Sous Chef

At Halekulani, a prestigious hotel in Waikiki Beach with a rich 100-year history, we embrace our core value of legacy, celebrating our cultural heritage through exceptional hospitality and unparalleled cuisine. Our employees, including those at Halepuna Waikiki, embody the "art of service." This role is an important part of our team.

Responsibilities

• Assist the Executive Chef in managing all aspects of a designated kitchen outlet, ensuring high-quality menu execution and excellent guest satisfaction.
• Develop and refine menu items, effectively managing food and labor costs to maintain profitability.
• Adhere to established health and safety standards.
• Anticipate and respond promptly to guest needs, maintaining positive guest relations, and efficiently resolving complaints.
• Ensure comprehensive knowledge of hotel services, local attractions, and activities to accurately respond to guest inquiries.
• Review daily operations, including house count, forecasted covers, catering, purchasing, meetings, and VIP/special guest activities.
• Inspect food inventory, requisition supplies, ensure proper receiving and storage, and maintain quality control according to health and safety guidelines.
• Manage staff scheduling, ensuring attendance and adherence to grooming/uniform policies.
• Review daily specials and offer feedback to the Executive Chef, Executive Sous Chef, and Chef De Cuisine.
• Assist in developing new menu items, testing recipes, and documenting procedures.
• Brief staff daily on schedules, business levels, and operational changes.
• Maintain up-to-date recipe cards, plating guides, and photographs.
• Ensure staff adheres to kitchen standards and cleanliness/sanitation procedures.
• Collaborate with the Chief Steward to address equipment needs, cleaning schedules, and health/safety protocols.
• Ensure adequate supplies and equipment are available and efficiently utilized.
• Communicate any changes to staff assignments in a timely manner.
• Perform kitchen line duties as needed during service.
• Conduct frequent kitchen inspections to address quality and procedural deficiencies.
• Control food costs through staff training on proper preparation, handling, and leftover food management.
• Instruct staff on equipment usage and maintenance.
• Complete work orders for maintenance requests.
• Foster a positive work environment and maximize productivity and employee morale.
• Monitor staff performance, ensuring adherence to department standards, and address any deficiencies.
• Assist in performance appraisals and disciplinary actions.
• Prepare weekly staff schedules and coordinate breaks to meet business demands.
• Maintain control over labor costs to match forecasts.
• Assist in the recruitment process, including completing requisition forms, conducting interviews, participating in tastings, and recommending hires.
• Prepare daily/weekly payroll reports.
• Document pertinent information and follow up on outstanding items.
• Perform all other duties as needed.

Supervisory Responsibilities

• Reports to: Executive Chef, Executive Sous Chef, Chef De Cuisine
• Supervises: Hourly kitchen staff

Qualifications

• High school diploma or equivalent vocational training certificate. College degree in a related field preferred.
• Minimum three (3) years of experience as a Sous Chef or similar position with supervisory responsibilities at a 4-star hotel or restaurant; or an equivalent combination of education and experience.
• Food handling certificate.
• Certification of Culinary training or apprenticeship program preferred.

Essential Skills and Abilities

• Ability to anticipate guest needs and maintain excellent guest relations.
• Strong organizational and multitasking skills in a fast-paced environment.
• Excellent verbal and written communication skills.
• Proficiency in operating, cleaning, and maintaining kitchen equipment.
• Comprehensive knowledge of cooking techniques and knife skills.
• Strong understanding of safety, sanitation, and food handling procedures.
• Ability to plan and develop menus, adapt recipes, and adjust portions.
• Proficiency with common computer programs (Word, Excel, Outlook, PowerPoint).
• Ability to work effectively under pressure and in a team environment.

Physical Requirements

• Ability to lift up to 50 pounds.
• Ability to perform various physical movements throughout the kitchen.
• Ability to reach 5 feet.
• Ability to stand for extended periods.

Work Environment

• Work in main kitchen, outlet kitchens, and stewarding areas.
• Indoor, air-conditioned office occasionally.
• Indoor/outdoor, non-air-conditioned areas.
• Exposure to varying temperatures and noise levels, as well as potential exposure to dust, chemicals, fumes, mites, or odors.

Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Pay Type: Salary

Location: 2199 Kalia Road, Honolulu, Hawaii, example .com

• Medical, Dental, and Vision Insurance.
• 401(k) Retirement Plan with Company Match.
• Paid Time Off and Holidays.
• Complimentary Meals during Work Hours.

• Minimum three (3) years of experience as a Sous Chef or in a similar position.
• Highly organized and detail-oriented.
• Strong verbal and written communication skills.
• Comprehensive knowledge of cooking, knife-handling techniques, and food handling procedures.
• Ability to plan and develop menus and expand or condense recipes.
• Experience with various computer programs including Word, Excel, Outlook, and PowerPoint.
• Ability to work calmly and effectively under pressure.