Komo Sous Chef - Full time

Four Seasons Hotels and Resorts•Four Seasons Maui, HI

23d•$90,700 - $100,200•Onsite

About The Position

Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. This position is guest facing, with frequent guest interaction and engagement.

Requirements

Minimum 3 years culinary or related work experience. Advanced culinary knowledge is expected for this position.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
4-6 Years of experience in high-end restaurants/luxury hotel hotels.
3-5 years of experience in sushi focused restaurants with an emphasis on Japanese Cuisine.
Comprehensive experience in high-end Asian cuisine & Sushi Omakase concepts.
Thorough knowledge of various sushi types and sushi-rolling techniques.
Excellent knife skills.
Proficient skills in rice preparations, seafood fabrication.
Meticulous food safety, grooming and personal hygiene practices are required.
Serve Safe Manager Certification or equivalent (within 3 months)
Hawaii Food Handler’s Card
Tuberculosis Clearance

Nice To Haves

Previous supervisory experience is preferred.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
Be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
Describe and ensure quality of all food & beverage items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.