Executive Sous Chef | Hawaii Convention Center F&b

Legends Global

Honolulu, HI, United States
Base: $95,000 - $101,000; benefits: medical, denta...
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High standards of sanitation and cleanliness
Recipe development and testing
Food quality assurance
** Legends Global is seeking an Executive Sous Chef for the Hawaii Convention Center, responsible for overseeing culinary operations, ensuring high standards of sanitation, and assisting in menu development, particularly for Kosher items. The ideal candidate should have a culinary degree or relevant experience in high-volume venues, with strong leadership and communication skills. **

Job Summary

  • Responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
  • Assists in maintaining high standards of sanitation and cleanliness and aids the Executive Chef in maintaining the highest possible rating from the Health Department.
  • Contributes to the creation of menu specifications for all food items including all pricing information and works directly with the Executive Chef on food production and menu development.

Matching Summary

Match Score: 75

** Legends Global is seeking an Executive Sous Chef for the Hawaii Convention Center, responsible for overseeing culinary operations, ensuring high standards of sanitation, and assisting in menu development, particularly for Kosher items. The ideal candidate should have a culinary degree or relevant experience in high-volume venues, with strong leadership and communication skills. **

Salary

Base: $95,000 - $101,000; Benefits: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan

Skills & Requirements

Must-have

  • High standards of sanitation and cleanliness
  • Recipe development and testing
  • Food quality assurance
  • Labor and operating expense control
  • Kitchen equipment maintenance
  • Hazardous condition reporting

Nice-to-have

  • Ambitious thinking and bold action
  • Inclusive workplace commitment
  • Unified team approach
  • Customer and client service focus

Key Requirements

  • Culinary degree or certified apprenticeship
  • 2-3 years management experience
  • High-volume venues experience
  • Contract foodservice industry experience
  • Excellent written and verbal communication skills
  • Ability to multi-task and prioritize
  • Experience managing Kosher supply chains
  • Experience cooking in Kosher kitchens
  • Experience training staff in Kosher food preparation
  • Proficiency in Microsoft Word and Excel
  • High level of attention to detail and organization
  • Strong leadership skills
  • Flexibility to work extended hours including late nights, weekends and holidays

Work Rights

Not specified

Tailored Resume

Cover Letter