Sous Chef

Compensation Type

Location

The Romer House Waikiki, Hawaii

Overview

The Sous Chef is responsible for providing culinary direction and leadership for the Kitchen. In collaboration with the Executive Chef to drive the strategic direction and development of the kitchen. They are responsible for leading the entire team in achieving exceptional quality of food, while actively managing the financial goals of the kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.

Responsibilities

• Provide leadership to create a culture and work environment based upon respect
• Providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and guest satisfaction
• Create dynamic menus for all outlets that evolves and changes on a regular basis
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to the restaurant’s profitability
• Develop, implement, and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Implement and maintain F&B marketing and other marketing activities and restaurant programming initiatives
• Coordinate operations with other restaurant departments to ensure efficient service
• Understand all policies, procedures, standards, specifications, guidelines, and training programs for TableOne Hospitality
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the employees and guests
• Investigate and resolve guests' complaints regarding food quality, service, or accommodation
• Perform other duties as requested by management
• Ability to work independently and with all levels of leadership in a fast-paced environment
• Team player with enthusiastic outlook and creative mind
• Strong organizational skills and attention to detail

Qualifications

• At least 2-3 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 team’s 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