Executive Sous Chef

Job Number: 26100630 | Food and Beverage & Culinary | 2255 Kalakaua Ave, Honolulu, Hawaii, United States, 96815 | Full Time

About the Role

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff, including direct reports. Ensures sanitation and food standards are achieved. Oversees all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Responsibilities

• Provides direction for all day-to-day kitchen operations.
• Performs duties in employees' absence or determines appropriate replacements.
• Sets performance standards and monitors performance for subordinates.
• Leads, influences, and encourages team members; demonstrates honesty and integrity.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to meet guest service, operational, and financial objectives.
• Establishes collaborative relationships with employees and solicits feedback to address concerns.
• Supervises and coordinates activities of cooks and food preparation workers.
• Demonstrates new cooking techniques and equipment to staff.
• Develops and implements guidelines for purchasing and receiving areas.
• Establishes performance, budget, and team goals.
• Manages department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Participates in the budgeting process for areas of responsibility.
• Provides direction for menu development and monitors food quality.
• Ensures compliance with food handling and sanitation standards.
• Follows proper food handling and temperature guidelines.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving, and food storage standards.
• Prepares and cooks foods of all types, including for special guests or functions.
• Improves service by understanding guest needs and providing guidance or coaching to staff.
• Manages day-to-day operations to meet guest expectations.
• Displays leadership in guest hospitality and exemplifies excellent customer service.
• Interacts with guests to obtain feedback and address problems or complaints.
• Empowers employees to provide excellent customer service and establishes clear expectations.
• Ensures ongoing training to meet guest expectations.
• Reviews guest satisfaction results and identifies areas for improvement.
• Identifies developmental needs of staff and provides coaching or mentoring.
• Trains kitchen associates on cooking fundamentals and plate presentations.
• Administers performance appraisals for direct reports.
• Observes service behaviors and provides feedback to individuals or managers.
• Manages employee progressive discipline procedures.
• Communicates with executive teams, managers, and subordinates via various channels.
• Analyzes information and evaluates results to choose the best solution.

Requirements

• High school diploma or GED; 6 years of experience in culinary, food and beverage, or related professional area.
• OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years of experience in culinary, food and beverage, or related professional area.

Benefits

• Health care benefits
• Flexible spending accounts
• 401(k) plan
• Accrued paid time off (including sick leave where applicable)
• Life insurance and disability coverage
• Incentive compensation (subject to eligibility and requirements)

Pay

$105,600–$140,000 annually | Bonus eligible