Sous Chef

2 days ago

Honolulu, Hawaii, United States The Kahala Hotel & Resort Full time

Pay Range: $5, $6,437.50 / monthly compensation

Sous Chef - Alan Wong's Restaurant at the Kahala Hotel & Resort

Come LIVE Kahala and join the Kahala Ohana We are a #luxuryhotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community. The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership's commitment to supporting the UN's SDGs. Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort.

About Alan Wong's Restaurant at the Kahala Hotel & Resort

James Beard Award–winning chef Alan Wong, returns to open a new restaurant at the Kahala Hotel & Resort. Alan Wong helped define Hawai?i Regional Cuisine through its innovative use of local ingredients and refined island hospitality. Wong has been named "Master of Hawai?i Regional Cuisine" by Bon Appétit, with his restaurant ranked twice by Gourmet among America's Top 50, including its Top 10. A ten-time winner of Honolulu Magazine's Hale ?Aina "Restaurant of the Year." Learn from the legend himself with the restaurant opening in early 2026.

Job Summary:

To perform all tasks in the Alan Wong's Restaurant at the Kahala Hotel & Resort, including relieving the Chef de Cuisine, and supervising and training all employees in the Alan Wong's Restaurant at the Kahala Hotel & Resort. Assists the Executive Chef and Executive Sous Chef, and Chef de Cuisine in the planning, organizing and supervision of all aspects of food preparation. Ensures the maintenance of the hotel's standards of food quality, freshness and cleanliness.

Essential Functions:

  • Prepare menu items in accordance with hotel recipes and standards.
  • Train, supervise, evaluate and schedule all Kitchen staff.
  • Fulfill management duties of the Executive Chef, Executive Sous Chef, or Chef de Cuisine in their absence.
  • Take necessary steps to maintain proper food and labor cost control.
  • Review, plan and develop menus for banquet functions as well as restaurants.
  • Ensures the operational safety and cleanliness of all kitchen working areas and equipment.
  • Assists with administrative duties such as food ordering, payroll and receiving.
  • Performs a variety of duties as assigned.

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