Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $85,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Life insurance
Add insurance
long-term disability insurance
401(k) with employer match
Paid holidays
Paid Time Off
holiday bonus
complimentary parking
Complimentary Meals
golfing privileges
Job Description
Waialae Country Club is a prestigious private membership club located in Hawaii, known for its championship golf course, exquisite dining services, and health and recreational facilities. It proudly hosts the PGA Tour's Sony Open in Hawaii, an event that brings high-level professional golf to the region and attracts golf enthusiasts worldwide. Waialae Country Club has earned distinguished accolades such as being recognized as a Platinum Club of America and receiving an Honorable Mention as a Platinum Club of the World. Additionally, it holds the esteemed ELITE status as a Distinguished Club by BoardRoom Magazine, underscoring its commitment to excellence in hospitality and member services.
As a respected private club, Waialae offers a unique blend of luxury, exclusivity, and top-tier amenities, making it a coveted place to work for professionals passionate about hospitality and culinary arts. The club provides a professional yet welcoming environment where members and guests experience the highest standards of service and quality.
The role of Sous Chef at Waialae Country Club is a full-time position within the kitchen department, reporting directly to the Executive Chef and Executive Sous Chef. This role plays a vital part in daily culinary operations, ensuring that all food prepared meets the club's rigorous standards for quality, taste, and presentation. The Sous Chef assists in managing the kitchen team, leading, training, and directing culinary staff to deliver exceptional dining experiences for members, guests, and employees. This position requires a professional who is skilled in multiple cooking techniques, knowledgeable in culinary terminology, and able to multitask efficiently in a fast-paced environment.
As part of the leadership team in the kitchen, the Sous Chef oversees the consistency of menu items, enforces sanitation standards, and assists with inventory management, ordering, and cost control to maintain operational efficiency and budget adherence. The role also supports the employee meal program by ensuring meals are prepared and served according to established standards, maintaining cleanliness in meal areas, and supervising the stewarding team to keep the kitchen and buffet areas organized and sanitary.
A key aspect of this role is flexibility, as the candidate must be available to work mornings, evenings, weekends, and holidays. Physical ability is also important, with the need to lift or move up to 50 pounds as part of daily duties. The position offers a competitive salary range of $65,000 to $85,000, commensurate with experience, along with a generous benefits package that includes health insurance, paid holidays, paid time off, and more.
This opportunity is ideal for culinary professionals seeking to advance their careers in a renowned private club environment committed to culinary excellence and exceptional member service. The Sous Chef will contribute directly to maintaining the club's reputation for distinguished dining and hospitality by ensuring smooth kitchen operations and high-quality culinary output at all times.
As a respected private club, Waialae offers a unique blend of luxury, exclusivity, and top-tier amenities, making it a coveted place to work for professionals passionate about hospitality and culinary arts. The club provides a professional yet welcoming environment where members and guests experience the highest standards of service and quality.
The role of Sous Chef at Waialae Country Club is a full-time position within the kitchen department, reporting directly to the Executive Chef and Executive Sous Chef. This role plays a vital part in daily culinary operations, ensuring that all food prepared meets the club's rigorous standards for quality, taste, and presentation. The Sous Chef assists in managing the kitchen team, leading, training, and directing culinary staff to deliver exceptional dining experiences for members, guests, and employees. This position requires a professional who is skilled in multiple cooking techniques, knowledgeable in culinary terminology, and able to multitask efficiently in a fast-paced environment.
As part of the leadership team in the kitchen, the Sous Chef oversees the consistency of menu items, enforces sanitation standards, and assists with inventory management, ordering, and cost control to maintain operational efficiency and budget adherence. The role also supports the employee meal program by ensuring meals are prepared and served according to established standards, maintaining cleanliness in meal areas, and supervising the stewarding team to keep the kitchen and buffet areas organized and sanitary.
A key aspect of this role is flexibility, as the candidate must be available to work mornings, evenings, weekends, and holidays. Physical ability is also important, with the need to lift or move up to 50 pounds as part of daily duties. The position offers a competitive salary range of $65,000 to $85,000, commensurate with experience, along with a generous benefits package that includes health insurance, paid holidays, paid time off, and more.
This opportunity is ideal for culinary professionals seeking to advance their careers in a renowned private club environment committed to culinary excellence and exceptional member service. The Sous Chef will contribute directly to maintaining the club's reputation for distinguished dining and hospitality by ensuring smooth kitchen operations and high-quality culinary output at all times.
Job Requirements
- Associate's degree or equivalent focusing on culinary education
- 3-5 years of related experience with supervisory experience
- excellent knife skills
- mastery of cooking techniques
- knowledge of culinary terminology
- TB clearance
- food handler certification
- flexible schedule availability including mornings, evenings, weekends, and holidays
- ability to lift and/or move up to 50 pounds
Job Qualifications
- Associate's degree or equivalent from 2-year college or technical school focusing on culinary education
- 3-5 years of related experience with supervisory experience and/or training
- excellent knife skills
- mastery of all cooking techniques
- familiarity of duties in all areas of the kitchen
- knowledge of culinary terminology
- ability to multitask
- TB clearance
- food handler certification
- availability to work a flexible schedule including mornings, evenings, weekends, and holidays
- ability to lift and/or move up to 50 pounds
Job Duties
- Assists the Executive Chef/Executive Sous Chef with overseeing daily kitchen operations
- leads, trains, and directs the culinary team to prepare and cook meals for members, guests and employees
- maintains established food quality standards, consistency of menu items, and adheres to sanitation standards
- assists with inventory management, ordering and cost control
- assists with employee meal program by preparing meals in accordance with established standards, setting-up/breaking down meals and maintaining cleanliness of the employee meal area
- supervises stewarding team and assists with setting-up/breaking down buffets and maintaining cleanliness of the kitchen
- responsible for covering stations in the kitchen as needed
- other duties as assigned by the Executive Chef/Executive Sous Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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