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Resort Executive Sous Chef

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Honolulu, United States Gecko Hospitality Full time $75,000 - $85,000
Executive Sous ChefHotel - Culinary Leader

Are you an Executive Sous Chef passionate about your culinary skills? Our company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Sous Chef of this upscale casual establishment, apply today for our location in Honolulu, HI. We employ hospitality professionals who are competitive, expect to win, and can build sales. We are a great company for talented Culinary Professionals to make their mark Don’t miss this fresh, exciting, and rewarding career opportunity as an Executive Sous Chef in Honolulu, HI.

Title of Position: Executive Sous Chef

Compensation: $75,000 to $85,000; depends on experience

Job Description: The Executive Sous Chef will lead a team full of culinary professionals, set high standards, and produce great-tasting food, all while following strict food safety guidelines. Our Executive Sous Chef needs to be extremely motivated, hardworking, energetic, experienced, and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all of the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, have the ability to perform cost analysis, and have a firm understanding of P&L management.

Benefits:
  • Competitive Compensation
  • Insurance Benefits
  • 401(K)
  • Paid Time Off
  • Thorough and Ongoing Training
 Qualifications:
  • The Executive Sous Chef must possess 3-5 years of high-volume Kitchen Management experience.
  • Proven experience in creating a safe work environment incorporating teamwork and professional development is necessary for the Executive Sous Chef.
  • The Executive Sous Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor, and beverage.
  • The ability to handle stress in a productive way is a must for the Executive Sous Chef.
  • The Executive Sous Chef must have the ability to delegate while maintaining control.