Sous Chef

GENERAL SUMMARY: The Sous Chef set the culinary and sanitation standards of the back of the house, while also sharing the responsibility of ensuring safety/sanitation protocols are followed at all times. The sous chef works under the direction of the Executive Chef/Culinary Director to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Sous Chefs also works in tandem with the General Manager/Front of the House Managers to ensure seamless operations,

REQUIRED QUALIFICATIONS:

· Contributes to building and maintaining a positive work culture at all times

· Flexible schedule, especially during busy seasons

· Ability to communicate effectively and work well with others

· Ability to remain calm, prioritize and multitask in a fast-paced environment

· Ability to handle guest requests and needs in a professional and pleasant manner

· Remains calms /productive in a fast-paced environment

· Can stand for long periods of time (majority of shift)

· Can bend, twist, squat, kneel, reach overhead, and walk safely

· Can safely adhere to sanitation/safety protocol at all times

· Able to lift 40+ lbs of food/inventory at a time

· Contributes to building and maintaining a positive work culture at all times

· 5+ years culinary experience in a high-volume, full service restaurant

· Preferred 4-year degree or culinary school completion

· Familiarity with menu costing procedures

· High level of creativity and reliability

· Knowledge of kitchen safety and kitchen best practices in all areas

ESSENTIAL FUNCTIONS:

· Creates and fosters a positive environment at all times

· Operates with safety and sanitation in mind at all times

· Oversees/manages meal preparation/work stations in accordance to all safety regulations and under the direction of the Culinary Director

· Cook and plate dinner food items in a timely manner according to specifications

· Prepare assigned station with all food items and equipment necessary for shift

· Assist in scheduling kitchen staff when needed to ensure optimal resource management and speed of service

· Assist Executive Chef and Culinary Director in calculating food costs as needed

· Train new and existing staff on meal preparation, arrangement and plating of dishes

· Cross train staff on multiple stations to maximize resources

· Personally respond to customer inquiries and concerns, ensuring guest satisfaction

· Monitor/track, and replenish inventory as needed, ensuring reduced waste

· Research and promote any new developments in cuisine/equipment

· Ensure all food stations/equipment/food are safe/sanitary at all times

· Be self-directed, possesses the ability to see what needs to be done, and addressing the needs without needing reminder to do so

· Limit all food waste/damage/labor waste, report any misconduct properly

· Do not tolerate behavior that does not promote a positive-work culture

· Performs all other duties as assigned

CULTURAL TASKS:

· Knowledge of our mission statement and core values

· Knowledge of area attractions

· Promotes the “Aloha Pass It On” initiative to the community

· Embodies the Aloha spirit

· Exudes a Guest first mentality and philosophy

TECHNICAL SKILLS REQUIRED:

· Ability to navigate/use ChefTech and/or any other company programs

· Ability to navigate HR Symphony for personnel issues (onboarding, scheduling, timekeeping)

· MS Office proficient

SUPERVISORY RESPONSIBILITIES:

In accordance with applicable policies/procedures and Federal/State laws, this position may perform the following supervisory responsibilities: interviewing, hiring, orienting, and training staff; planning, assigning, and directing work; coaching and appraising performance; rewarding and disciplining staff; addressing complaints and resolving problems.

Position directly oversees the following positions:

· All BOH hourly positions

Employment Type: Full Time