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744 Front St
Lahaina, HI 96761

808-669-6425

Executive Sous Chef

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The Job

The potential candidate Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Promotes positive kitchen culture and possesses the desire to mentor our staff and grow the program.

 

THE DETAILS

  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Able to make recommendations to the Executive Chef regarding succession planning.
  • To be aware of all financial budgets and goals.
  • To ensure that guests are always receiving an exceptional dining experience representing true value for money.
  • Ensure that all recipes and product yields are accurately costed and reviewed regularly.
  • Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
  • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to occupancy and function forecasts.
  • Ensure that associate meals and associate dining services are of a consistently high standard.
  • Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
  • Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.
  • Ensure that all culinary operations manuals are prepared and updated.
  • Ensure that the Department’s overall operational budgets are strictly adhered too.
  • Ensure that the culinary department adheres to all company policies and procedures.
  • Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
  • Ensure that meetings are well planned and results-orientated.
  • Creative menu planning and correct food preparation for each meal period including banquets.
  • To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing plan for the restaurant
  • Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with company standards.
  • Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
  • To fully understand the market needs and desires and ensure that the menus are developed to reflect those needs.
  • To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
  • To manage employees fairly and take a personal interest in knowing all culinary team members.
  • To project a positive and motivated attitude amongst all staff members.
  • To spend time in the restaurant to ensure that the operation is managed well by the Chef team.
  • To frequently verify that only the highest quality products are used in food preparation.
  • To Ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.
  • Responsible for the supervision of all kitchen staff and their activities within the culinary department.
  • Ensure that weekly work schedules administered and filed correctly.
  • Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
  • To delegate responsibilities to associates as required.
  • Coach and counsel employees in a timely manner and in accordance with Company policy.
  • To act as manager on duty for the restaurant as scheduled.
  • To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
 

The PERKS

  • Competitive salary coming in above industry standards
  • Medical and dental
  • 2 weeks paid vacation
  • Local events: food competitions, festivals, etc.
  • Opportunities for growth
  • Working for a rockstar in paradise!
 

THE QUALIFICATIONS

  • Fair and firm management abilities with high influencing skills.
  • Strong administration skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage.
  • Hands-on approach to all operational aspects.
  • Excellent communication skills and computer skills.
  • Initiative and Self-motivated.
  • Ideal training and coaching skills
  • 3+ years in BOH Management experience