Prince Waikiki: Sous Chef (Salary)

Aloha and Welcome! Thank you for your interest in employment opportunities with Prince Waikiki on Oahu. We invite you to our dynamic team of hospitality professionals.
We are confident that our salary and benefits package will be attractive. In addition to competitive industry salaries, ambassador recognition programs, training, and career opportunities, we offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, 401K, Health Reimbursement, discounted parking, dining and golf discounts, and more.
At Prince Waikiki, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees.
Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners.
By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.
Band 3
PW Admin Sous Chef
Primary Responsibilities: Assist and manage 100 Sail's, Gardemanger, Bake Shop and Banquet Culinary staff. Train, supervise and work with all Food Preparation staff in order to prepare, cook and present quality food products in accordance with Hotel standard recipes to create quality food products.
Essential Duties:

• Supervise all food production areas to ensure quality and consistency in menu items.
• Provide supervision and support in 100 Sail's and as as needed in Bake Shop, Gardemange and banquet.
• Assign, in detail, specific duties to all employees under supervision for the efficient operation of the kitchen.

• Ensure all food production areas are following Department of Health regulations and standards
• Create new menu items and train staff on menu items
• Assist in special / off property events

Other Duties:

1. Supervise daily cleaning of walk-in and reach-in refrigerators.
2. Maintain employee vacation schedules for proper staffing.
3. Report any equipment in need of repair to the Executive Chef and Engineering.
4. Perform other duties as requested, such as preparation for V.I.P. parties and attendance at staff meetings.
5. Perform other duties assigned by the Executive Chef and Executive Sous Chef.

6. Upon employment, all employees are required to fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of the facilities. Employees who violate Hotel and Golf Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Working Conditions:
- Ability to work in confined spaces.
- Ability to perform duties within extreme temperature ranges.
Work Hours:
- Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel and Golf Club.
Equipment Use:
- Knowledge of the operation of all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, rice machines, etc.
- Ability to use various office equipment, including, computers, calculators, photocopiers and facsimile machines.
Mental and Physical Demands:
- Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture and presentation and observe preparation.
- Ability to stand, walk, and/or sit continuously to perform essential job functions for extended periods of time.
- Ability to work in confined spaces.
- Ability to perform duties within extreme temperature ranges.
- Sufficient manual dexterity in hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
- Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing up to a maximum of 100 lbs., on a continuous schedule.
Communication Demands:
- Ability to communicate effectively in the English language with employees and guests, understand reports and related correspondence and accurately perform all essential job functions.
- Ability to effectively deal with internal and external customers, some requiring high levels of patience tact and diplomacy, to collect accurate information and resolve conflicts.
- Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicate with other employees.
Minimum Qualification Requirements:
- High school diploma required.
- Culinary program training preferred.
- Minimum five years of progressive food preparation supervisory experience in a restaurant or banquet facility preferred. Prior hospitality experience preferred.
- Ability to obtain any government required license or certificate. Example: Hawaii Health Card Permit, Liquor Commission Card Service Permit. CPR and/or First Aid training preferred.
We appreciate your interest in joining our 'Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form.
Other details

• Pay Type Salary
• Employment Indicator Band 3
• Min Hiring Rate $63,000.00
• Max Hiring Rate $70,000.00

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