Manta PM Sous Chef (Salary)

Human Resources Team•Waimea, HI

About The Position

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more. At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us. MKR Sous Chef Primary Responsibilities: Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Support and assist other chefs when needed. Prepare and cook food items, requisition needed, supplies, and food items. Oversee designated restaurant outlet/s. Inspect kitchen equipment; check on usability or stored and refrigerated items. Essential Duties: Perform daily review of food and labor cost for designated outlet/s Plan menu and oversee food preparation and production for designated outlet/s Maintain recipe costing sheets for designated outlet/s Scheduling for designated outlet/s according to department labor standards and forecasting Establish and implement cost and portion control procedures in designated outlet/s Assist executive chef or Executive sous chef in the day-to-day operations of the culinary department Work with the Executive steward to ensure that designated outlet/s kitchens and equipment are properly cleaned Assist all restaurant outlet/s in food preparation as needed Other related duties as assigned or required Other Duties: Attend resort manager’s meeting Assist banquets in planning and food production as needed Conduct regular department meetings Maintain department bulletin boards Generate and distribute department SOPs when necessary Establish and maintain relationships with guests and clientele Working Conditions Normal office conditions Main prep kitchen, restaurant kitchens, and outdoor/mobile kitchens Kitchen noises; pot and pans; talking in loud voices

Requirements

8 years related work experience and schooling
Food safety certification
Department of Health TB Clearance
Must be able to work schedule set by the executive Chef
Must be able to work long and irregular hours.
Must be able to working excess of 55 hours per week
Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software
Ability to use the telephone
Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines
Use a knife or other cutting and kitchen tools safely and efficiently
Must be able to operate kitchen equipment for cooking and baking
Ability to prioritize and organize workload to ensure deadlines are met
Able to manage stressful and challenging situations
Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs, and ability to advance in the resort
Able to walk the hotel to check on all kitchens and restaurants and functions
Sits at a desk to do administrative duties; walks throughout the hotel to meet with other departments or attend scheduled meetings.
Must have the ability to communicate verbally and in writing to employees, department managers, and guests
Ability to write recipes, memos, policies and procedures
Ability to communicate over the phone

Responsibilities

Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food.
Support and assist other chefs when needed.
Prepare and cook food items, requisition needed, supplies, and food items.
Oversee designated restaurant outlet/s.
Inspect kitchen equipment; check on usability or stored and refrigerated items.
Perform daily review of food and labor cost for designated outlet/s
Plan menu and oversee food preparation and production for designated outlet/s
Maintain recipe costing sheets for designated outlet/s
Scheduling for designated outlet/s according to department labor standards and forecasting
Establish and implement cost and portion control procedures in designated outlet/s
Assist executive chef or Executive sous chef in the day-to-day operations of the culinary department
Work with the Executive steward to ensure that designated outlet/s kitchens and equipment are properly cleaned
Assist all restaurant outlet/s in food preparation as needed
Other related duties as assigned or required
Attend resort manager’s meeting
Assist banquets in planning and food production as needed
Conduct regular department meetings
Maintain department bulletin boards
Generate and distribute department SOPs when necessary
Establish and maintain relationships with guests and clientele