Sous Chef

Sous Chef Kona
$65 - $80K/year DOE

Job Summary

Supports the Executive Chef in overseeing the day-to-day administration and culinary operations. This person is responsible for training, supervising and working with the culinary staff in order to prepare, cook and present menu items consistent with the company's culinary standards and excellence. Monitors and controls kitchen maintenance/sanitation; labor and food costs; creating and enforcing standards. The Sous Chef must be a liaison with all departments within the kitchen and all other departments.

Functions & Responsibilities

• 40% - Lead by example on the line either manning a station or expediting service.
• 30% - Plan and organize purchasing and food preparation. Ensure proper daily opening and closing of kitchens. Delegate responsibility effectively to use the strengths of the entire culinary team. Perform administrative tasks as assigned by the Executive Chef.
• 10% - Assist in creating and implementation of innovative dishes and plate presentations with other Sous Chefs/F&B Director/Executive Chef.
• 10% - Enforce all Health department codes re: cleanliness, time/temperature standards, and approved methods of heating, cooling and reconstituting products for service.
• 10% - Observing workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

Supervisory Responsibilities

• Assists with applicant interviews and selection, onboarding, training, developing and engaging hosts. Assists with ensuring that the quality of standards for the property/department are met and carried out in accordance with the company and brand standards as appropriate, and that the work environment is productive, positive and effective.
• Supervises the work of hosts in the department or area of responsibility; assists with planning, assignments and scheduling work; assists in managing workload, occupancy, and other needs in an effective and efficient manner. Approves schedule changes, authorizes overtime, payroll and other pay-related items as needed in the absence of the manager.
• Assists with planning and controlling the department's budget; monitoring and controlling expenses. Participates in the budget planning process with the manager and provides recommendations for changes to the budget as needed.
• Recommends actions to hire, promote, demote, discipline and terminate hosts with final approval from their respective manager and Human Resources. Handles and addresses host complaints, suggestions and seeks support for assistance as needed. Works with his/her manager/supervisor and Human Resources to address such issues as needed to ensure consistency and application/adherence to all HR-related policies and procedures.
• Provides recommendations on host performance through proper training, counseling, host recognition, and host communication/dialogues; assists with administering talent reviews/assessments and other support resources as needed.
• Assures the safety and security of hosts and the property/department at all times.
• Responsible for managing, applying and ensuring consistent application of all company policies and procedures; sets the example for all hosts.
• Keeps updated and abreast of changing standards, applicable regulations, laws and industry practices.

Education/ Experience

• High School Diploma or equivalent.
• Culinary School Associates Degree or Accredited Certification preferred.
• 3 years experience in relevant managerial role.

Certificates/ Licenses

• Valid Driver’s License
• Valid Liquor License preferred
• Serve Safe Manager’s Certification

Language Skills

• Command of the English language both written and verbal.

Computer Skills

• Microsoft Word
• Microsoft Excel
• Microsoft PowerPoint preferred
• Microsoft Outlook

Physical Demands

• Able to lift 50 lbs or more
• Able to move or lift up to 200 lbs with the aid of equipment
• Able to climb, crawl, bend, crouch or other non-sitting or non-standing postures
• Ability to sit for extended periods of time
• Ability to stand for extended periods of time
• Ability to climb hand over hand or twist the upper body

Additional Skills

Skills and knowledge to include: the ability to train, lead, direct and develop a team, along with exceptional verbal and written communication skills; cost control; and knowledge of all kitchen related tasks; computer skills; kitchen department organizational skills and knowledge; guest contact and staff management. On a daily basis must monitor food production, quality and consistency, staffing levels and department training.