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    TableOne - Executive Sous Chef - Honolulu, United States - TableOne Hospitality

    TableOne Hospitality
    TableOne Hospitality Honolulu, United States

    3 weeks ago

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    Description

    TableOne Overview:

    TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

    Location:

    TableOne - Izakaya - Romer House, Waikiki HI

    Overview:

    The Executive Sous Chef, will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation. Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant.

    Responsibilities:
    • Collaborate with the Executive Chef in creating and implementing menu items that align with our culinary standards and customer preferences
    • Oversee food preparation, ensuring that all dishes meet quality standards and are prepared in a timely manner
    • Lead and manage kitchen staff, providing guidance, training, and constructive feedback to promote a positive and productive work environment
    • Assist in inventory management, monitoring stock levels, and placing orders when necessary
    • Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen
    • Stay up-to-date with culinary trends and techniques, continuously enhancing your own culinary skills and sharing knowledge with the team
    • Assist in the development and implementation of cost-saving strategies and menu pricing decisions
    • Collaborate with other departments to ensure smooth operations and exceptional dining experiences for our guests
    • Take the lead in the absence of the Executive Chef, ensuring seamless operations and exceptional food quality
    Qualifications:
    • At least 3-4 years of experience in the direction and management of employees in a culinary environment.
    • Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis
    • Startup/Opening of Hotels & Restaurants experience is preferred.
    • Advanced knowledge of culinary, baking and pastry techniques
    • Thorough knowledge of food preparation techniques and food hygiene practices
    • Service oriented style with professional presentations skills
    • Maintain high standards of personal appearance and grooming
    • Experience managing and developing teams.
    • Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
    • A strong team player who supports their team and embraces ownership, accountability, and responsibility for the teams work
    • Excellent oral and written communication skills
    • Detail oriented, excellent prioritization, time management, organizational and follow up skills
    • Demonstrated ability for process excellence and project management
    • Experience implementing new F&B concepts
    • Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
    • Open availability and flexibility to work according to the needs of the business including some travel as needed
    • Comfortable with Word, PowerPoint and Excel
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