Position Title: SOUS CHEF
POSITION PURPOSE: In the absence of the Chef de Cuisine and the Executive Chef, the Sous Chef is responsible and accountable for management of the restaurant including banquets, wholesale, retail, and off property catering functions. The Sous Chef works in conjunction with the Executive Chef and the Chef de Cuisine to directly prepare and execute all food items for the operation. Provides leadership and support for the team so that the company’s goals and objectives are met. Responsible for maximizing revenue potential and maintaining budget forecasts. The Sous Chef is an important part of our management team. Position reports to Chef de Cuisine.
ESSENTIAL DUTIES:
Responsible for ordering daily supplies from various vendors. Consults with Chef prior to purchasing based on the needs of the business.
Creates and develops menus with Executive Chef / Chef de Cuisine based on seasons and budgets.
Coordinates special events and private parties in conjunction with Executive Chef.
Works with Executive Chef to set pricing for meals and special functions based on costing.
Consults with General Manager and Catering Manager concerning any and all off property special catered functions.
Works through the culinary staff, to ensure all food is consistent, wholesome, tasty, timely and attractively presented.
Is accountable for food costs and labor costs percentages, and supervises cost of goods for food, supplies, and other equipment.
Conducts meetings and culinary training sessions to elevate the knowledge and capabilities of the culinary staff.
Responsible for all duties entailing management of restaurant in absence of Executive Chef.
Inspects storage and coolers daily to check on food inventory.
Ensures equipment is functioning properly and safely according to standard.
Assists in ensuring safe working environment for all staff.
Performs other duties as assigned or required.
OTHER DUTIES:
Leads by example!
Conducts employee Introductory Period reviews.
Attends and participates at mandatory staff meetings and classes.
Is involved in on premise and off property promotions for the restaurant.
Participates in management/staff training and leadership seminars.
Works with other management teams on cross promotions with other restaurants.
Interacts with guests/customers for satisfaction and public relations purposes.
May be filmed or photographed by the restaurant for marketing, recruiting, educational or other purposes.
Attends and participates in general cleaning.
WORKING CONDITIONS: Requires working in a busy, high-stress, high-energy, noisy, fast-paced, cramped environment. Must be able to function effectively with frequent interruptions. Frequent exposure to odors and fumes. Frequent exposure to temperature fluctuations. Frequent exposure to grease-laden air. Frequent exposure to heat, cold, wet, and dusty environments. Frequent exposure to electrical and mechanical devices. Rare exposure to chemicals, toxic waste and pesticides. Must be able to work long hours during peak periods.
WORK HOURS: Salaried exempt position works on an unstructured changing schedule. Available any and all shifts, all days, including weekends and holidays. Schedule is determined by the needs of the business. Regular and punctual attendance are requirements for this position.
EQUIPMENT USE: Basic kitchen equipment to include, but not limited to, ovens, mixers, stove, knives, scale, blender, food processor. Computer, fax machine, copy machine, multi-line telephone.
PHYSICAL, MENTAL and COMMUNICATION DEMANDS: Requires frequent standing, walking and sitting, and carrying up to 50 pounds. Requires excellent written and spoken communications, analytical skills and problem solving skills. Must be guest oriented and able to talk to customers. Must be able to talk to co-workers and outside vendors. Requires communicating, interacting and working cooperatively with others. Must be able to communicate well downwards, side wards, and upwards. Requires being able to work with minimal, or considerable supervision; being self-motivated; using judgment and discretion; having self-control; presenting self in a professional manner; and handling stressful situations in a calm, composed manner. Must be able to train, receive, and issue instructions. Requires following instructions and standards; having an understanding of the sequence of food and beverage service; concentrating; and being reliable. Requires handling multiple tasks simultaneously, prioritizing, coordinating, organizing and focusing attention to detail. Must be able to make deadlines on assignments and projects. Requires memorizing table numbers and sections.
MINIMUM QUALIFICATION REQUIREMENTS:
SKILLS/KNOWLEDGE: In addition to being able to fulfill the physical, mental and communication demands listed above, must have the ability to read, write, speak and understand the English language sufficient to communicate with fellow coworkers and guests. Requires demonstrated customer service skills and displays a positive attitude. Knowledge of basic cash handling and math skills required. Knowledge of dishes, beverages, including wine, beer and spirits, to accurately describe and serve to guests required. Knowledge of food and beverage ordering system required. Must be able to create a hospitable ambiance and provide the highest level of food and beverage, complimented with efficient service. Able to train staff in providing outstanding guest service to multi-cultural clientele. Teaching, coaching, motivational, and leadership skills preferred. Ability to motivate and lead team to achieve common goals. Must be able to be fair and firm when dealing with employees. Must be able to effectively supervise employees. Must have excellent interpersonal skills, with the ability and mental stamina to analyze and solve problems. Must be able to present monthly and annual budgets as requested. Must be able to ensure the confidential and sensitive issues of the organization.
EDUCATION/EXPERIENCE: Prior hospitality experience required. Specialized training in culinary arts preferred. Associates degree in culinary arts preferred. Minimum of 2 years of similar work experience. Previous experience in free-standing independent restaurant for at least 2 years, with catering, banquet, and fusion cooking experiences preferred. Able to work any culinary station in the kitchen including pastry. Posses a wide knowledge of cooking styles and understands Hawaii Regional Cuisine. Knowledge of complete menu. Prior proven experience of cooking in a fusion restaurant. Good knowledge of Asian ingredients preferred. Understands budgets, schedules, and payroll cost controls. Ability to compile food, beverage, and labor cost percentages. Experienced in disciplinary action and documentation. Required to interview/hire BOH and management positions. Able to work with computers to create report, documentations, and files. Certification in CPR/First Aid helpful.
Other:
Ability to obtain tuberculosis clearance & Pre-employment drug testing required.
Ability to read, write and speak the English language to understand requisitions, orders, to communicate with other Chefs and associates.
Please forward Resumes & Cover Letter to: careers@alanwongs.com
Please include salary requirements.
Alan Wong’s Restaurants
Attention: HR Dept.
1857 South King St., # 208
Honolulu, HI 96826
Please note, no parking available in the building
Resumes/application accepted in person 9:00 AM to 3:00 PM daily.
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