Sous Chef/Food Srvc Sup-Oahu
The Research Corporation of the University of Hawaii - Honolulu, HI

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Regular, Full-Time, RCUH Non-Civil Service position with the American Culinary Federation Apprenticeship Program at Kapi’olani Community College, located in Honolulu, Hawaii. Continuation of employment is dependent upon program/operational needs, satisfactory work performance, availability of funds, and compliance with applicable Federal/State laws.


DUTIES: Working supervisor that is responsible for planning, developing, managing and evaluating in an operational food service program. This responsibility includes implementing the long-range plans, policies and procedures for the food services program; ensuring compliance with all federal and State laws, rules, regulations, requirements and standards; overseeing the proper food production utilizing standard menus; and the planning, development and management of food services program resources, including food and beverage products, staffing, equipment and supplies.

PRIMARY QUALIFICATIONS: EDUCATION: Associate’s Degree from an accredited community college with specialization in Culinary/Pastry Arts, which provided training and skills necessary for supervisory positions in a food service operation. Education must have provided culinary knowledge as outlined in the accreditation requirements of the American Culinary Federation. EXPERIENCE: Four to six (4-6) years of Food Service Management experience that demonstrated knowledge of quantity and quality food production, menu planning, purchasing of food and supplies, basic nutrition, safety and sanitation practices, effective work organization, and staff utilization. Two (2) years of the required food services management experience must have involved responsibility for a food service operation which included preparing and serving a large number of meals daily, and the supervision of quantity cooking and food preparation activities directly, or through subordinate supervisors. Experience in food services management should have been gained in the position as a Sous Chef, Chef de Partie, or Assistant Executive Chef for a commercial hotel, restaurant or resort operation. (Bachelor's degree from an accredited four (4) year college or university in the field of Food Services System Management may be substituted for one (1) year of Food Services Management Experience). ABIL/KNOW/SKILLS: Knowledge of the principles and practices of culinary arts, pastry arts and food services management including knowledge of the quality preparation of all aspects of food and beverage, menu planning, purchasing of food and supplies; basic nutrition, safety and sanitation practices; effective work organization and staff utilization; principles and practices of supervision; and food purchase and storage. Ability to instruct and supervise others in cooking activities; estimate amounts of food necessary to meet menu requirements; arrange and maintain work schedules; perform all functions within an operational restaurant, including quantity and quality food preparation, cooking, and baking. PHYSICAL/MEDICAL REQUIREMENTS: Must possess tuberculosis (TB) clearance.

SECONDARY QUALIFICATIONS: Certification by the American Culinary Federation as a Certified Working Chef (CWC).

INQUIRIES: Ronald Takahashi 734-9485 (Oahu).

APPLICATION REQUIREMENTS: Please go to, click on “Employment”; select “Apply” and navigate to “See Job Announcements and/or Apply for a Job.” You must submit the following documents online to be considered for the position: 1) Cover Letter, 2) Resume, 3) Salary History, 4) Supervisory References, 5) Copy of Degree(s)/Transcript(s)/Certificate(s). All online applications must be submitted/received by the closing date (11:59 P.M. Hawaii Standard Time/RCUH receipt time) as stated on the job posting. If you do not have access to our system and the closing date is imminent, you may send additional documents to If you have questions on the application process and/or need assistance, please call (808)956-8344.

EEO/AA Employer.

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