Executive Sous Chef - Full Time - Top Wages!

The Fish Hopper - KAILUA Kona

Job Description: EXECUTIVE SOUS CHEF

Summary:

Oversee all foods, recipes and food production. Initiates development of menus, food purchase specification, and recipes. Supervises all production of menu items. Maintains high professional food quality and sanitation standards. Trains and mentors kitchen personnel, upholds company policies and abides by state employment standards. Represents The Fish Hopper with a professional and positive outlook.

Duties and Responsibilities:

• Plan menus and work out food and labor costs
• Plan staff schedules and supervise the activities of cooks and kitchen staff
• Coaches staff with food preparation issues, trains SOUS CHEFs and other kitchen staff members to have clean stations and standards
• Order food, kitchen supplies and equipment working with local fishermen and vendors for best pricing
• Demonstrate techniques to cooks and advise on cooking procedures
• Train and enforce sanitary regulations and Fish Hopper policies
• Assist in hiring, supervising, training and disciplining staff
• Assist and maintain portion and inventory control. Perform physical inventories monthly, ensure FIFO and food rotation is practiced.

Knowledge Skills and Abilities Required:

• Ability to plan a variety of menus and daily specials, predominantly seafood.
• Knowledge of supplies, equipment and/or services ordering and inventory control.
• Ability to read, understands, follow, and enforce safety procedures.
• Organizational and Coordination skills.
• Knowledge of planning and scheduling techniques.
• Skills in cooking and preparing a variety of foods.
• Ability to develop and test recipes and/or techniques for food preparation/presentation.
• Ability to supervise and train employees, to include organizing, prioritizing and scheduling work assignments.
• Ability to coordinate quality assurance programs in area of specialty.
• Ability to plan work schedules and assign duties; ability to provide or arrange for training

• Maintain high level of personal cleanliness, good communication skills and enjoy cooking
• Punctuality and flexibility to perform shift work on the basis of a 60-70 hour workweek schedule as required
• Ability to work under pressure and stay calm in difficult situations.

Working Conditions and Physical effort:

• Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors and/or loud noises.
• Moderate physical activity. Requires handling of average-weight objects up to 30 pounds or standing and/or walking for more than (8) hours per day.

*Must have a NEgative TB Test

*Must BE SERV-SAFE CERTIFIED

*Pay is based on Experience

*Must be available days/nights/weekends/holidays

*Insurance Available once eligible

The job DESCRIPTION of EXECUTIVE chef is a GUIDE TO ASSIST such EMPLOYEE in his/her position. The position of EXECUTIVE chef may expand in areas beyond this description and should not be INTERPRETED as a LIMITATION of the position. The Owner has the right to modify or change this description at any time, without prior notice.