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

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.

• $75,000 to $85,000 Annually