Serves as a Supervisory Food Service Specialist (Sous Chef) in the Kitchen Department of the Hale Koa Hotel
2023 Cost of Living Allowance (COLA) for Honolulu, HI is 9.28%.
Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.
Serves as a Supervisory Food Service Specialist (Sous Chef) in the Kitchen Department of the Hale Koa Hotel
2023 Cost of Living Allowance (COLA) for Honolulu, HI is 9.28%.
Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.
The area of consideration for this vacancy is US and Non-US Citizens
Works as a direct assistant under the executive chef. Exercises delegated authority over a segment of the culinary department and oversight overthe kitchen staff to include work scheduling, making food production assignments, and dealing with conflicts. Intimately familiar with all thedepartments of the kitchen and prepared to assist in food preparation when necessary. Prepares and cooks food, and know all styles of cookingperformed in the kitchen. Ensures the food is prepared to quality standards and that staff are mindful of the cost standards associated with the foodpreparation. Assists the executive chef with menu planning, inventory, managing of supplies and labor resources. Insures that the kitchen is up tosafety standards, and that staff are obeying health and sanitation policies and requirements. Works quickly and reactively and instructs other staff asnecessary based on operations and requirements. Make smart leadership decisions instantly. Takes instructions from the executive chef and leadsby example keeping stations clean, preparing foods to standard, and mentoring subordinate cooks to achieve greater skil-sets and additionalresponsibilities. Makes decisions that get the best out of every situation. Offers suggestions or creative ideas that improve upon the kitchen's overallquality and financial performance.
Culinary work experience and education that demonstrated the obtainment of skills necessary to function as a sous chef in a professional kitchen. Must be able to communicate clearly and effectively, both orally and in writing, be able to work long and demanding hours. Must be a strong leader and team player, and have the ability to take instructions from the executive chef and carry out those instructions to the lowest levels of staffing. Must be able to mediate staff conflicts especially when stress mounts and tempers rise.
Highly qualifying criteria:
*Must have at least 5 years of supervisory experience in high volume kitchen.
*Must have at least 2-5 years management experience of scheduling and labor cost control (preferably in a union setting)
This job does not have an education qualification requirement.
You will be evaluated for this job based on how well you meet the qualifications above.
Your experience is subject to evaluation and verification against the information in your resume. The numeric rating you receive is a self-assessment only and is based on your responses to the questionnaire. Do not overstate or understate your level of experience and capability. If a determination is made that you rated yourself higher than is supported by your resume, or if your resume lacks sufficient information, you will be rated accordingly or you may be considered ineligible.
The following documents must be submitted with your application:
You may submit your application packet using one of the two methods identified below:
Referred applicants will be evaluated by a rating panel to determine the quality and extent of total accomplishments, experience, education, and/or certification. The top candidates will be forwarded to the hiring official for selection consideration and may undergo an interview and reference checks.
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