Ensure the highest quality preparation and presentation of fine cuisines in all Spanish Bay outlets with a focus on Hawaiian-fusion cuisine. Responsible for profitable financial management, effective leadership, excellent customer service skills, and supervision of department. Assist Executive Chef with developing menu items, menu matrix and standardized recipes while managing food and labor costs as well as assisting the Executive Chef with any departmental initiatives. Graduate of an accredited culinary program or apprenticeship under highly respected chef at a premier restaurant preferred. Knowledge of all stations. Broad knowledge of varied cuisines and ability to integrate regional and seasonal ingredients to menus. Five or more years of restaurant, resort or hotel experience with a minimum of two years full responsibility as a Sous Chef required. Food safety certification required.