Sous Chef (Line & Lure)

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Success:

We are dedicated to hiring outstanding individuals who share in our commitment and passion in serving our guests. Ambition, dedication, attention to detail, and a warm smile are all winning characteristics that lead to the spirit of who we are.

Position Summary:

The Sous Chef is responsible for planning and directing food preparation. This includes training, mentoring, and providing daily oversight of subordinate back of the house team members.

Primary Duties and Responsibilities:

Promotes superior guest service. Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani. Works with the Restaurant Chef to produce diversified menus in accordance with the restaurant's culinary style. Conducts daily "line checks" to monitor quality and ensure compliance of heath standards. Make certain the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Make certain that the kitchen l equipment is in good condition and report any malfunctions to the Room Chef and facilities. Communicate and delegate the daily production schedule including quantities needed to the staff. Assure adherence to all standards of food quality, preparation, recipes by following menu and presentation standards as directed by the Executive Chef and Room Chef. Train the kitchen staff to provide best results in minimum time while maximizing available resources. Ensure subordinate team members adhere to policies and procedures as outlined in the ilani Team Member Handbook. Monitor labor to ensure efficiency and make labor adjustments based on volume. Assist in the management and maintenance of food inventory, order supplies, minimize food waste and contribute to cost controls. Address and resolve any kitchen related issue or emergency promptly. Maintain confidentiality of sensitive information. Performs other duties as assigned.

Minimum Qualifications:

Culinary degree and three (3) years as a Sous Chef or senior level cook in a multi-million-dollar restaurant or an equivalent combination of education and experience. Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment. Ability to demonstrate proficiency via practical cooking demonstration with the Room Chef, Executive Chef and Vice President of Food and Beverage. Proven track record of effective leadership and team management. Expert-level culinary knowledge and proficiency in various cooking techniques and stations (sauté, grill, pantry). Demonstrate the ability to manage food and labor costs. Proficiency in inventory control. Ability to learn all required systems including ordering systems, Info-Genesis POS, Workday, and Microsoft office Attention to detail and ability to multitask. Expert level knowledge of kitchen tools and utensils and proper knowledge of the kitchen is required in order to efficiently perform the specific tasks. Must work well under pressure and possess strong communication and excellent learning skills. Must be available to work a business driven, flexible schedule including nights, holidays, and weekends. Must be able to lift and carry at least 50 lbs. Must be able to stand for an extended period of time. Must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, repetitive hand and arm motions, and handling of materials. Must possess a valid food service card. Must be MAST certified. Must be willing to work in a smoking environment. Must be willing to adhere to company health and safety measures.

Preferred Qualifications:

Culinary degree or equivalent professional degree preferred.

Work Shift:

Regular Knock, knock. Hear that sound? That's opportunity!