Kitchen - Sous Chef

Human Resources • Koloa, HI

74d

About The Position

The Sous Chef manages subordinate team members responsible for restaurant food preparation and oversees the overall direction, coordination, and evaluation of staff. This role involves monitoring day-to-day kitchen operations to ensure that product presentation and service exceed guest expectations and meet property standards. The Sous Chef works to achieve budgeted revenues, controls expenses, and maximizes profitability within assigned areas, utilizing corporate-approved computer programs to analyze forecasts, cost, and revenue reports. The position requires ensuring quality and portion control while minimizing waste or loss of supplies. The Sous Chef circulates through dining areas to ensure guests receive outstanding service and handles any guest concerns or complaints. Additionally, the role involves maintaining kitchen cleanliness, inventory management, compliance with food and beverage regulations, and participation in meetings with the Culinary Management Team to meet weekly goals and standards.

Requirements

• Ability to lead and mentor team members.
• Strong communication and interpersonal skills.
• Attention to detail and ability to handle multiple tasks.
• Ability to learn and use POS computer systems.
• Ability to read, analyze, and interpret business documents.
• 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 a hotel environment.
• Prior supervisory experience desired.
• Valid current Food Handlers Card or ServSafe certification.

Responsibilities

• Manage subordinate team members responsible for restaurant food preparation.
• Monitor day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations.
• Achieve budgeted revenues, control expenses, and maximize profitability.
• Ensure quality and portion control while minimizing waste or loss of supplies.
• Circulate through dining areas to ensure outstanding guest service.
• Maintain kitchen cleanliness and proper setup.
• Manage inventory of food, supplies, and equipment.
• Ensure compliance with food and beverage regulations.
• Participate in weekly/monthly meetings with Culinary Management Team.
• Follow all standard food handling, sanitation, and health department guidelines.
• Report safety issues and ensure the use of Personal Protective Equipment (PPE).
• Respond to guest inquiries and coordinate special arrangements.
• Assist in developing the annual budget for assigned areas.

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: Mid Level
• Education Level: Associate degree
• Number of Employees: 1,001-5,000 employees