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    Kona Village - Hawaii, United States - Sous Chef - Commisary & Events

    Sous Chef - Commisary & Events
    Sous Chef - Commisary & Events Hawaii, United States

    1 week ago

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    Description


    OVERVIEW/BASIC FUNCTION:

    Control level of stock of
    food in house and what needs to be ordered, receive perishable items according
    to standards, apply and follow F. I. F.O. and storage system as per guideline.
    Provide a consistent quality of food and service to Internal and External
    customers, by adhering to and enforcing all Rosewood Hotel and resorts
    Standards of excellence, training and guidance of trainees and attendants.

    RESPONSIBILITIES:

    · Supervise and
    prepare shift operations and ensure compliance with all Food & Beverage
    policies, standards and procedures.

    · Assist Executive
    Chef in kitchen operations as necessary.

    · Perform all
    duties of kitchen associates as required.

    · Recognize
    superior quality products, presentations and flavor.

    · Maintain food
    preparation handling and correct storage standards.

    · Maintain
    purchasing, receiving and food storage standards.

    · Ensure compliance
    with all local, state and federal (Health Department) regulations. ·
    Support procedures for Food & Beverage portion and waste controls.

    · Calculate
    accurate theoretical and weighted food costs.

    · Follow proper
    handling and right temperature of all food products.

    · Know and
    implement Rosewood Hotels & Resorts Hygiene and Safety Standards.

    · Operate and
    maintain all department equipment and reports malfunctions.

    · Ensure all
    managers and associates follow all job safety regulations and all hazards are
    reported to Security Department and Engineering Department.

    · Conduct a
    preventative maintenance inspection on a monthly basis.

    · Be responsible
    for asset management of all outlet property and facilities.

    · Follow proper
    handling and right temperature of all food products.

    · Operate and
    maintain all department equipment and reports malfunctions.

    · Conduct a
    preventative maintenance inspection on a monthly basis.

    · Be responsible
    for asset management of all outlet property and facilities.

    · Order associate
    uniforms according to budget and ensures uniforms are properly inventoried and
    maintained.

    · Techniques and
    excellent plate presentations.

    · Participate in
    training staff on menu items including ingredients, preparation methods and
    unique tastes.

    · Train associates
    in safety procedures and supervise their ability to follow loss prevention
    policies to prevent accidents and control costs.

    · Develop and
    implement Manager, Supervisor & Associate training plans on a quarterly
    basis in conjunction with Human Resources Department.

    · Implement and
    follow Departmental Daily "15 Minutes" Training Program.

    · Participate in
    training the Restaurant and Catering staff on menu items including ingredients,
    preparation methods and unique tastes.

    · Periodically plan
    outside associates' activity to promote teamwork.

    · Interact with
    guests/customers, community, Company representatives, vendors and local education
    systems as needed.

    · Train, coach, and
    counsel associates in order to reach a satisfactory level of productivity.

    · Respond to guest
    inquires or concerns within 24 hours in what is deemed the appropriate manner.

    · Ensure the Hotel
    delivers to guests: "Simply Fresh Chef-crafted Food".

    · Maintain F&B
    concepts and Mission standards concerning preparation & presentation.

    · Carry a monthly
    self-inspection and make sure the Department is compliant with the Brand
    Standard Guidelines.

    · Promote positive
    inter-departmental relations through candid communication and cooperation.

    Required skills

    · Professional
    Skills: Strong organization skills; Possess the ability to perform all
    functions in the operation; Food and Beverage culinary management experience with
    demonstrated leadership; Extensive knowledge of food handling and sanitation
    standards; Strong organization skills and effective influence skills; Strong
    associates relation skills and conflict management skills; Effective
    decision-making skills; Knowledge of movement regulations and safety standards.

    · Language Skills:
    Good communication skills for verbal, listening and writing.

    QUALIFICATIONS:

    · Certification as
    required to comply with local and state codes.

    · Bachelor's Degree
    preferred.

    · Culinary
    Education preferred

    · Ability to use
    standard software applications and hotel system.

    SALARY RANGE:
    • $75,000 to $85,000 Annually
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