SOUS CHEF

Job Details

Job Location:

The Beach House Maui
- Kihei, HI 96753

Salary Range: $65,000.00 - $75,000.00 Salary/year

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.

• Perform kitchen tasks as needed, such as: preparing food as ordered, washing dishes, reading recipes, and assisting with employee and guest requests.
• Monitor completed food orders to ensure that all menu items have been prepared, portioned, and presented in accordance with all HCR procedures, specifications, and standards.
• Ensure product is stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that PMIX counts are recorded accurately daily.
• Respond to unexpected staffing or operational challenges during shifts, making adjustments as necessary to maintain service standards. Ensure all stations remain operational during service to meet guest expectations, stepping in as needed to maintain efficiency, quality, and a positive guest experience.
• Help oversee kitchen cleanliness and organization; support facility and equipment upkeep in partnership with Executive Chef and maintenance teams.
• Work with the Executive 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.

• Encourage staff through positive leadership, offering training and development, providing guidance, coaching and support as needed.
• Assist the Executive Chef with succession planning and recommendations for training and development of staff. Participate in the hiring process by conducting interviews and making hiring recommendations.
• Assist in completion of all BOH employee 60-day and annual reviews; communicate any employee feedback as needed.
• Monitor staff performance, resolve personnel matters, and make corrections as needed in a clear and respectful manner, following HCR procedures including proper documentation.
• Address and follow up on all employee complaints, concerns, and suggestions.
• Document any and all employee issues on Hot Schedules and follow up with consults or write ups as needed.
• Recognize and reward employees through programs such as:
  Po‘okela, Craftsperson of the Month/Year, Thank you cards, Anniversary letters, Birthday cards, Pursuit of Pono etc
• Support the Executive 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.
• Oversee training and development of kitchen staff; ensure new hires complete HCR Online tests with qualifying scores, maintain updated training materials, and coordinate at least two craft workshops per audit period.
• Be an ambassador of your restaurant and our brand in the community.

• Monitor kitchen operations to ensure compliance with health and fire department regulations. Ensure compliance with state, federal, and HCR food handling requirements and standards.
• Maintain organized storage areas, including walk-ins, dry storage, and chemical storage, in compliance with safety and sanitation requirements.
• Respond promptly to employee accidents, incidents, or emergencies, ensuring proper care, accurate documentation,…