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Kapolei

    Sous Chef - Kapolei, United States - realjobshawaii

    realjobshawaii
    realjobshawaii Kapolei, United States

    4 weeks ago

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    Full time
    Description

    Job responsibilities include but not limited to:

    • Minimum 2 years supervisory experience in a fast paced high volume kitchen in at least a Sous Chef position or higher.
    • Knowledgeable in a variety of cuisines, with attention to current food trends.
    • Prepare the kitchen to accept deliveries and oversee proper startup and use of kitchen equipment from the cooks and prep team in times when Chef is absent.
    • Communicate with the front manager to go over any issues, and or concerns from previous service and help develop solutions for any issues that may have occurred. Also communicate any new pertinent information to the front manager of any issues from the back of house.
    • Oversee kitchen team that deliveries are properly checked in, accounted for, and put away. Follow up with any low inventory items needing to be ordered.
    • Conduct line checks an hour before service starts to make sure no discrepancies in food quality, that standards are met. Make sure items are corrected as needed.
    • Work with the front manager to oversee expediting food during service to ensure smooth flow of food and excellent customer service.
    • Help front manager to address and remedy any issues that may arise with customers in regards to back of house matters, (i.e-food complaints, allergies,etc)
    • Show RESPECT for fellow team members, managers, customers, and work environment to promote a positive team-oriented atmosphere.
    • Utilize good judgement and common sense when making decisions that you think will best benefit your team and business.
    • Must be able to lift repeatedly up to 45lbs from the floor to waist height safely, and be able to stand for extended periods of time (at times in excess of 8+ hours) throughout the shift.
    • Train, Coach, and nurture team to help you execute a smooth service.
    • Utilize item tracker and sales report sheets to determine sales velocity of food items, this information will be provided to the Culinary director and GM to help update inventories, par levels, and make any necessary adjustments to the menu based upon the business.
    • Create schedules based utilizing proper forecasting and adjust as necessary with the needs of the business. (I.e-offsite functions, caterings, etc) Collaborate with Lead cook
    • Oversee and ensure proper closing procedures are done from the kitchen team. (I.e-all prep lists are completed by cooks, and items needed to be ordered are relayed to you before they leave.)
    • Assist the Chef with hiring, firing, coaching and disciplinary actions for the kitchen staff if needed. Ensure proper filing and documentation is completed.
    • Experience with conflict resolution between staff, brainstorming a solution to problems that may arise while maintaining a calm and professional demeanor.
    • You will have the opportunity to apply your creativity and create specials based upon customer feedback and current food trends. You will often have the opportunity to work with various special beers from around the world, and will be encouraged to create paired food events from time to time Specials will be presented and reviewed by the GM, Owners, and Chef to ensure that it adheres to the brand concept and that it MAKES SENSE
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