SkyBridge Luxury & Associates is seeking an experienced Executive Sous Chef to join a luxury resort nestled in the lush community of O'ahu, renowned for its natural beauty and aloha spirit. If you're passionate about crafting exceptional culinary experiences and thrive in a welcoming environment rooted in Hawaiian culture, this opportunity is for you.

Your Role:

• You will attract, retain, and motivate the best culinary talent
• You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeterias, and banquets.
• You may be required to perform any function within the culinary department (cook, steward, etc)
• You will conduct daily walk-throughs of the kitchen, and make recommendations for corrections, repairs, cleanliness concerns, and improvements if needed.
• You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings and represent the culinary team
• You will be the example that the culinary team follows
• You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
• You will have a thorough knowledge of food allergens and handle any guest with food allergies with a high sense of urgency
• You will work with the culinary team to ensure prep sheets are updated and being properly used daily
• You will guide the nightly cleaning of all kitchen areas, and follow up with the pm stewarding crew to ensure the dish area is clean and organized for the following day's service
• You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus

Qualifications

• Must be a college graduate in the culinary arts.
• Be familiar with basic and advanced cooking methods.
• Must be able to work long hours including weekends and holidays.
• Have 5 years’ of experience as a cook in a high-volume professional kitchen
• Must have union experience
• Must have basic allergy knowledge
• Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform the job as well as a calibrated food grade thermometer.
• Must have full knowledge of the state’s health codes as well as the eco-sure food safety and health report
• Active Food handler’s certification
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• At least 21 years of age
• Have a desire to exceed expectations
• An energetic personality