Kalia Theatre (new Waikiki Luau site under construction) Sous Chef - OEM

Highgate Hotels•Honolulu, HI

11d

About The Position

The Sous Chef at Kalia Theatre is responsible for the quality, consistency, appearance, taste, and cost of meals prepared in the kitchen. The role provides staff training, meets corporate quality standards, and helps establish and enforce food specifications, portion control, recipes, and sanitation practices. The Sous Chef controls food and labor costs while maximizing guest satisfaction. This is an OEM position, and overtime applies and is calculated accordingly. The Sous Chef oversees daily kitchen operations and food production, including hot food from the main kitchen and bakery and cold food from the pantry. The role works with the Director of F&B to create and implement menus, monitors food quality and presentation, and ensures compliance with company procedures and local sanitation requirements. The position also includes staff supervision, reporting, inventory and purchasing oversight, guest service, and participation in required meetings, training, and management-on-duty coverage.

Requirements

At least 4 years of related progressive experience, or graduation from a culinary program with at least 2 years of progressive experience in a hotel or related field.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
Ability to maintain a warm and friendly demeanor.
Effective verbal and written communication with employees and guests at all levels in an attentive, courteous, and service-oriented manner.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to understand and evaluate complex information and data from various sources to meet objectives.
Ability to maintain confidentiality of information.
Ability to work long hours when required.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Responsibilities

Work with other F&B managers and keep them informed of F&B issues as they arise.
Keep the immediate supervisor informed of problems or matters requiring attention.
Coordinate and monitor Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor the quality of food products and their presentation.
Oversee daily kitchen operations and food production, including hot food from the main kitchen and bakery and cold food from the pantry.
Inform cooks of daily forecasts and customer counts so they can prepare and serve food on time.
Respond to guest complaints in a timely manner.
Ensure compliance with SOPs in all outlets and with requisition procedures.
Conduct staff performance reviews according to Highgate Hotel standards.
Understand, implement, and monitor corporate outlet promotions, including buffet and three-meal concept standards.
Know and enforce local health department sanitation laws.
Compute daily food costs.
Work with the Director of F&B to create and implement menus.
Assess food portion size, visual appeal, taste, and temperature.
Check stations at the end of each shift for proper food storage and sanitation.
Check food purchases for proper ordering, quality, and price structure.
Oversee daily food preparation, outlet sanitation, receipt of daily inventories, log-on reports, and food cost reports.
Prepare daily food production sheets.
Cut meat, poultry, and seafood according to daily business.
Attend required hotel meetings and trainings and participate in management-on-duty coverage as required.
Maintain regular attendance and high standards of personal appearance and grooming, including wearing a nametag.
Comply with Highgate Hotel standards and regulations to support safe and efficient hotel operations.
Maximize productivity, identify problem areas, and assist in implementing solutions.
Handle problems by anticipating, preventing, identifying, and solving them as necessary.
Perform other duties as requested by management.