Kitchen - Sous Chef

Pacific Hospitality Group • Koloa, HI

72d

About The Position

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment.

Requirements

• Requires ability to lead others in the department by mentoring and providing training.
• Ability to monitor labor as required by anticipating business activity.
• Completes required training as scheduled.
• Requires ability to serve needs of guests through verbal face-to-face interactions.
• Must demonstrate positive attitude and professional demeanor.
• Requires strong communication and interpersonal skills.
• Uses logic and reasoning to identify strengths and weaknesses of alternative solutions.
• Requires attention to detail.
• Requires ability to learn and use POS computer systems.
• Strong attention to detail and ability to handle multiple tasks.
• Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to read, analyze, and interpret general business periodicals.
• Ability to write reports, business correspondence, and procedure manuals.
• Must be able to speak, read, write and understand English.

Nice To Haves

• Completion of an approved Culinary Program or Apprenticeship.
• Associate's degree in culinary arts preferred.
• Two years of increasingly responsible culinary experience in hotel environment required.
• Prior supervisory experience desired.
• Must have a valid current Food Handlers Card or ServSafe or willingness and ability to obtain one within 30 days of employment.

Responsibilities

• Manages subordinate team members responsible for restaurant food preparation.
• Responsible for the overall direction, coordination, and evaluation of staff.
• Monitors day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations.
• Takes or recommends corrective action as needed.
• Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas.
• Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports.
• Partners with the Executive Chef to make decisions to maximize profitability.
• Ensures quality and portion control while minimizing waste or loss of supplies.
• Ensure guests receive outstanding, consistent, exceptional service.
• Circulates through each dining area to seek opportunities to improve satisfaction.
• Handles guest concerns or complaints immediately.
• Ensures all kitchen areas are clean and properly set up.
• Maintains sufficient inventory of food, supplies and equipment and orders as needed.
• Participates in weekly/monthly inventories.
• Ensures compliance with all food and beverage regulations.
• Monitors SOPs to ensure consistent exceptional food is provided.
• Assists in developing and updating policies and procedures.
• Participates in weekly/monthly meetings with Culinary Management Team.
• Follows all standard food handling, sanitation and health department guidelines.
• Reports on potential safety issues to Executive Chef.
• Recommends merit decisions within budget or established guidelines.
• Responds to guest inquiries and coordinates special arrangements and requests.
• Assists in developing the annual budget for assigned areas.
• Resolves guest complaints within scope of authority.

Benefits

• Health Insurance
• Vision Insurance
• Dental Insurance
• Pharmacy Insurance
• 401K
• Referral Bonus
• Paid Time Off
• Birthday Holiday (Full-Time or Part Time Only)
• Gone Fishing Holiday (Full-Time Only)
• Opportunities for advancement

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Industry: Accommodation
• Education Level: Associate degree
• Number of Employees: 1,001-5,000 employees