Task Force Sous Chef, Chaminade Resort

Restaurant Sous Chef

Department: Food & Beverage / Culinary

Reports To: Executive Chef

Location: Chaminade Resort & Spa

Employment Type: Full-Time. Temporary

Position Summary

The Restaurant Sous Chef is a hands-on culinary leader responsible for supporting the Executive Chef in the daily operation of the restaurant kitchen. This position ensures consistent food quality, presentation, sanitation, organization, and service while leading and developing culinary team members.

The ideal candidate is a strong working chef who enjoys being on the line, takes pride in food quality and execution, and can effectively lead a team in a high-volume resort environment.

Essential Duties & Responsibilities

Kitchen Operations

- Lead daily kitchen operations during assigned shifts.

- Work hands-on on the line and actively participate in food preparation and service.

- Ensure all dishes are prepared according to established recipes, standards, and presentation specifications.

- Maintain consistent food quality, portion control, temperature, and presentation.

- Assist with menu execution, daily specials, and seasonal offerings.

- Monitor kitchen pace and ticket times to ensure efficient service.

- Conduct line checks and ensure all stations are properly stocked and prepared for service.

- Assist with opening and closing procedures.

Leadership & Team Management

- Supervise, coach, and motivate culinary team members.

- Provide clear direction and maintain a positive, professional kitchen culture.

- Assist with training and onboarding of new culinary associates.

- Monitor performance and provide coaching when necessary.

- Lead by example through strong work ethic, professionalism, and attention to detail.

- Assist with scheduling and staffing based on business levels.

- Communicate effectively with the Executive Chef, restaurant leadership, and Food & Beverage management.

Food Safety & Sanitation

- Maintain the highest standards of cleanliness, sanitation, and food safety.

- Ensure proper food handling, storage, labeling, dating, and rotation.

- Monitor compliance with health department and company food safety standards.

- Conduct regular temperature checks and maintain required logs.

- Ensure kitchen equipment and work areas are clean, organized, and properly maintained.

- Immediately address any food safety or sanitation concerns.

Inventory & Cost Control

- Assist with ordering, receiving, and storing food and culinary supplies.

- Monitor inventory levels and communicate product needs to the Executive Chef.

- Minimize food waste through proper preparation, storage, and utilization.

- Maintain proper portion control and support food cost objectives.

- Assist with monthly and periodic inventory counts.

Communication & Guest Experience

- Work closely with Front of House leadership to ensure smooth restaurant service.

- Respond professionally to guest requests, dietary restrictions, and special culinary needs.

- Communicate 86'd items, menu changes, and service issues promptly.

- Assist in resolving food quality or service concerns.

- Maintain a strong focus on delivering an exceptional resort dining experience.

Qualifications

- Minimum 24 years of professional culinary experience, preferably in a hotel, resort, restaurant, or high-volume operation.

- Previous Sous Chef, Lead Cook, Chef de Partie, or comparable leadership experience preferred.

- Culinary degree or formal culinary training preferred but not required.

- Strong knowledge of cooking techniques, food preparation, and kitchen operations.

- Strong understanding of food safety and sanitation practices.

- Ability to read and execute recipes consistently.

- Strong organizational and time-management skills.

- Ability to remain calm and productive in a fast-paced environment.

- Excellent communication and leadership skills.

- Ability to work collaboratively with both culinary and front-of-house teams.

Physical Requirements

- Ability to stand and walk for extended periods.

- Ability to lift, carry, push, and pull food products, equipment, and supplies.

- Ability to work in a hot, humid, and fast-paced kitchen environment.

- Ability to bend, stoop, reach, and move throughout the kitchen.

- Must be able to work flexible hours, including evenings, weekends, holidays, and peak resort periods.

Key Success Factors

The successful Restaurant Sous Chef will:

- Be a hands-on leader who is actively engaged in daily kitchen operations.

- Consistently deliver high-quality food and presentation.

- Build a strong and accountable culinary team.

- Maintain excellent food safety and sanitation standards.

- Control food costs and minimize waste.

- Communicate effectively with culinary and restaurant leadership.

- Create a positive, professional, and respectful kitchen culture.

- Support an exceptional guest experience through consistent culinary execution.

Pyramid Global Hospitality and Chaminade Resort & Spa are committed to providing equal employment opportunities to all associates and applicants. Employment decisions are based on qualifications, merit, and business needs.

What are we looking for?

Compensation: $78000

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.