Komo Sous Chef - Full time
About The Position
The Sous Chef supervises and oversees the preparation of breakfast, lunch, and dinner items according to guest orders or kitchen management assignments, production requirements, and quality standards, while maintaining a safe and sanitary work environment. This is a guest-facing role involving frequent guest interaction and engagement. The role leads the outlet’s daily operation and team activities, including selecting, training, evaluating, motivating, coaching, and disciplining employees. It also involves maintaining visibility in the operation, recognizing team members, supporting positive guest relations, and handling guest complaints, concerns, and special requests. The Sous Chef ensures the quality of food and beverage items, ingredients, and preparation methods, and provides expert knowledge of wine and spirits in an attentive dining environment. The position controls labor and operating expenses through scheduling, budgeting, purchasing, inventory, and cash control.
Requirements
- Minimum 3 years of culinary or related work experience; advanced culinary knowledge is expected.
- 4–6 years of experience in high-end restaurants or luxury hotels.
- 3–5 years of experience in sushi-focused restaurants, with an emphasis on Japanese cuisine.
- Comprehensive experience in high-end Asian cuisine and Sushi Omakase concepts.
- Thorough knowledge of various sushi types and sushi-rolling techniques.
- Excellent knife skills.
- Proficiency in rice preparation and seafood fabrication.
- Meticulous food safety, grooming, and personal hygiene practices.
- Ability to operate computer equipment and other food and beverage computer systems.
- Ability to operate and use culinary production equipment and tools.
- Serve Safe Manager Certification or equivalent, to be obtained within 3 months.
- Hawaii Food Handler’s Card.
- Tuberculosis Clearance.
Nice To Haves
- Previous supervisory experience.
Responsibilities
- Supervise and oversee preparation of breakfast, lunch, and dinner items in accordance with guest orders or kitchen management assignments, production requirements, and quality standards.
- Maintain a safe and sanitary work environment.
- Select, train, evaluate, lead, motivate, coach, and discipline employees to ensure cultural and core standards are met.
- Manage daily activities and planning for outlet operations.
- Remain visible in the operation, recognize employees, promote good public relations, and handle guest, client, and group-contact complaints, concerns, or special requests.
- Describe and ensure the quality of food and beverage items, ingredients, and preparation methods.
- Provide expert knowledge of wine and spirits in an attentive and distinctive dining environment.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing, inventory, and cash control.
Benefits
- Competitive salary and wages.
- Comprehensive benefits package, including medical, dental, life insurance, 401(k), and Roth.
- Paid time off, including vacation, sick time, Live Well Day, and Community Care Day.
- Training and development opportunities.
- Learning & Development Subsidy.
- Career opportunities within the hotel and across Four Seasons.
- Employee Travel Program.
- Complimentary dry cleaning for employee uniforms.
- Complimentary employee meal and paid meal break.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
