making it a landmark in the hospitality industry of Honolulu. The hotel is known for its commitment to excellence, professionalism, and a strong emphasis on customer satisfaction, providing an enriching experience for both guests and staff.

The role of Executive Sous Chef within the Kitchen Department at the Hale Koa Hotel is a critical leadership position entrusted with overseeing the day-to-day culinary operations and supporting the Executive Chef in managing a high-volume food service establishment. This position demands a professional with extensive managerial experience in food service operations, particularly within resort hotel environments that require handling complex and multifaceted culinary functions. The Executive Sous Chef will play an essential role in menu planning, food preparation, food safety, sanitation, and service standards, while also managing cost control, budgeting, and inventory management. The successful candidate will demonstrate strong skills in marketing food services to promote sales, purchasing culinary equipment, and personnel management, ensuring that the highest food quality and service standards are consistently met.

The Hale Koa Hotel is committed to selecting a candidate familiar with the responsibilities of managing large-scale food service operations, preferably with experience in high-volume, complex hotel environments. Emphasis is placed on expertise in financial management, including budgeting, costing menus and inventories, and applying dietetics principles and regulations to culinary preparations. Candidates with culinary degrees or formal professional training, along with a solid background in hotel or resort food operations, will be highly valued. The employment type for this role is classified as "Other," reflecting specialized or contract-based service within the hotel. Notably, the locality of candidates is a priority, as preference will be given to local applicants to comply with policies regarding Permanent Change of Station (PCS) authorizations.

Additionally, candidates will find that the role incorporates working in the dynamic hospitality environment of Honolulu, which includes adjustment considerations such as the Cost of Living Allowance (COLA) for 2026, set at 8.64 percent. This allowance recognizes the economic landscape of the region, aiming to support employee compensation fairly. The first cut-off date to apply is June 10, 2026, with further applicant reviews conducted at the request of the hiring manager after this date. This position offers a rewarding career opportunity for a culinary professional ready to advance their leadership role in a prestigious hotel setting, contributing to both the strategic and operational success of the Hale Koa Hotel's food service operations.