Naupaka Sous Chef (Salary)

Band 3 MKR Sous Chef     Primary Responsibilities: Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Support and assist other chefs when needed. Prepare and cook food items, requisition needed, supplies, and food items. Oversee designated restaurant outlet/s. Inspect kitchen equipment; check on usability or stored and refrigerated items.   Essential Duties: Perform daily review of food and labor cost for designated outlet/s Plan menu and oversee food preparation and production for designated outlet/s Maintain recipe costing sheets for designated outlet/s Scheduling for designated outlet/s according to department labor standards and forecasting Establish and implement cost and portion control procedures in designated outlet/s Assist executive chef or Executive sous chef in the day-to-day operations of the culinary department Work with the Executive steward to ensure that designated outlet/s kitchens and equipment are properly cleaned Assist all restaurant outlet/s in food preparation as needed Other related duties as assigned or required   Other Duties: Attend resort manager’s meeting Assist banquets in planning and food production as needed Conduct regular department meetings Maintain department bulletin boards Generate and distribute department SOPs when necessary Establish and maintain relationships with guests and clientele   Working Conditions Normal office conditions Main prep kitchen, restaurant kitchens, and outdoor/mobile kitchens Kitchen noises; pot and pans; talking in loud voices   Work hours Must be able to work schedule set by the executive Chef Must be able to work long and irregular hours. Must be able to working excess of 55 hours per week   Equipment use Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software Ability to use the telephone Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines Use a knife or other cutting and kitchen tools safely and efficiently Must be able to operate kitchen equipment for cooking and baking   Mental and Physical Demands Ability to prioritize and organize workload to ensure deadlines are met Able to manage stressful and challenging situations Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs, and ability to advance in the resort Able to walk the hotel to check on all kitchens and restaurants and functions Sits at a desk to do administrative duties; walks throughout the hotel to meet with other departments or attend scheduled meetings.   Communication Demands Must have the ability to communicate verbally and in writing to employees, department managers, and guests Ability to write recipes, memos, policies and procedures Ability to communicate over the phone   Minimum Qualification Requirements 8 years related work experience and schooling Food safety certification Department of Health TB Clearance

Salary : $65,000 - $95,000