What are the responsibilities and job description for the Sous Chef position at Kona Inn?
Kona Inn Restaurant is seeking an experienced and dependable Sous Chef to join our culinary leadership team.
The Sous Chef works closely with the Chef de Cuisine/Executive Chef to oversee daily kitchen operations, maintain food quality and consistency, develop the culinary team, and ensure smooth execution during service.
We are looking for a hands-on leader who is comfortable working the line, training cooks, organizing prep, maintaining standards, and stepping into a leadership role whenever the Chef is unavailable.
Key Responsibilities
- Assist the Chef with daily BOH operations and kitchen leadership
- Supervise cooks, prep cooks, and dish staff during daily operations
- Lead the kitchen and service when the Chef is unavailable
- Maintain food quality, flavor, portioning, presentation, and consistency
- Conduct line checks and ensure stations are properly prepared before service
- Coordinate daily prep and production based on anticipated business levels
- Train and develop culinary team members on recipes, techniques, sanitation, and kitchen standards
- Maintain recipe and portion-control standards
- Assist with ordering, receiving, inventory, and proper product rotation
- Monitor food waste, yields, and product usage
- Assist with controlling food and labor costs
- Maintain proper food safety, sanitation, cleanliness, and kitchen organization
- Ensure proper labeling, dating, storage, and FIFO procedures
- Communicate equipment, maintenance, staffing, and operational concerns to the Chef
- Work closely with FOH management to ensure smooth and timely service
- Assist with menu development, daily specials, recipe testing, and culinary improvements
- Help create a professional, respectful, and accountable kitchen culture
- Lead by example and remain hands-on during high-volume service
Qualifications
- Previous Sous Chef, Kitchen Supervisor, Lead Cook, or similar leadership experience
- Strong culinary and line-cooking skills
- Experience working in a high-volume restaurant environment preferred
- Strong understanding of food safety, sanitation, and proper food handling
- Basic understanding of food cost, inventory, ordering, portion control, and waste management
- Ability to train, coach, and supervise kitchen employees
- Strong organizational and communication skills
- Ability to remain calm and organized during high-volume service
- Reliable, professional, and accountable
- Ability to work nights, weekends, holidays, and other shifts based on business needs
- Experience with seafood and Hawaiʻi/local cuisine is a plus
- Culinary education is preferred but not required with equivalent restaurant experience
What We’re Looking For
We are looking for someone who wants to lead, learn, and grow.
The ideal Sous Chef takes ownership of the kitchen, supports their Chef, develops the cooks around them, and understands that consistency comes from strong preparation and strong systems.
Pay: From $70,000.00 per year
Work Location: In person
Salary : $70,000