Jr. Sous Chef Requisition ID 2025-69840 Category Culinary Job Location US-HI-Honolulu Property The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton Compensation Minimum USD $30.00/Hr. Compensation Maximum USD $30.00/Hr. Compensation Type Hourly Location

The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton is located in the heart of Waikiki, on the south shore of Honolulu. The hotel is a comfortable home away from home, where our friendly staff and warm service perfectly capture the 'Spirit of Aloha'. Enjoy our spacious accommodations with all of the amenities of home. The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton offers 311 spacious guest rooms accommodations with all of the amenities of home.

Overview

The Jr. Sous Chef is responsible for providing culinary direction and leadership for the restaurant. In collaboration with the Executive Chef, to drive the strategic direction and development of the Food and Beverage departments. They are responsible for leading the entire culinary team in achieving exceptional quality of food, while actively managing the financial goals of each kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.

Responsibilities Support the Sous Chef in daily kitchen operations, food preparation, and service. Supervise and assist line cooks and kitchen staff to ensure efficient and timely service. Ensure food is prepared according to recipes, portioning, cooking, and presentation standards. Assist in menu planning, development, and costing as needed. Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations. Monitor inventory levels, assist with ordering and receiving supplies. Train and mentor junior kitchen staff, promoting a positive and professional work environment. Step into the Sous Chef or Executive Chef role during absences as required. Collaborate with the front-of-house team to ensure seamless service and guest satisfaction. Provide leadership to create a culture and work environment based upon respect Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the EVP of Culinary Hire, train, empower, coach and counsel, performance, and salary reviews Implement payroll, reports, forecasts, etc. Coordinate operations with other restaurant departments to ensure efficient service Fill in where needed to ensure guest service standards and efficient operations Continually strive to develop the staff in all areas of managerial and professional development Ensure that policies on employee performance appraisals are followed and completed on a timely basis Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests Investigate and resolve guests complaints regarding food quality, service, or accommodation Perform other duties as requested by management Ability to work independently and with all levels of leadership in a fast paced environment Team player with enthusiastic outlook and creative mind Strong organizational skills and attention to detail. Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems. Must be able to stand and exert well-paced mobility at least 8 or more hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space. Must be able to lift up to 20 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 20 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment.  Qualifications 2+ years of experience in a professional kitchen, with at least 1 year in a leadership or senior line cook role.Culinary degree or relevant certification preferred but not required.Strong understanding of cooking techniques, food safety, and sanitation.Excellent communication, leadership, and organizational skills.Ability to thrive in a fast-paced, high-pressure environment.Passion for food, creativity, and continuous learning.Advanced knowledge of culinary, baking and pastry techniquesThorough knowledge of food preparation techniques and food hygiene practicesService oriented style with professional presentations skillsMaintain high standards of personal appearance and groomingExperience managing and developing teamsResults-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the detailsA strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s workExcellent oral and written communication skillsDetail oriented, excellent prioritization, time management, organizational and follow up skillsDemonstrated ability for process excellence and project managementExperience implementing new F&B conceptsGood financial acumenBasic understanding of Health and Safety, Food Hygiene and Employment LegislationOpen availability and flexibility to work according to the needs of the business including some travel as neededComfortable with Word, PowerPoint and Excel Highgate Hotels, L.P. is an Equal Opportunity Employer and maintains the policy of recruiting and retaining the best-qualified personnel who demonstrate the ability to perform competently and work well with others. It is the policy of Highgate Hotels to provide equal employment opportunity regardless of race (including traits historically or culturally associated with race, such as hair texture and protective hairstyles), religion (including religious dress and religious grooming), color, age (40 and over), genetic information, disability (mental and physical), medical condition (as defined under state law), national origin (including language use restrictions and possession of a driver’s license issued under section 12801.9 of the California Vehicle Code), ancestry, sex (including gender, gender identity, gender expression), sexual orientation, marital status, familial status, parental status, domestic partner status, citizenship status, pregnancy (including perceived pregnancy, childbirth, lactation, or pregnancy-related conditions), military caregiver status, military status, veteran status, or any other status protected by federal, state, or local law. This policy of nondiscrimination is applied to all aspects of the employment relationship. The Company complies with the Americans with Disabilities Act (ADA) and applicable state and local laws in ensuring equal opportunity and employment for qualified persons with disabilities. We also consider qualified applicants with criminal histories, consistent with legal requirements.

The following link provides more information regarding the Federal laws prohibiting discrimination in employment: EEO is the Law – Notice of Applicant Rights Under the Law.