Executive Sous Chef, NF-04

Hale Koa Hotel is a renowned hospitality establishment with a rich tradition of providing exceptional food service experiences to its guests. Located in Honolulu, Hawaii, this distinguished resort hotel is known for its commitment to excellence in the culinary arts, hospitality, and guest satisfaction. The hotel operates within a vibrant and culturally diverse environment, offering employees the chance to advance their careers in a dynamic and engaging setting. With an emphasis on quality, innovation, and customer service, Hale Koa Hotel continually strives to maintain its reputation as a premier destination for visitors seeking a unique and memorable stay. The hotel’s kitchen department plays a critical role in delivering this promise by ensuring that every meal served meets the highest standards of taste, presentation, and safety.

The position available is that of Executive Sous Chef within the Kitchen Department. This pivotal role is integral to the smooth operation and success of the hotel’s food service offerings. The Executive Sous Chef will work closely with the Executive Chef and other culinary team members to oversee daily kitchen activities, manage food preparation, coordinate menu planning, and uphold rigorous standards for food safety, sanitation, and quality. This role demands a proactive leader who can effectively manage kitchen personnel, control food costs, and maintain inventory to ensure optimal efficiency and profitability. The Executive Sous Chef is also responsible for contributing to marketing efforts that promote the hotel's culinary offerings and enhance guest satisfaction. Candidates for this position should have a strong background in resort hotel food service management, including experience in financial oversight, staff supervision, culinary techniques, and compliance with health regulations.

This job opportunity offers employment under an 'OTHER' employment type classification, with the 2026 Cost of Living Allowance for Honolulu, HI at 8.64%. The hiring process includes several stages, with an initial cut-off date for applications being June 10, 2026. Local candidates will be prioritized for review as permanent change of station (PCS) is not authorized for this role. However, if the area of consideration is expanded, applications from candidates in broader geographic locations will also be considered. Resumes submitted for consideration must be concise, preferably two pages or less, and should clearly show relevant skills, knowledge, and abilities related to the position requirements.

This position requires at least three years of managerial experience in food service within a resort hotel environment, involving comprehensive oversight of financial and operational aspects including budgeting, menu costing, marketing, inventory management, food preparation, safety, and sanitation standards. Candidates with additional qualifications such as a culinary degree or equivalent certification, and those with five years or more experience in high-volume or complex food service operations, will be considered highly preferred and best qualified. This role offers a rewarding career path for professionals passionate about culinary excellence and leadership in a prestigious hotel setting.