Sous Chef

Outrigger Canoe Club is seeking a Sous Chef to join our vibrant team. Nestled in the Diamond Head neighborhood, our canoe club stands out as a premier destination with its stunning waterfront setting. From curating memorable experiences for our club members to offering top-notch service and support, you'll be a vital member of our dynamic team. Join us and contribute to the storied history of Hawaii's premier Canoe Club.

Outrigger Canoe Club offers extensive and competitive benefits (upon meeting eligibility requirements):

Health, Dental and Vision Plans

401(k) Retirement Plan

Paid Time Off & Extended Sick Leave

Free employee meals and more!

Details:

Title: Sous Chef

Reports to: Executive Chef

Position Type: Full Time

Status: Exempt

Pay Range: The pay range for this position is $70,000.00 - $75,000.00 per year. This is the pay for this position that Outrigger Canoe Club reasonably expects to pay. Decisions regarding individual pay will be based on a number of factors, such as experience and education.

Schedule: Weekdays, Weekends, Holidays, AM & PM as needed

Core Responsibilities:

The job duties listed below are an overview of the essential duties and measures required to be successful in the position. Please note that the listed examples do not include all tasks, which may be expected within this job position.

Oversee and coordinate all daily food preparation, cooking activities, and plating to ensure smooth, efficient service across all club dining outlets.

Ensure all dishes consistently adhere to established recipes, presentation standards, portion sizes, and flavor profiles set by the Executive Chef.

Supervise, train, mentor, and motivate all kitchen staff (cooks, line staff, stewards) to foster a positive, professional, and high-performing environment.

Enforce club policies regarding employee conduct, safety, and adherence to rules outlined in the employee handbook.

Assist the Executive Chef with accurate inventory management, receiving, storage, and placing daily or weekly food and supply orders.

Monitor food and labor costs, control waste, and optimize kitchen procedures to meet the club's established budgetary goals.

Strictly enforce all health, safety, and sanitation regulations (HACCP) to ensure a clean, safe, and organized working environment at all times.

Assist the Executive Chef in research, development, and costing of new menu items for a la carte service and special club features.

Act as the primary expediter during peak service hours, ensuring effective communication between the back and front of the house and timely delivery of food.

Assume full responsibility for the entire kitchen operation, including managerial and administrative duties, in the absence of the Executive Chef.

Work closely and efficiently with the existing Sous Chef, the Pastry Chef, and the front-of-house management team to ensure cohesive service delivery.

Available to work major holidays, weekends, and scheduled club events, as these are peak service periods crucial to the club’s operation.

Physical Requirements:

Ability to stand and walk for 8+ hours per shift, often on hard surfaces.

Ability to frequently lift and carry items weighing up to 50 pounds.

Requires frequent repetitive motions, including bending, stooping, reaching, and kneeling.

Requires manual dexterity and fine motor skills for precise cooking and cutting tasks.

Must be able to work safely and efficiently in an environment with extreme temperature changes (hot lines, cold storage) and high noise levels.

General Requirements:

Education

A degree or certification from a recognized culinary institution (e.g., AOS, ACF certification) is strongly preferred.

High School Diploma or equivalent is required.

Experience

Experience in hospitality or related guest service environment

Progressive culinary experience in a high-volume, quality-focused dining environment.

Supervisory experience in a leadership role, such as Sous Chef or Kitchen Supervisor.

Proven experience with inventory management, food cost control, and managing kitchen labor budgets.

Qualifications

Expert-level knowledge of advanced culinary techniques, kitchen equipment operation, and classical cooking methods.

Strong working knowledge of local health department standards and HACCP regulations.

Exceptional leadership, communication, and interpersonal skills with the ability to train, motivate, and manage a diverse team.

Must be highly organized, detail-oriented, and capable of prioritizing tasks effectively in a high-pressure, fast-paced environment.

Availability to work a flexible schedule including early mornings, nights, weekends, and all major holidays and club events.

Knowledge of local Hawaiian ingredients, regional cuisine, and current food trends is a significant asset.