Working Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Working Sous Chef supports the Executive Chef and kitchen leadership in managing daily culinary operations, food quality, preparation, presentation, sanitation, and service. Candidates should have professional culinary experience, ideally in a hotel, resort, or high-volume restaurant, with strong knowledge of food safety, kitchen organization, inventory control, and basic cost management. Culinary training and supervisory experience are advantageous. The role requires reliable leadership, sound judgment, attention to detail, and the ability to train and motivate culinary staff. Candidates should be comfortable working varied shifts, including mornings, evenings, weekends, and holidays, while maintaining high standards during busy service periods.

About the employer

Waikiki Beach Marriott Resort & Spa is a large beachfront resort located near Waikiki Beach in Honolulu, Oahu. It operates under Marriott International, one of the world's leading hospitality companies, with a broad portfolio of hotels and resorts worldwide. The property serves leisure travelers, business guests, groups, and international visitors, offering guest rooms, restaurants, event facilities, spa services, and resort amenities. Its culinary teams support multiple dining outlets, banquets, and high-volume guest experiences. Marriott is known for structured operating standards, professional development opportunities, employee benefits, and internal career mobility. Working at this resort typically involves a multicultural environment, strong service expectations, and close coordination across kitchen, restaurant, banquet, and hotel departments.