Sous Chef

Honolulu, HI, USA|Onsite, Travel

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $60,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

performance bonuses

Job Description

Regency Culinary is a premier culinary company recognized for its excellence in high-volume catering and upscale dining experiences. Dedicated to delivering exceptional food service, Regency Culinary operates within a dynamic and fast-paced environment focused on culinary innovation and guest satisfaction. The company prides itself on maintaining high standards of quality, hygiene, and professionalism in all its food service operations. Emphasizing leadership and continuous development, Regency Culinary fosters a collaborative team culture that encourages creativity and operational efficiency across all kitchen functions.

The role of Sous Chef at Regency Culinary offers an exciting opportunity for a seasoned culinary professio... Show More

Job Requirements

Minimum 5 years high volume catering and banquet experience
Minimum 5 years management experience in food and beverage operation
Experience in high volume restaurant environments
Stable work history with no more than two employers in previous six years
Strong and effective communication, documentation, and organizational skills
Ability to maintain high levels of food cost and hygiene
Knowledge of food and hygiene regulations (HACCP)
Ability to lead and mentor a team
Must be able to demonstrate strong leadership skills
Professional appearance demeanor and conduct
Good knowledge of Microsoft Office and Windows-based computer applications
Able to work varied shifts including holidays and weekends
Able to work in a high pressure, fast paced environment
Skilled in writing production lists, F&B proposals and requisitions
Experience with purchasing, receiving and inventory control
Experience with document and enforcing food safety and workplace safety procedures
Skilled in all styles of cooking including Italian, French, and fusion
Apprenticeship or certification course from culinary school preferred
Financial understanding in food costs and minimizing wastage

Job Qualifications

Minimum 5 years high volume catering and banquet experience
Minimum 5 years management experience in food and beverage operation
Experience in high volume restaurant environments
Strong and effective communication, documentation, and organizational skills
Ability to maintain high levels of food cost and hygiene
Knowledge of food and hygiene regulations (HACCP)
Ability to lead and mentor a team
Demonstrated strong leadership skills
Professional appearance, demeanor, and conduct
Proficiency in Microsoft Office and Windows-based computer applications
Able to work varied shifts including holidays and weekends
Skilled in writing production lists, F&B proposals, and requisitions
Experience with purchasing, receiving, and inventory control
Skilled in all styles of cooking including Italian, French, and fusion
Apprenticeship or certification course from culinary school preferred
Financial understanding in food costs and minimizing wastage

Job Duties

Execute and supervise food production activities such as cleaning, cutting, marinating, seasoning, and cooking food items
Coordinate and control kitchen helpers in food storage maintaining tidiness and first in-first out principle
Oversee day-to-day production and operations in the kitchen planning and directing all food preparation
Conduct, coordinate, and supervise inventories
Monitor material consumption and order required food and equipment daily to satisfy production plan
Participate in development of food products and menus for presentations
Support training of kitchen helpers

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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

please contact the employer.

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