Food Service - Sous Chef at The Honolulu Zoo

Honolulu, HI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $24.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Paid Time Off

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

401(k) plan with Company Match

Paid parental leave

paid bereavement

on-demand pay program

Meal Plan and Employee Discounts

Tuition Discount

Holiday pay

Paid sick leave

Job Description

SSA Group has been a trusted partner with cultural institutions for over 50 years, specializing in designing exceptional hospitality experiences that allow these institutions to focus on their core missions. SSA is a multifaceted company that integrates admissions, culinary services, and retail operations, leveraging innovation and human connections to craft seamless and memorable guest journeys. This unique approach—termed 452 Hospitality—places emphasis on people, innovation, and operational intelligence to create impactful moments that resonate beyond the immediate visit. SSA’s hospitality philosophy is embedded in every interaction with guests and clients, reflecting a commitment to excellence, warmth, and inclusivity.

The role of Sous Chef at SSA Group is a vital leadership position reporting directly to the Executive Chef. As Sous Chef, you will play a pivotal role in overseeing culinary operations, maintaining high standards of food quality, and fostering an environment that supports both guest satisfaction and team development. This full-time, non-exempt position is essential to driving the kitchen's success through hands-on involvement in food preparation, menu planning, staff training, and quality control. The Sous Chef will also assist in managing food ordering processes, ensure compliance with food safety standards, and incorporate sustainability practices within the culinary offerings. By working closely with both guests and internal teams, this role demands a dynamic, adaptable professional with strong leadership and communication skills. Compensation includes eligibility for overtime pay and a comprehensive benefits package, making this an excellent opportunity for culinary professionals seeking growth within a supportive and innovative hospitality company.

Job Requirements

Must be 18 years or older
strong interpersonal and communication skills, including the ability to articulate to clients, general manager and HQ personnel
proven leadership skills with an understanding of the importance of team building/development while fostering partnerships
exceptional problem-solving/decision-making skills combined with the ability to be organized
demonstrates financial management, merchandising, analytical, planning, and leadership skills
demonstrates the ability to remain flexible in a fast-paced environment
computer knowledge and skill level for basic office functions
physical ability to stand for extended periods and to move and handle boxes (35lbs) as necessary
ability to work varied hours/days, including nights, weekends, and holidays as needed

Job Qualifications

Three years of food preparation experience
ServSafe or Food Handling certified
Knowledge of HAACP
culinary training
strong interpersonal and communication skills, including the ability to articulate to clients, general manager and HQ personnel
proven leadership skills with an understanding of the importance of team building and development while fostering partnerships
exceptional problem-solving and decision-making skills combined with the ability to be organized
demonstrates financial management, merchandising, analytical, planning, and leadership skills
demonstrates the ability to remain flexible in a fast-paced environment
computer knowledge and skill level for basic office functions

Job Duties

Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client
create competitive quality products
supervise and participate in creating high-quality products for events and food service locations
assist in menu pricing and preparation
estimate food consumption for events and request necessary products
demonstrate new cooking techniques
train, coach, counsel, and resolve problems
comply with all food safety regulations and practices
implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas
ensure compliance with all applicable health and safety regulations
monitor and track proper cooking and holding temperatures
support the management of payroll and controllable profit within established guidelines
oversee quality, product levels, and inventory of products
manage employees in accordance with state and federal laws
incorporate sustainable resources into the culinary selections
perform specialty projects as assigned by the Executive Chef
respond to guest requests and take action to ensure client satisfaction
perform other tasks as deemed necessary
maintain a clean, safe, and organized work environment
uphold and demonstrate a complete understanding of company policies and procedures