Sous Chef

Sous Chef Morton's The Steakhouse - 3.9 Honolulu, HI Job Details Full-time $70,000 - $80,000 a year 1 day ago Benefits Disability insurance Health insurance Dental insurance 401(k) Flexible spending account Vision insurance Employee discount Paid sick time Qualifications Food quality maintenance Staff supervision Team supervision Fine dining experience Labor cost analysis Workplace dispute resolution Kitchen cost control Inventory tracking for food cost management Leading team collaboration initiatives Materials management in food and beverage Managing kitchen staff Restaurant cost management Managing business operations budgets

Full Job Description Overview:

Morton's the Steakhouse Honolulu, HI Sous Chef Join the team at Morton's The Steakhouse in Honolulu, a premier fine dining destination known for its award-winning steaks, exceptional hospitality, and elevated guest experience. We are seeking a talented Sous Chef to support kitchen leadership, uphold the highest culinary standards, and help deliver the quality and consistency that define the Morton's brand. This is an excellent opportunity for a driven culinary professional looking to grow their career in an upscale environment while being part of a respected, high-performing team.

Benefits:

Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential

Responsibilities:

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications:

At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1

Pay Range:

USD $70,000.00 - USD $80,000.00 /Yr.