SOUS CHEF

HANDCRAFTED RESTAURANTS GROUP; Lahaina (HI); On-site; USD 65,000 - 90,000; Full time

Job summary

HANDCRAFTED RESTAURANTS GROUP in Lahaina, Hawaii, is seeking a proactive Sous Chef to support the Chef and lead the kitchen team. You will assist with all kitchen operations, manage the culinary staff, and step in for the Chef in their absence.

The Sous Chef also handles inventory, scheduling, and coordination with restaurant management for events and daily service. You should have at least four years of cooking experience, be a graduate of an accredited culinary school, and possess strong

Qualifications

• Experience: 4 years cooking experience; prior sous chef or chef de cuisine preferred.
• Graduate of an accredited culinary school.
• Computer skills: Microsoft Excel, Word, Outlook.

Responsibilities

• Assist the Chef in managing kitchen operations and culinary team.
• Input inventory counts, recipes, and review inventory reports.
• Assist in budgeting and cost control for food, kitchen supplies, and labor.
• Participate in hiring and training of BOH staff.
• Ensure compliance with health and fire regulations and maintain high standards of cleanliness.

Skills

Leadership and Management

Teamwork Abilities

Customer Oriented

Communication

Safety

Education

Graduate of an accredited culinary school

Tools

Microsoft Excel

Microsoft Word

Outlook

Job description

POSITION SUMMARY
Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef with all
aspects of the kitchen operations and management of the culinary team. Assume all duties and responsibilities of the Chef in
his/her absence. The Sous Chef is responsible to perform duties of all kitchen positions when necessary.
ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable
accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s)
Support the Chef in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct
any issues with inventory, systems, and staffing. Conduct disciplinary meetings, providing action steps and coaching
opportunities.
Assist the Chef in creating the kitchen budget (including capital improvements) and annual business plan; support the
execution of the restaurant business plan through completion of assigned action steps.
Assist the Chef with kitchen succession planning with and recommendations for training and development.
Assist the Chef with all food, kitchen supply, equipment costs and inventories.
Input inventory counts, new items, recipes, and review inventory reports.
Responsible for supporting, meeting, and maintaining, budgeted food costs; assist with preparation of food cost
reports.
Assist in the development of menu items based on palatability, nutritional value, portion size, presentation, restaurant
concept, and cost.
Assist Chef/Chef de Cuisine in planning and completing of quarterly food tastings to review execution of current
menu items and to share new menu ideas.
Review menu items and analyze recipes to assist the Chef in determining labor and overhead costs, and assigning
prices to menu items.
Assist the Chef with researching all food and kitchen supply vendors to ensure HCR standards of quality are met,
while supporting the business plan and budget.
Work with the Chef to create the budget for kitchen capital improvements, and assist in overseeing all aspects of those
improvements including facility and equipment.
Support the Chef in managing all aspects of kitchen organization, cleanliness, and maintenance, utilizing in-house
maintenance staff and outside maintenance contractors.
Assist the Chef with kitchen equipment repairs and maintenance. Assist in overseeing all aspects of facility and
equipment improvements.
Work with the Chef on special events, coordinating with event organizers on menus/food items, necessary
equipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing.
Participate in the hiring process by completing interviews, making hiring recommendations, and assisting the Chef in
making job offers as approved.
Support the Chef in the management of all kitchen staff focusing on morale, training opportunities, advancement, and
recommending necessary employment actions. Conduct meetings of disciplinary action and coaching opportunities.
Assist the Chef in meeting the budgeted labor percentage while upholding HCR standards for quality.
Ensure compliance with state, federal, and HCR food handling requirements and standards. Ensure all health and fire
department regulations are followed.
Strive continuously to improve your craft.
Be an ambassador of your restaurant and its brand in the community.
Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certified
trainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules.
Assist in completion of all BOH employee 60 day and annual reviews; communicate any employee feedback as
needed.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective
action for any and all violations of company policies, rules, and procedures. Ensure terminations are conducted with
HR approval and indicate a clear documentation when an employee is terminated for poor performance.
Ensure BOH employees are recognized on a fair and consistent basis to acknowledge those who perform
exceptionally
Assist to ensure HCR Online information and tests are up to date and all BOH employees have completed and
passed their assigned courses/exams before they are scheduled solo shifts.
Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certified
trainers who have received 90% or above on HCR Online and are identified as such on Hot Schedules.
Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items,
portions, and ingredients.
Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately
daily.
Ensure MSDS file is on hand and accessible for all staff.
Arrange for BOH employees to participate in craft workshops at least twice per audit period.
Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and
attendance. Regular attendance is an essential function of this job.

Qualifications

POSITION QUALIFICATIONS
Competency Statement(s)
Customer Oriented - Ability to take care of the customers needs while following company procedures.
Working Under Pressure - Ability to complete assigned tasks under stressful situations.
Safety - Ability to work safely by following all safety policies and procedures.
Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.
Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are
met.
Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.
Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.
Conflict Resolution - Ability to deal with others in an antagonistic situation.
Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific
knowledge/skill areas.
Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated
tickets.
Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.
Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of
the task.
Neat & Well Groomed - Neat & Well Groomed
SKILLS & ABILITIES
Experience: 4 years cooking experience Prior experience as a HCR Sous Chef or Chef de Cuisine preferred, or
prior external Chef experience
Computer Skills: Microsoft Excel, Word, Outlook
Certifications &
Licenses:
Graduate of an accredited culinary school.
Job offer contingent upon completion of background screening (any matters related to a
management position may be considered in an employment decision).
Other Requirements: Must have knife set.
PHYSICAL DEMANDS
N (Not Applicable) Activity is not applicable to this position.
O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day)
Physical Demands Lift/Carry
Stand C
Walk C
Manually Manipulate O
Reach Outward C
11-20 lbs C
21-50 lbs F
Push/Pull
Reach Above Shoulder F
Climb O
Squat or Kneel O
Bend F
Grasp C
Speak C
13-25 lbs C
26-40 lbs F
Other Physical Requirements
Vision (Near, Distance, Color, Peripheral, Depth)
Sense of Sound - Hear verbal requests by guests, coworkers, and managers
Sense of Smell
Sense of Taste
Sense of Touch
Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt when lifting over 25
lbs, safety glove
WORK ENVIRONMENT
Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become hot,
crowded, and can become high-pressure.