What are the responsibilities and job description for the Executive Sous Chef, NF-04 position at P4-NAF-HAKOHO HALE KOA HOTEL?
Serves as a Executive Sous Chef in the Kitchen Department of the Hale Koa Hotel.
2026 Cost of Living Allowance (COLA) for Honolulu, HI is 8.64%.
The first cut-off date will be on June 10, 2026. Additional lists will be pulled after this first cut-off date at the request of the hiring manager.
Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.
A qualified candidate must possess the following:
Three (3) years of managerial experience in food service operations at a resort hotel. Such experience must have provided experience in all aspects of food service - financial and budgeting, costing of menus and inventories, marketing to promote sales, menu planning, inventorying, food preparation, food safety, sanitation and service; dietetics, grades of food, purchasing of culinary equipment and personnel management.
In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified":
Assists the Executive Chef in planning, developing, and managing all phases of food service programs in a facility with multiple food outlets where full service dining and catering are a regular and substantial basis of the total food operation. Provides the highest quality food production available from the food service and hospitality industry.
Creates special menus and supervises the preparation of meals which involve complex or new cooking methods. Balances nutritional values of menus prepared and ensures the quality of the total food service program.
Develop operating budget, identifying labor, equipment and supply costs elements. Controls food production using modern and up to date methods and techniques, ensuring maximum food safety at all times. Maintains all controllable expenses within budget. Ensures internal control by active daily involvement.
Supervises, directs subordinates and participates in all phases of food preparation.
2026 Cost of Living Allowance (COLA) for Honolulu, HI is 8.64%.
The first cut-off date will be on June 10, 2026. Additional lists will be pulled after this first cut-off date at the request of the hiring manager.
Local candidates will be reviewed first as PCS is not authorized. If determined that area of consideration is to be expanded, all candidates will be considered.
Qualifications:
Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge, and abilities (KSAs) as they pertain to this position.A qualified candidate must possess the following:
Three (3) years of managerial experience in food service operations at a resort hotel. Such experience must have provided experience in all aspects of food service - financial and budgeting, costing of menus and inventories, marketing to promote sales, menu planning, inventorying, food preparation, food safety, sanitation and service; dietetics, grades of food, purchasing of culinary equipment and personnel management.
In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified":
- Preferred are candidates with a culinary degree, equivalent professional certificate, or formal culinary training that provides comparable qualifications
- Five (5) years of experience in a high volume hotel or a comparably large, complex food service operation
Responsibilities:
As the Assistant Executive Chef carries out duties associated with the business of providing a first class food service operation within the resort. Exercises responsibility for the direction and oversight of a complex array of food outlets with entertainment venues complimenting resort operations, and extensive catering operations supporting individual, community, and conference events.Assists the Executive Chef in planning, developing, and managing all phases of food service programs in a facility with multiple food outlets where full service dining and catering are a regular and substantial basis of the total food operation. Provides the highest quality food production available from the food service and hospitality industry.
Creates special menus and supervises the preparation of meals which involve complex or new cooking methods. Balances nutritional values of menus prepared and ensures the quality of the total food service program.
Develop operating budget, identifying labor, equipment and supply costs elements. Controls food production using modern and up to date methods and techniques, ensuring maximum food safety at all times. Maintains all controllable expenses within budget. Ensures internal control by active daily involvement.
Supervises, directs subordinates and participates in all phases of food preparation.
Salary : $80,000