Executive Sous Chef - $64300 to $82100 per YEAR

Highgate is a premier real estate investment and hospitality management company renowned for its innovation and dominance in major U.S. gateway cities such as New York, Boston, Miami, San Francisco, and Honolulu, while also expanding its presence in the Caribbean and Latin America. As a hospitality-forward company, Highgate offers expert guidance throughout all stages of the property lifecycle, including planning, development, recapitalization, and disposition. The company excels in cultivating a diverse portfolio that includes bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts enhanced with contemporary programming and advanced digital capabilities. Utilizing industry-leading revenue management tools, Highgate efficiently anticipates market trends to optimize asset performance and value. With an executive team comprising some of the hospitality industry's most experienced leaders, Highgate serves as a trusted partner to prominent ownership groups and major hotel brands. Its corporate offices are located in New York, Chicago, Dallas, London, Miami, and Seattle. Within this distinguished company, the Ambassador Hotel of Waikiki, part of the Tapestry Collection by Hilton, offers a unique position located in the heart of Waikiki on the south shore of Honolulu. This hotel provides guests with spacious accommodations and amenities that offer a comfortable home away from home amidst the iconic spirit of Aloha. The Ambassador Hotel features 311 spacious guest rooms and emphasizes friendly, warm, and attentive service. The Sous Chef role at the Ambassador Hotel is pivotal in maintaining the highest culinary standards. This position is responsible for ensuring that all meals prepared in the kitchen meet the highest quality, consistency, presentation, taste, and cost standards. The Sous Chef works closely with the Food and Beverage (F&B) management team and kitchen staff, providing essential training and maintaining strict adherence to corporate quality standards. This role oversees food specifications, portion control, recipes, and sanitation practices, while also monitoring food and labor costs to guarantee guest satisfaction and operational efficiency. In addition, the Sous Chef ensures compliance with all local health department regulations and corporate policies, takes part in menu planning alongside the Director of F&B, and manages the day-to-day kitchen operations including hot, cold, and bakery food production. Key responsibilities include supervising food quality and presentation, managing inventory and ordering processes, enforcing sanitation laws, preparing food production reports, and leading loss prevention activities. The Sous Chef also participates in implementing corporate promotions, designing and overseeing rotating cafeteria menus, and maintaining optimal communication with other management and team members to ensure smooth kitchen operations. Guest satisfaction is prioritized through timely handling of complaints and promoting a friendly and service-oriented atmosphere. This role demands a strong ability to multitask, communicate effectively with employees and guests, maintain confidentiality, and uphold the company’s high standards of appearance, safety, and performance. The Sous Chef is integral to fostering a positive work environment and driving the kitchen team towards excellence. Candidates will find an opportunity to be part of a top-tier hospitality company that blends innovation with tradition and offers ample opportunities for professional growth within a vibrant cultural setting. The employment type is full-time, with competitive yearly compensation reflecting the responsibilities and expertise required for this position.

• High school diploma or equivalent
• Minimum 2 years of experience as a sous chef or similar role
• Knowledge of local health department sanitation laws
• Ability to comply with corporate quality standards
• Effective communication skills
• Capability to multitask and work under pressure
• Willingness to work varied schedules including weekends and holidays