Alan Wong's Restaurant Sous Chef

The Kahala Hotel & Resort; Honolulu (HI); On-site; USD 77,000 - 84,000; Full time

Job summary

The Kahala Hotel & Resort is seeking a qualified Sous Chef to lead kitchen operations, relieve the Executive Sous Chef, and supervise all kitchen staff while upholding the hotel’s standards of food quality, freshness, and cleanliness.

Responsibilities include preparing menu items, training staff, managing shifts, coordinating menu development for banquets and restaurants, and assisting with payroll and ordering as needed.

Qualifications

• Eight (8) years culinary experience required.
• Basic computer knowledge including Microsoft Office (Excel and Word), Outlook email, and OpenTable.

Responsibilities

• Prepare menu items in accordance with hotel recipes and standards.
• Train, supervise, evaluate and schedule all Kitchen staff.
• Fulfill management duties in absence of the Executive Chef or Executive Sous Chef.
• Maintain proper food and labor cost control.
• Review, plan and develop menus for banquet functions and restaurants.
• Ensure cleanliness and safety of kitchen areas and equipment.
• Assist with administrative duties such as food ordering, payroll and receiving.

Skills

Culinary experience

Staff supervision

Education

High School Diploma or GED

Associate degree in culinary field (preferred)

Tools

Microsoft Office

OpenTable

Outlook Email

Job description

POSITION DESCRIPTION Department:CulinaryJob Title:Sous ChefPosition Designation:Non-UnionFLSA Designation:ExemptReports to:Executive Chef; Executive Sous Chef Job Summary: To perform all tasks in the Kitchen; relieves Executive Sous Chef; supervises and trains all employees in the Kitchen. Assists the Executive Chef and Executive Sous Chef in the planning, organizing and supervision of all aspects of food preparation. Ensures the maintenance of the hotels standards of food quality, freshness and cleanliness.

Pay Range: $77,250.00- $84,250.00 annually

Essential Functions:

• Prepare menu items in accordance with hotel recipes and standards.
• Train, supervise, evaluate and schedule all Kitchen staff.
• Fulfill management duties of the Executive Chef or Executive Sous Chef in their absence.
• Take necessary steps to maintain proper food and labor cost control.
• Review, plan and develop menus for banquet functions as well as restaurants.
• Ensures the operational safety and cleanliness of all kitchen working areas and equipment.
• Assists with administrative duties such as food ordering, payroll and receiving.

Additional Duties and Responsibilities:

• Report all suspicious persons or activities and hazardous or unsafe conditions to the Security Department.
• Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations.
• Respond to all guest questions.
• Provide guest assistance, direction and information as requested when working in public areas.
• Performs a variety of duties as assigned.

Other Requirements:

• Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.
• Ability to work varying shifts and maintain attendance in accordance with the hotels attendance policy.
• Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflict.

Required Experience/Skill and Abilities:

• Eight (8) years culinary experience required.
• Basic computer knowledge to include Microsoft Office (Excel and Word), Outlook email, use of OpenTable (reservation tracking system).

Required Education:

High School Diploma or General Education Diploma required. Associate of Arts degree in the culinary field preferred.

Licenses/Certifications:

• Certification of tuberculosis clearance required.
• CPR and Standard First Aid Certification preferred.
• Kitchen Sanitation Certificate preferred.

Mental Capacity & Organizational Skill Requirements:

• Knowledge of the fundamentals of cooking or baking preparation.
• Knowledge of accepted standards of sanitation.
• Knowledge of kitchen equipment operation (i.e. stove, oven, broiler, salamander, slicer, steamer, kettle, etc.).
• Basic mathematical skills sufficient to understand recipes, measurements and requisition amounts and portion sizes.
• Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have high levels of patience.

Communication Requirements:

• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees.

Physical Requirements (Based on an 8-hour work day):

Stand / Walk:68 hours a daySit:23 hours a dayDrive:
hours a day LIFT/CARRY:Occasionally = 1/3 workday. Frequently = up to 2/3 workday0-20 lbs.Frequently21-50 lbs.Occasionally51-100 lbs.Occasionally EMPLOYEE IS REQUIRED TO:Bend:FrequentlySquat:FrequentlyKneel:FrequentlyClimb:FrequentlyReach above Shoulders:FrequentlyPerform Repetitive Hand Motions:Frequently Other Physical Requirements: Ability to grasp, lift and/or carry up to 50 lbs. and/or otherwise move or push goods on a hand cart/truck weighing a maximum of 300 lbs. on a continuous schedule.Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives, spoons, spatulas, tongs, slicers, etc.).Ability to stand for extended periods of time and work in confined spaces.Ability to perform duties within extreme temperature ranges. Reviewed by: Human Resources Director Date: