Sous Chef

Honolulu, HI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Employee Assistance Programs

Job Description

The Ritz-Carlton, a prestigious luxury hospitality brand under Marriott International, is known worldwide for its commitment to excellence and creating exceptional guest experiences. With over 100 award-winning properties, The Ritz-Carlton has built a reputation for delivering unparalleled service and care, setting the gold standard in luxury hospitality. The company embraces diversity, fosters an inclusive environment, and values the unique backgrounds and talents of its associates. As a global leader in luxury hospitality, The Ritz-Carlton offers employees the opportunity to thrive professionally in a culture that encourages creativity, thoughtfulness, and compassion.

The role of Kitchen Manager at The Ritz-Carlton is a key leadership position responsible for the successful daily operation of kitchen functions, ensuring that all food preparation meets the highest standards of quality and consistency. The Kitchen Manager exhibits culinary expertise by actively participating in food preparation and leading a diverse team of kitchen staff. This role demands a balance between managing the kitchen’s operational budget, maintaining sanitation and food safety standards, and continuously improving guest satisfaction through exceptional culinary creativity and service. The candidate will work closely with the Executive Chef to assist in managing all kitchen operations while inspiring and developing a high-performing team. A vital element of this role is fostering a positive workplace culture that encourages teamwork, open communication, and mutual respect.

The Kitchen Manager at The Ritz-Carlton is also responsible for maintaining purchasing, receiving, and storage standards, ensuring compliance with all food handling and sanitation regulations, and managing kitchen equipment effectively. The position requires strong leadership skills to supervise kitchen personnel, coordinate shift activities, and ensure that food is prepared and presented attractively according to established culinary standards. The manager will set a positive example in guest relations, handle guest feedback and complaints, and empower employees to deliver extraordinary customer service. Additionally, the role includes strategic responsibilities such as estimating production needs, utilizing labor management systems for efficient scheduling, and actively participating in employee development through coaching, mentoring, and performance appraisals.

As a representative of The Ritz-Carlton’s renowned Gold Standards, the Kitchen Manager plays a central role in upholding the brand’s promise of luxury, elegance, and impeccable service. The successful candidate will be part of a dynamic global team that values excellence and provides opportunities to grow, learn, and excel in the hospitality industry. This position provides a fulfilling career path for culinary professionals passionate about delivering the highest standards of quality and creating memorable dining experiences in a premier luxury hotel environment.

Job Requirements

High school diploma or GED
4 years experience in culinary, food and beverage or related area
2-year degree from an accredited university in culinary arts, hotel and restaurant management, or related major
2 years experience in culinary, food and beverage or related area
Ability to lead kitchen staff effectively
Knowledge of food safety and sanitation standards
Strong communication skills
Ability to manage operational budgets
Experience with labor management systems
Capability to train and mentor employees
Flexibility to work varied shifts including weekends and holidays

Job Qualifications

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area
Proven culinary skills and leadership abilities
Strong interpersonal and communication skills
Knowledge of food safety and sanitation standards
Ability to manage budgets and control costs
Experience in employee training and development
Problem-solving and decision-making skills

Job Duties

Manages kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor
Ensures compliance with all applicable laws and regulations
Follows proper handling and right temperature of all food products
Operates and maintains all department equipment and reports malfunctions
Checks the quality of raw and cooked food products to ensure that standards are met
Supervises and coordinates activities of cooks and workers engaged in food preparation
Leads shifts while personally preparing food items and executing requests based on required specifications
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Maintains the productivity level of employees
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Ensures property policies are administered fairly and consistently
Communicates performance expectations in accordance with job descriptions for each position
Recognizes success performance and produces desired results
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Sets a positive example for guest relations
Empowers employees to provide excellent customer service
Interacts with guests to obtain feedback on product quality and service levels
Handles guest problems and complaints
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work
Utilizes the labor management system to effectively schedule to business demands and for tracking of employee time and attendance
Trains employees in safety procedures
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Participates in the employee performance appraisal process, providing feedback as needed
Brings issues to the attention of the department manager and human resources as necessary
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems
Attends and participates in all pertinent meetings