Sous Chef
Sous Chef/Chef de Cuisine – Full-Time Position
Merriman’s Honolulu is seeking an experienced Chef de Cuisine to lead all aspects of our kitchen operations in Ward Village.
This senior leadership role is responsible for menu execution and development, financial performance, food quality, team leadership, and delivering a consistent, guest-centric dining experience aligned with Merriman’s values.
What You’ll Do
Lead day-to-day kitchen operations, executing key menu items and maintaining exceptional food quality
Drive menu design, recipe execution, and kitchen creativity while ensuring consistency and profitability
Control labor and operating costs through planning, budgeting, purchasing, inventory, and waste management
Conduct daily line checks, food reviews, and recipes of the day with clear feedback to the team
Partner with the Executive Chef on costing, production, and operational controls
Recruit, train, coach, motivate, and evaluate kitchen staff; manage scheduling, performance, and discipline
Ensure compliance with all sanitation and food safety regulations; train staff on proper procedures
Maintain a safe, organized kitchen environment and report maintenance needs
Step in for other kitchen roles as needed and attend staff and management meetings
What We’re Looking For
Culinary certificate or degree from an accredited program preferred
ServSafe certification
7–10 years of experience in a high-volume fine dining environment
Proven leadership with a track record of developing teams and delivering consistent results
Ability to exceed expectations of a highly demanding clientele
Valid TB clearance and ability to obtain/maintain required licenses
Strong communication, integrity, and problem-solving skills
Willingness to work evenings, weekends, and holidays
Physical Requirements
Ability to work 10+ hour shifts and stand, sit, or walk for extended periods
Ability to lift and carry up to 50 lbs
Manual dexterity to operate kitchen machinery and tools
Ability to work in variable temperatures with heat, steam, and smoke
Sensory abilities to evaluate taste, texture, temperature, and presentation
Merriman’s Leadership Values
As a kitchen leader, the Chef de Cuisine upholds Merriman’s “Vital Few,” including Throw a Party Every Night, Fine Food Fast, Cook for Your Mom, Know Your Lettuce, Buy the Best Olive, Have Fun Every Day, and Respect Each Other. This role is accountable to lead, mentor, inspire, and continuously improve.