Sous Chef

The Beach House; Koloa (HI); On-site; USD 60,000 - 80,000; Full time

Job summary

The Beach House in Hawaii is seeking a Restaurant Kitchen Supervisor to coordinate all food service operations and support line cooks. You will oversee safety, inventory, and staff development while ensuring guest satisfaction in a fast-paced environment.

You will supervise training, participate in hiring, monitor budgets, and uphold HCR policies and procedures, delivering positive leadership and effective communication with a diverse team.

Qualifications

• Experience supervising kitchen staff in a fast-paced environment.
• Strong communication and leadership abilities.
• Ability to manage inventory and safety compliance.

Responsibilities

• Assist in coordinating all food service operations.
• Oversee training and development of kitchen staff.
• Participate in hiring and interviews; recommend new hires.
• Manage inventory and monitor health and safety regulations.
• Establish and maintain positive relationships with vendors.

Skills

Team leadership

Staff development

Conflict resolution

Hiring interviews

Job description

• Assist the Chef, Sous Chef, and/or Chef de Cuisine in coordination of all food sevice operations.
• Support the execution of the Business Plan trhough completion of assigned action steps.
• Oversee and approve training and development of the kitchen staff.
• Participate in the hiring process by conducting interviews and making hiring recommendations. May assist Chef/Sous Chef/Chef de Cuisine in approving new hires as assigned by the Chef.
• Participate in monthly inventory process.
• Assist in the implementation and management of HCR policies and procedures; active management of kitchen and restaurant procedures throughout scheduled shift.
• Provide direction to kitchen staff, ensuring execution of all employee duties.
• Monitor kitchen operations to ensure compliance with health and fire department regulations.
• Anticipate, identify, and correct any issues with inventory, systems, and staffing.
• Establish and maintain a positive relationship with vendors and act as a daily point of contact.
• Monitor labor costs to attain budgeted goals within HCR policies and procedures.
• Complete the duties of a Line Cook and when needed is responsible to perform duties of all kitchen positions.
• Must be guest oriented, posess the ability to work under pressure, utilizes active listening and effective written and oral communication with a variety of people, must show positive leadership and management skills, must demonstrate effective conflict resolution skills as well as coaching and development of staff, must be a teamplayer and have good decision making and judgment skills.

Requirements

Must be able to work in a fast paced, high energy, moderately noisy environment containing multiple personality types. Can become crowded and can become high pressure.

Must be able to do the following constantly: stand, walk, use of hands/fingers, reach outward, lift/carry 11-20 lbs, push/pull 11-20 lbs.

Must be able to do the following frequently: reach above shoulder, bend, lift/carry 21-50 lbs, and push/pull 26-40 lbs.

Must be able to do the following occasionally: squaty or kneel, and climb.

Must posess: sense of vision (near, distance, color, peripheral, depth perception), sense of sound (hear verbal requests by guests, coworkers, and managers), sense of smell, sense of taste, sense of touch, and the ability to work Personal Protective Equipment (non slip shoes, back belt if lifting over 25 lbs, safety glove when using knife).