Sr. Sous Chef | Hawaii Convention Center F&B
Core
Support all culinary operations including production, sanitation, and stewarding at a high-volume convention center under the Executive Chef.
Role type
Senior Sous Chef (On-site)
Builds
Food production and menu items for live events and venue operations
Domain
Hospitality / Contract Foodservice / High-volume Venues
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Food Production)
Required skills
Kitchen management, Kosher menu development, Kosher supply chain management, Kosher kitchen operations, Staff training and coaching, Labor and expense control, Inventory control, Recipe testing and development, Menu specification creation, Equipment maintenance, Health code compliance, Shift planning, Closing procedures
Preferred skills
Union environment management experience, Microsoft Word and Excel proficiency
Technologies
Microsoft Word, Microsoft Excel
Responsibilities
Maintain high sanitation and cleanliness standards, Assist in developing and testing recipes and techniques, Assist in planning and developing Kosher menu items, Control labor and operating expenses through scheduling and budgeting, Ensure consistent food quality in presentation and preparation, Check and taste food before events, Conduct pre-shift meetings to update staff, Ensure timely product delivery and temperature control, Oversee kitchen closing procedures and staff training
Seniority
Senior, hands-on IC with supervisory responsibilities