Pastry Sous Chef

The Kahala Hotel & Resort•Honolulu, HI

1d•$75,000 - $79,000

About The Position

Basic Job Function : To plan, organize and supervise all aspects of food preparation. Ensures the maintenance of the hotel's standards for food quality, freshness and cleanliness. Essential Functions: Directs, manages and supports the operations of the culinary department, communicates daily and attends any pertinent meetings with food & beverage outlets, food & beverage administration or other departments and ensures the operational safety and cleanliness of all kitchen working areas and equipment Assists and participates in the hiring process and decision making of the culinary applicants. Assists with the preparation and completion of the annual performance appraisals and may review with each colleague in a timely manner. Establishes and maintains a professional, trained and motivated staff through effective implementation of performance and career-development programs and to ensure the highest level of professional competence and efficient continuity within those positions. Assists in the planning and development of new menu items and conducts research for special ethnic food promotions and theme parties, assists with reviews and revisions of existing menus as needed Monitors business forecast and ensures staffing requirements are met while maintaining payroll control and overall financial success of the department. Forecasts labor costs, analyzes cost and revenue reports to ensure the maximization of profits, orders food and general supplies, analyzes overall operations and the coordinates equipment acquisition and maintenance. Researches, develops and recommends new approaches, policies and procedures to effect continual improvements in efficiency of the department and services performed. Communicates with local produce distributors to ensure proper delivery and to take advantage of unusual or seasonal products. Additional Duties and Responsibilities : Reports all suspicious persons or activities and hazardous or unsafe conditions to the Security Department. Provides instruction and/or guidance for guest and employee safety in fire or other emergency situations. Responds to guest questions. Provide guest assistance, direction and information as requested when working in public areas. Participates in any food related promotions and activities. Approves requisitions for Kitchen supplies and food items. Makes budgetary and long term development proposals. Performs a variety of other duties as assigned. INFORMATION: This job description in no way states or implies that these are the only duties to be performed by the employee filling this position. Employee will be required to follow any other job-related instructions and to perform any other job-related duties requested by management. Management has the right to add to, revise, or delete information in this job description. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Requirements

High School Diploma or General Education Diploma required
Culinary apprenticeship and/or hotel management degree required
Microsoft Excel and Word
Two (2) to Three (3 ) years of Kitchen Management experience
Certification of tuberculosis clearance required
Knowledge of the fundamentals of cooking or baking preparation
Knowledge of accepted standards of sanitation
Knowledge of kitchen equipment operation (i.e. stove, oven, broiler, salamander, slicer, steamer, kettle, etc.)
Basic mathematical skills sufficient to understand recipes, measurements and requisition amounts and portion sizes
Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have a high level of patience
Ability to use sound judgment
Ability to comprehend and follow oral and written instructions and procedures
Ability to prioritize work
Ability to communicate effectively in English both verbally and in writing
Ability to reach and grasp overhead, bend, stoop and squat
Sufficient hand dexterity in order to use all kitchen equipment, such as, but not limited to, knives, spoons, spatulas, tongs, slicers, etc.
Ability to move throughout the work area while performing the essential job functions
Ability to lift up to 50 lbs
Ability to stand for extended periods of time
Ability to perform duties within extreme temperature ranges
Ability to move, pull, or push goods on a cart or hand truck weighing a maximum of 75 lbs
Must maintain a neat, clean and well groomed appearance as outlined in the employee handbook
Ability to work varying shifts and maintain attendance in accordance with the hotel’s attendance policy
Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards

Nice To Haves

CPR and Standard First Aid Certification preferred
Kitchen Sanitation Certificate preferred

Responsibilities

Directs, manages and supports the operations of the culinary department
Communicates daily and attends any pertinent meetings with food & beverage outlets, food & beverage administration or other departments
Ensures the operational safety and cleanliness of all kitchen working areas and equipment
Assists and participates in the hiring process and decision making of the culinary applicants
Assists with the preparation and completion of the annual performance appraisals and may review with each colleague in a timely manner
Establishes and maintains a professional, trained and motivated staff through effective implementation of performance and career-development programs and to ensure the highest level of professional competence and efficient continuity within those positions
Assists in the planning and development of new menu items and conducts research for special ethnic food promotions and theme parties, assists with reviews and revisions of existing menus as needed
Monitors business forecast and ensures staffing requirements are met while maintaining payroll control and overall financial success of the department
Forecasts labor costs, analyzes cost and revenue reports to ensure the maximization of profits, orders food and general supplies, analyzes overall operations and the coordinates equipment acquisition and maintenance
Researches, develops and recommends new approaches, policies and procedures to effect continual improvements in efficiency of the department and services performed
Communicates with local produce distributors to ensure proper delivery and to take advantage of unusual or seasonal products
Reports all suspicious persons or activities and hazardous or unsafe conditions to the Security Department
Provides instruction and/or guidance for guest and employee safety in fire or other emergency situations
Responds to guest questions
Provide guest assistance, direction and information as requested when working in public areas
Participates in any food related promotions and activities
Approves requisitions for Kitchen supplies and food items
Makes budgetary and long term development proposals
Performs a variety of other duties as assigned