SOUS CHEF

Job Details Job Location
:
The Beach House Koloa - Koloa, HI 96756

POSITION SUMMARY
Provide the highest level of quality and service to our guests in an incredibly friendly atmosphere. Assist the Chef with all
aspects of the kitchen operations and management of the culinary team. Assume all duties and responsibilities of the Chef in
his/her absence. The Sous Chef is responsible to perform duties of all kitchen positions when necessary.
ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable
accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s)
Support the Chef in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct
any issues with inventory, systems, and staffing. Conduct disciplinary meetings, providing action steps and coaching
opportunities.
Assist the Chef in creating the kitchen budget (including capital improvements) and annual business plan; support the
execution of the restaurant business plan through completion of assigned action steps.
Assist the Chef with kitchen succession planning with and recommendations for training and development.
Assist the Chef with all food, kitchen supply, equipment costs and inventories.
Input inventory counts, new items, recipes, and review inventory reports.
Responsible for supporting, meeting, and maintaining, budgeted food costs; assist with preparation of food cost
reports.
Assist in the development of menu items based on palatability, nutritional value, portion size, presentation, restaurant
concept, and cost.
Assist Chef/Chef de Cuisine in planning and completing of quarterly food tastings to review execution of current
menu items and to share new menu ideas.
Review menu items and analyze recipes to assist the Chef in determining labor and overhead costs, and assigning
prices to menu items.
Assist the Chef with researching all food and kitchen supply vendors to ensure HCR standards of quality are met,
while supporting the business plan and budget.
Work with the Chef to create the budget for kitchen capital improvements, and assist in overseeing all aspects of those
improvements including facility and equipment.
Support the Chef in managing all aspects of kitchen organization, cleanliness, and maintenance, utilizing in-house
maintenance staff and outside maintenance contractors.
Assist the Chef with kitchen equipment repairs and maintenance. Assist in overseeing all aspects of facility and
equipment improvements.
Work with the Chef on special events, coordinating with event organizers on menus/food items, necessary
equipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing.
Participate in the hiring process by completing interviews, making hiring recommendations, and assisting the Chef in
making job offers as approved.
Support the Chef in the management of all kitchen staff focusing on morale, training opportunities, advancement, and
recommending necessary employment actions. Conduct meetings of disciplinary action and coaching opportunities.
Assist the Chef in meeting the budgeted labor percentage while upholding HCR standards for quality.
Ensure compliance with state, federal, and HCR food handling requirements and standards. Ensure all health and fire
department regulations are followed.
Strive continuously to improve your craft.
Be an ambassador of your restaurant and its brand in the community.
Oversee and approve training and development of kitchen staff. Ensure new employees are trained by certified
trainers who have received 90% or above on HCR Online and are identified as such on…