Executive Sous Chef - Honolulu, HI

Highgate Hotels is a renowned real estate investment and hospitality management company that holds a dominant position across major U.S. gateway cities including New York, Boston, Miami, San Francisco, and Honolulu. The company is also expanding its footprint in the Caribbean and Latin America. Recognized as an innovator in the hospitality industry, Highgate is committed to providing expert guidance through all stages of the property cycle, from planning and development to recapitalization or disposition. The company manages a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, all featuring contemporary programming and digital acumen. Leveraging industry-leading revenue management tools, Highgate efficiently identifies and predicts shifting market dynamics to maximize asset value and drive outperformance. With a seasoned executive leadership team composed of some of the most experienced hotel management leaders, Highgate is a trusted partner to top ownership groups and major hotel brands. It maintains corporate offices in key cities including New York, Chicago, Dallas, London, Miami, and Seattle. For more information, visit www.highgate.com. The Ambassador Hotel of Waikiki, Tapestry Collection by Hilton, is situated in the vibrant heart of Waikiki on the south shore of Honolulu. It serves as a welcoming home away from home where guests experience the 'Spirit of Aloha' through attentive, warm service and a friendly atmosphere. The hotel features 311 spacious guest rooms, offering all the comforts and amenities one could expect. This position is an exciting opportunity to join The Ambassador Hotel as a Sous Chef. The Sous Chef plays a vital role in ensuring the quality, consistency, visual appeal, taste, and cost-effectiveness of all meals prepared in the kitchen. The ideal candidate will be responsible for providing staff training, upholding corporate quality standards, and assisting in establishing and enforcing food specifications, portion control, recipes, and sanitation protocols. Additionally, the Sous Chef will manage food and labor costs while striving to maximize guest satisfaction. The role demands daily involvement in overseeing the kitchen and food production areas, including hot food production from the main kitchen and bakery as well as cold food from the pantry. The Sous Chef is expected to coordinate with front-of-house food and beverage managers, keep supervisors informed about operational issues, conduct timely walk-throughs of all kitchen storage areas, and monitor loss prevention measures diligently. Furthermore, this position requires thorough attention to detail in quality control and compliance with requisition and sanitation standards, along with proactive responses to guest feedback. The Sous Chef will collaborate closely with the Director of Food and Beverage to design menus and oversee rotating cafeteria menus, ensuring all food offerings meet the highest standards. This hands-on leadership role involves managing daily food preparation, sanitation, inventory, and cost reporting to support smooth kitchen operations and uphold the reputation of the hotel’s culinary experience.

• High school diploma or equivalent
• Previous experience as a sous chef or similar role in a hotel or large-scale food service operation
• Knowledge of food safety and sanitation regulations
• Ability to manage food and labor costs
• Strong leadership and communication skills
• Ability to work flexible hours including weekends and holidays
• Physical stamina to stand for long periods and perform kitchen duties
• Familiarity with culinary techniques and menu planning