Sous Chef

About the Job

About the Club:

Are you passionate about creating exceptional culinary experiences in a prestigious environment? Join our team at The Pacific Club , an exclusive members-only club that has been a cornerstone of Hawaii's elite community since 1851. Members enjoy elegant dining venues, a prestigious wine cellar, and exceptional event spaces, all within an atmosphere of genuine Aloha. For more than 175 years, we have remained dedicated to providing unmatched hospitality and creating memorable experiences for our members, their families, and guests.

Core Values:

The Pacific Club is more than a workplace - it's a community. Guided by our values of Teamwork, Mutual Respect, Positive Attitude, Communication, and Lasting Impressions , we take pride in creating an environment where both our members and our employees feel valued, supported, and inspired.

Position Summary

You are a dedicated Sous Chef professional who thrive in a fast-paced, quality-driven environment. This is more than just a job-it's an opportunity to be part of something special. The Sous Chef plays a key leadership role in kitchen operations, working closely with the Executive Chef to ensure consistency, quality, and excellence in every dish. This position requires not only strong culinary skills, but also the ability to lead a team, stay organized, and communicate effectively in a dynamic environment.

Essential Duties and Responsibilities:

• Performs all tasks in food preparation.
• Manages the kitchen and banquet functions.
• Supervises, assists, trains, and works with all employees in the kitchen.
• Maintains the kitchen inventory, ensuring sufficient food and supplies at all times; purchases and places orders for necessary items.
• Ensures quality in food preparation and presentation.
• Communicates with floor managers and captains on duty regarding upcoming functions and dining reservations.
• Adheres to all Pacific Club standards and policies to achieve service excellence.
• Performs other duties as assigned by the Executive Chef.

Required Key Skills and Qualifications:

• Culinary school training (preferred).
• Proficient skills with meat and seafood cutting and preparation.
• Ability to manage food and labor costs.
• Ability to train and supervise employees.
• Good verbal and written communication skills.
• TB test clearance.

Work Schedule:

This is a full-time, exempt position requiring a commitment of 40 or more hours per week . The role requires flexibility and availability to work weekends, holidays, evenings, and extended hours as necessary to meet operational demands and ensure exceptional member and guest experiences. As a leadership position, work hours are driven by business needs rather than a fixed schedule.

Compensation:

$75,000-$85,000 negotiable depending of qualification.

We offer excellent employee benefits for full-time and part-time positions (working 20+ hours/week consistently):

• 100% health/dental/vision insurance premium coverage paid for employees, and 70% of the premium for dependents paid for by the Club.
• Career development and opportunity for advancement.
• Free Parking.
• Free Employee Meal Daily.
• Christmas and Anniversary Bonuses.
• Employee of the Month Bonuses.
• 401K eligible after 6 months of service with employer matching at 50% of employee contribution.
• 10 Paid Vacation and 5 PTO Days.
• 10 Paid Holidays.
• Paid Time-Off for Birthday.
• Paid Time-Off for Bereavement.
• Pre-Tax Flexible Spending Accounts (FSA).
• Employee Assistance Program (EAP).
• Financial Wellness Program.
• Group Life Insurance.