Sous Chef - Alan Wongs Restaurant at The Kahala Hotel & Resort
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,000.00 - $75,000.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Training and Development
Job Description
The Kahala Hotel & Resort is an iconic luxury hotel and resort located in the serene and prestigious Kahala Community. It is nestled between pristine white sand beaches gently kissed by the Pacific Ocean waves and an exclusive private golf course known for hosting an annual PGA Tournament. The resort offers a unique blend of tranquility and luxury, combining timeless elegance with modern amenities to provide guests with an unforgettable stay. Committed to sustainability and social responsibility, The Kahala Hotel & Resort champions the Kahala Initiative for Sustainability Culture and Arts (KISCA) program, supporting the United Nations Sustainable Development Goals. This dedication not only enhances the guest experience but also reinforces the resort's role as a responsible and forward-thinking hospitality leader in Hawaii. The resort cherishes its colleagues as the heart of its brand and fosters a collaborative environment where each team member contributes to crafting memorable experiences that encourage guests to return time and again.
Alan Wong's Restaurant, located within The Kahala Hotel & Resort, stands as a paragon of exquisite Hawaiian Regional Cuisine, crafted under the guidance of James Beard Award-winning Chef Alan Wong. Renowned for pioneering the use of local ingredients with refined island hospitality, Chef Wong's culinary artistry has garnered numerous accolades including the title 'Master of Hawai’i Regional Cuisine' by Bon Appetit and multiple top rankings in Gourmet Magazine’s Top 50 American restaurants. The restaurant represents the epitome of culinary excellence at the resort, offering a sophisticated dining environment that reflects the richness and diversity of Hawaiian flavors.
This full-time, exempt position offers an annual compensation range of $72,000 to $75,000 and invites passionate culinary professionals to join the Kahala Ohana. The role supports the Chef de Cuisine by overseeing daily culinary operations at Alan Wong's Restaurant, ensuring the utmost standards of food quality, consistency, sanitation, operational efficiency, and guest satisfaction are met. The position requires leadership during service periods with a key focus on expediting functions, facilitating seamless communication, timing, and coordination between the kitchen and front-of-house teams. Responsibilities also include supporting staffing, training, menu execution, and overall kitchen performance. This position is critical in maintaining the restaurant's reputation for excellence and contributing to an extraordinary guest dining experience. Candidates accepted into this role will become part of a hospitality champion committed to delivering world-class service in a supportive and dynamic environment at one of Hawaii’s most prestigious luxury resorts.
Alan Wong's Restaurant, located within The Kahala Hotel & Resort, stands as a paragon of exquisite Hawaiian Regional Cuisine, crafted under the guidance of James Beard Award-winning Chef Alan Wong. Renowned for pioneering the use of local ingredients with refined island hospitality, Chef Wong's culinary artistry has garnered numerous accolades including the title 'Master of Hawai’i Regional Cuisine' by Bon Appetit and multiple top rankings in Gourmet Magazine’s Top 50 American restaurants. The restaurant represents the epitome of culinary excellence at the resort, offering a sophisticated dining environment that reflects the richness and diversity of Hawaiian flavors.
This full-time, exempt position offers an annual compensation range of $72,000 to $75,000 and invites passionate culinary professionals to join the Kahala Ohana. The role supports the Chef de Cuisine by overseeing daily culinary operations at Alan Wong's Restaurant, ensuring the utmost standards of food quality, consistency, sanitation, operational efficiency, and guest satisfaction are met. The position requires leadership during service periods with a key focus on expediting functions, facilitating seamless communication, timing, and coordination between the kitchen and front-of-house teams. Responsibilities also include supporting staffing, training, menu execution, and overall kitchen performance. This position is critical in maintaining the restaurant's reputation for excellence and contributing to an extraordinary guest dining experience. Candidates accepted into this role will become part of a hospitality champion committed to delivering world-class service in a supportive and dynamic environment at one of Hawaii’s most prestigious luxury resorts.
Job Requirements
- High school diploma or General Education Diploma required
- Culinary degree, apprenticeship, or equivalent professional culinary training preferred
- Minimum two to three years of kitchen supervisory or managerial experience preferred
- Strong understanding of culinary terminology and food preparation methods
- Experience in a first-class, luxury restaurant and hotel preferred
- Certification of tuberculosis clearance required
- Food handler's permit or certification
- Ability to communicate in English verbally and in writing
- Ability to work varying shifts including weekends, holidays, evenings, and extended hours as business demands require
- Ability to comply with resort policies, procedures, safety standards, and attendance requirements
- Must maintain a neat, clean, and professional appearance in accordance with grooming standards
Job Qualifications
- High school diploma or General Education Diploma required
- Culinary degree, apprenticeship, or equivalent professional culinary training preferred
- Minimum two to three years of kitchen supervisory or managerial experience preferred
- Strong understanding of culinary terminology and food preparation methods
- Experience in a first-class, luxury restaurant and hotel preferred
- Time management skills and ability to multi-task
- Certification of tuberculosis clearance required
- Food handler's permit or certification
- CPR and standard first aid certification preferred
- Ability to communicate in English verbally and in writing
- Ability to deal with internal and external customers with patience, tact, and diplomacy
Job Duties
- Support the Chef de Cuisine in daily culinary operations, with focus on service execution and expediting oversight
- Support kitchen production, preparation, execution, and presentation to ensure compliance with culinary standards
- Provide operational support and guidance to culinary colleagues during service periods
- Oversee expediting activities to ensure accurate ticket flow and proper pacing of courses
- Monitor plating and presentation for consistency with quality and portioning standards
- Maintain real-time communication between kitchen and front-of-house teams
- Participate in training and development of culinary staff with emphasis on service execution and plating standards
- Assist Chef de Cuisine with performance evaluations and provide ongoing feedback and coaching
- Monitor inventory during service and communicate shortages or substitutions
- Ensure compliance with health, sanitation, food safety, and workplace safety standards
- Assist in post-service evaluations identifying service flow issues and improvement opportunities
- Perform other related duties as assigned
- Report suspicious activity or unsafe practices immediately to security or management
- Provide guidance on guest and employee safety during emergencies
- Respond professionally to guest inquiries and accommodate dietary requests or food allergies
- Participate in food-related promotions, tastings, and resort events
- Maintain positive relationships with vendors, colleagues, and other departments
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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