Executive Sous Chef

Executive Sous Chef

Waialae Country Club is a private membership club, which provides its members with a championship golf course, dining services, health/recreational facilities and host of the Sony Championship Hawaii. Waialae Country Club is recognized as a Platinum Club of America, Honorable Mention Platinum Club of the World and is designated as a Distinguished Club with ELITE status by BoardRoom Magazine.

Position: Executive Sous Chef

Status: Full-Time

Department: Kitchen

Reports to: Executive Chef

Job Duties:

• Assists the Executive Chef with hiring, training, supervising and evaluating the work for all kitchen employees. Schedules and coordinates the work of sous chefs, cooks, and other kitchen employees.
• Develops and plans menus with the Executive Chef for all food outlets in the club and for special occasions and events. Assures preparations are made for all menus and functions daily.
• Develops standard recipes and techniques for food preparation.
• Exercises portion control for all items served and assists in establishing menu selling prices.
• Maintains established food quality standards and consistency of menu items.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Establishes buffet presentations.
• Orders and receives kitchen and food products. Evaluates food products to assure that quality standards are consistently attained.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Understands and consistently follows proper sanitation practices.
• Establishes controls to minimize food and supply waste.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Assists the Executive Chef with planning and managing the employee meal program.
• Other duties as assigned by the Executive Chef.

Qualifications:

• Associate's degree (A.A.) or equivalent from 2-year college or technical school focusing on culinary education; 3-5 years of related experience with supervisory experience and/or training; or equivalent combination of education/experience.
• Proficient knife skills, mastery of all cooking techniques; and familiarity of duties in all areas of the kitchen.
• TB Clearance and Food Handler Certification.
• Ability to work a flexible schedule including weekends, evenings, and holidays.

Benefits:

• Health Insurance, Life & ADD Insurance, and Long-Term Disability Insurance.
• 401(k) with Employer Match.
• Paid Time Off.
• Golfing Privileges.
• Free Parking.
• Employee Meals.
• And more!

Salary Range: $95,000 - $105,000 depending on experience.