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Sous Chef/Kitchen Manager $35/h
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San Paolo Pizza & Wine
Honolulu, HI (In Person)
$74,880 Salary, Full-Time
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Job Description
Sous Chef/Kitchen Manager $35/h San Paolo Pizza & Wine - 5.0 Honolulu, HI Job Details Full-time $34 - $38 an hour 5 hours ago Benefits Paid time off Flexible schedule Qualifications Kitchen health and safety standards Food service health code compliance Team leadership Safety regulations Restaurant management Cooking Menu planning Team development Food safety sanitizing procedures Kitchen staff training Food industry Food preparation Managing kitchen staff Knife skills Staff development Team building Full Job Description Position Summary We are seeking an experienced and highly motivated Sous Chef to join our leadership team. This position requires a strong culinary professional with proven experience managing kitchen teams in high-volume restaurant environments. The Sous Chef will work closely with the Executive Chef and ownership team to ensure exceptional food quality, operational efficiency, staff development, and compliance with all food safety standards. The ideal candidate is a hands-on leader who thrives under pressure, leads by example, and is passionate about building and mentoring high-performing kitchen teams. Responsibilities Assist in overseeing all daily kitchen operations. Lead, train, coach, and motivate kitchen staff to maintain high performance standards. Manage kitchen operations during high-volume service periods while maintaining food quality and consistency. Supervise line cooks, prep cooks, dishwashers, and other kitchen personnel. Ensure all recipes, portion controls, and presentation standards are consistently followed. Monitor food quality and guest satisfaction. Assist with scheduling, labor management, and productivity goals. Control food costs, minimize waste, and maintain inventory levels. Participate in ordering, receiving, and inventory management. Ensure compliance with all health, sanitation, and food safety regulations. Support hiring, onboarding, and performance management of kitchen staff. Maintain a clean, organized, and efficient kitchen environment. Act as Kitchen Manager when the Executive Chef is absent. QualificationsRequired Minimum 3 years of experience as a Sous Chef or Kitchen Manager. Proven experience leading teams in high-volume restaurants. Strong leadership and team development skills. Ability to manage multiple priorities in a fast-paced environment. Extensive knowledge of food safety and sanitation standards. Excellent communication and organizational skills. Must be available to work flexible schedules, including morning brunch shifts, evening dinner shifts, weekends, and holidays. Preferred Experience in Italian, American, or upscale casual dining concepts. Experience managing kitchen teams of 15 or more employees. Knowledge of food cost control, inventory systems, and labor management. ServSafe Certification or equivalent food safety certification. We are looking for a strong leader who can successfully manage kitchen operations during busy services while maintaining excellent food quality, team morale, and operational standards.