Jr. Sous Chef

Honolulu, HI, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Salary

Rate:

Range $49,400.00 - $66,700.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Flexible Schedule

Job Description

The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton, is a distinguished hotel located in the vibrant heart of Waikiki on the south shore of Honolulu. This hotel serves as a comfortable home away from home, embodying the true 'Spirit of Aloha' through its friendly staff and warm service. Guests enjoy spacious accommodations equipped with all the amenities they need for a pleasant stay. With 311 spacious guest rooms, the Ambassador Hotel of Waikiki offers a welcoming atmosphere blended with modern conveniences, catering to leisure and business travelers alike. As part of the Tapestry Collection by Hilton, the hotel maintains... Show More

Job Requirements

high school diploma or equivalent
2+ years of experience in a professional kitchen, with at least 1 year in a leadership or senior line cook role
culinary degree or relevant certification preferred but not required
strong understanding of cooking techniques, food safety, and sanitation
excellent communication, leadership, and organizational skills
ability to thrive in a fast-paced, high-pressure environment
passion for food, creativity, and continuous learning
advanced knowledge of culinary, baking and pastry techniques
thorough knowledge of food preparation techniques and food hygiene practices
service oriented style with professional presentation skills
maintain high standards of personal appearance and grooming
experience managing and developing teams
results-driven leader able to execute and champion vision and roadmap
strong team player with ownership, accountability, and responsibility
excellent oral and written communication skills
detail oriented with strong prioritization, time management, and organizational skills
demonstrated ability for process excellence and project management
experience implementing new F&B concepts
good financial acumen
basic understanding of health and safety, food hygiene and employment legislation
open availability and flexibility including some travel as needed
comfortable with Word, PowerPoint, and Excel

Job Qualifications

high school diploma or equivalent
2+ years of experience in a professional kitchen, with at least 1 year in a leadership or senior line cook role
culinary degree or relevant certification preferred
strong understanding of cooking techniques, food safety, and sanitation
excellent communication, leadership, and organizational skills
ability to thrive in a fast-paced, high-pressure environment
passion for food, creativity, and continuous learning
advanced knowledge of culinary, baking and pastry techniques
thorough knowledge of food preparation techniques and food hygiene practices
service oriented style with professional presentation skills
maintain high standards of personal appearance and grooming
experience managing and developing teams
results-driven leader able to execute and champion vision and roadmap
strong team player with ownership, accountability, and responsibility
excellent oral and written communication skills
detail oriented with strong prioritization, time management, and organizational skills
demonstrated ability for process excellence and project management
experience implementing new F&B concepts
good financial acumen
basic understanding of health and safety, food hygiene and employment legislation
open availability and flexibility including some travel as needed
comfortable with Word, PowerPoint, and Excel

Job Duties

support the sous chef in daily kitchen operations, food preparation, and service
supervise and assist line cooks and kitchen staff to ensure efficient and timely service
ensure food is prepared according to recipes, portioning, cooking, and presentation standards
assist in menu planning, development, and costing as needed
maintain cleanliness and organization of the kitchen in compliance with health and safety regulations
monitor inventory levels, assist with ordering and receiving supplies
train and mentor junior kitchen staff, promoting a positive and professional work environment
step into the sous chef or executive chef role during absences as required
collaborate with the front-of-house team to ensure seamless service and guest satisfaction
provide leadership to create a culture and work environment based upon respect
provide opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food
review menus and analyze recipes to determine labor and overhead costs and assign prices in cooperation with the EVP of Culinary
hire, train, empower, coach and counsel, conduct performance and salary reviews
implement payroll, reports, forecasts
coordinate operations with other restaurant departments to ensure efficient service
fill in where needed to ensure guest service standards and efficient operations
continually strive to develop the staff in all areas of managerial and professional development
ensure that policies on employee performance appraisals are followed and completed on time
fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety and labor requirements of employees and guests
investigate and resolve guests complaints regarding food quality, service, or accommodation
perform other duties as requested by management
work independently and with all levels of leadership in a fast-paced environment
be a team player with an enthusiastic outlook and creative mind
exhibit strong organizational skills and attention to detail
work tasks mostly indoors with controlled moderate temperature
stand and exert well-paced mobility for 8 or more hours
maneuver efficiently in limited space
lift up to 20 lbs regularly and occasionally
require grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity
talk and hear continuously for communication
use manual dexterity to operate necessary equipment

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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