Job Description

Sous Chef Starting Salary at $60,000/ Year Department: Regency Culinary Reports to: Kitchen Manager Status: Exempt 1. Job Purpose/Objective: The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef will be working with the Executive Chef with executing the food in the kitchen, driving menu design and kitchen creativity, and is responsible for growing and developing the product and profitability of the food service program. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. 2. Essential Job Functions: Incumbent may perform any or all the following: Food Production Executes and supervises food production activities, e.g., proper cleaning, cutting, marinating, seasoning, cooking of food items, etc. Coordinates and controls kitchen helpers in food storage (e.g., maintaining tidiness, following the first in – first out principle) Oversees day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation. Conducts, coordinates, and supervises inventories. Monitors material consumption and orders required food and equipment daily to satisfy the daily production plan. Participates in the development of food products and menus as needed for menu presentations. Must be aware of content in catering manuals; conducts updates when necessary. Executes countermeasures in the production in case of customer complaints. Supports training of kitchen helpers. Quality Maintains and monitors hygiene, health and safety standards and ensures that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to. Maintains and monitors quality, conducts quality control checks according to HACCP regulations. Conducts quality checks of goods received. Monitors and ensures compliance with recipe specifications. Leadership Ensures that the area of responsibility is properly organized, staffed, and directed. Creates daily schedule to ensure proper staffing requirements are met. Guides, motivates and develops the subordinate employees within the Human Resources Policy. Teaches and trains staff of production and presentation changes to menu items. Makes the company’s values and management principles live in the department(s). Implements and controls the cost budget in responsibility; initiates and steers corrective actions in case of deviations. Disciplines and documents underperforming staff members. Acts as Executive Chef in the absence of the Executive Chef. Performs other related duties as assigned or requested. 3. Essential Skills (Minimum qualifications individual must possess when entering position) – i.e., skillsets, education, certifications, etc. Minimum 5 years, high volume catering/banquet experience. Minimum 5 years management experience in food and beverage operation. High Volume restaurant experience; must have worked in restaurants doing over $XX sales annually. A stable work history, no more than two employers in the previous six years. Strong and effective communication, documentation, and organizational skills. Ability to maintain high levels of food cost and hygiene. Knowledge of food and hygiene regulations (HACCP) is required. Ability to lead and mentor a team. Must be able to demonstrate strong leadership skills. Professional appearance, demeanor, and conduct. Good knowledge of Microsoft Office and Windows-based computer applications. Ceridian time keeping a plus. Able to work varied shifts including holidays and weekends. Able to work in a high pressure, fast-paced environment. Skilled in writing production lists, F&B proposals, and requisitions. Experience with purchasing, receiving, and inventory control. Experience with document and enforcing food safety procedures and workplace safety procedures. Upscale hotel catering experience a plus. Skilled in all styles of cooking, including Italian, French, and fusion. Apprenticeship or Certification course from culinary school preferred. Financial understanding in food costs and minimizing wastage in the kitchen is required. 4. Working Conditions/Job Environment General high volume kitchen equipment. General office equipment and supplies. Exposure to potential eye strain and muscle strain due to constant use of computer and continuous repetitive motion. Must be able to stand for extended periods of time. Exert physical effort in transporting 50 pounds. Endure various physical movements throughout the work areas. Reach 2 feet. Able to maintain professional posture throughout entire shift. Must be able to travel to client sites for monthly/quarterly meetings. The information on this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job. Management has the right to add to, revise, or delete information in this description. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position. EOE/M/F/Vet/Disabilities #J-18808-Ljbffr Roberts Hawaii

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