CU Manta PM Junior Sous Chef (Salary)

Human Resources Team•Waimea, HI

1d•$75,500 - $82,000•Onsite

About The Position

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more. At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.

Requirements

1 year related work experience
Dept. of Health TB Clearance
Skills to effectively supervise and manage the department and meet goals.
Must be able to multi-task.

Nice To Haves

Food Safety Certificate

Responsibilities

Manage the kitchen of the dining outlet under his/her direction, operating within the budgeted food and labor cost.
Inventory food products available to develop daily specials.
Ensure efficient service while maintaining the high quality of food being served.
Supervise all food planning and production in his/her outlet.
Responsible for overseeing daily food requisitions, proper storage and handling procedures, and rotation of stock in his/her outlet.
Promote and maintain positive working environment.
Responsible for schedules, food/labor cost and other operational expense for his/her kitchen.
Assist Executive Chef/Executive Sous Chef/Banquet Chef in establishing and implementing cost control procedures for his/her kitchen.
Check outgoing plates for quality, proper preparations, presentation, temperature and portion size.
Assist Executive Chef/Executive Sous Chef/Banquet Chef in overseeing the quality of the food prepared and safe transportation to banquet sites.
Responsible for overseeing daily food requisitions, proper storage, handling procedures, and rotation of stock.
Check food products for freshness and wholesomeness.
Inventory food products available to develop daily specials for restaurants.
Has full knowledge of outlet menus.
Supervise, train, counsel, and evaluate kitchen personnel under his/her direction.
Assist kitchen personnel during periods of high demand to insure timeliness and quality of product.
Ensure positive and safe working environment.
Inspect equipment and submit work orders for repair as needed.
Perform a closing walk-through to assure all reach-ins are locked and all food items properly stored.
Responsible for ensuring sanitation and safety standards are met for food storage.
Insure kitchen and equipment is properly cleaned; follow-up with Executive Steward with concerns.
Ensure safety procedures and practices are followed.
Assist in offering relief coverage to Sous Chefs in other outlets, banquets or special events.
Respond to and resolve guests/clients and employee concerns.
Make recommendations regarding menu in an effort to increase sales, enhance profits and be competitive.
Update kitchen manuals of recipes and menu item photos whenever changes are made.
Perform other related duties as assigned or required.
Conduct regular department meetings.
Meet with Executive/Executive Sous Chef/Banquet Chef to review daily operations.
Communicate with restaurant and banquet managers’ pre/post service to provide feedback.