Sous Chef & Purchasing/Receiving Manager

The Sous Chef & Purchasing/Receiving Manager is responsible for the efficient operation of all culinary production and procurement activities for Hau Tree. The position supports the Executive Chef in training staff, enforcing food specifications, portion control, recipes, sanitation standards, and maintaining corporate quality expectations. In addition, this role oversees all purchasing, receiving, inventory management, vendor relations, cost analysis, and storage organization for the culinary department. The Sous Chef & Purchasing/Receiving Manager ensures financial goals are met through accurate ordering, competitive sourcing, proper receiving procedures, and strict inventory control.

• Maintain a warm and friendly demeanor at all times.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Kaimana Beach Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing nametags.
• Comply with Kaimana Beach Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.

• Coordinate Loss Prevention procedures in all kitchen areas.
• Attend culinary staff meetings and maintain confidentiality in all administrative duties.
• Oversee all purchasing systems, vendor relations, and procurement procedures.
• Maintain accurate par levels for all raw materials and update vendor lists regularly.
• Manage purchase orders, obtain competitive quotations, negotiate pricing, and maintain current supplier price lists.
• Arrange timely delivery of daily menu items and report any discrepancies to leadership.
• Oversee menu costing and maintain accurate purchasing/receiving records.
• Manage daily kitchen operations including hot line, pantry, bakery, and prep areas.
• Ensure food quality, presentation, portion size, taste, and temperature meet standards.
• Support menu development, respond to leadership concerns, and ensure SOP compliance.
• Conduct staff performance reviews; train, motivate, and support the culinary team.
• Maintain sanitation, storage, and closing procedures; prepare daily production sheets.
• Cut meats, poultry, and seafood as needed.
• Support banquet and off‑site culinary events.
• Oversee BOH inventory including monthly counts, variance tracking, and storage organization.
• Enforce First In, First Out, (FIFO) rotation and ensure proper maintenance of kitchen equipment and cold storage. Receiving logs, inventory updates, and food cost reports
• Drive occasionally to pick up supplies.
• Maintain audit‑ready records and ensure requisition compliance.
• Perform other duties as assigned by management.

Education & Experience: 

• Culinary degree preferred , minimum 3–4 years progressive culinary experience, including supervisory or management responsibilities.
• Experience with purchasing, receiving, inventory control, and cost management is strongly preferred.
• Knowledge of F&B preparation techniques, health department regulations, and liquor laws.
• Strong computer literacy (Office 365)

Physical requirements:

• Long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.