Executive Sous Chef｜Major restaurant group company

A Hawaiian American restaurant adjacent to a major restaurant group company’s hotel in the Honolulu, Hawaii area is seeking an Executive Sous Chef.

<About the Company>
The company is a global hospitality company. Founded in 1993 and headquartered in Tokyo, Japan, the company has developed and operates 25 properties worldwide.

<Job Summary>

You will supervise and manage the smooth operation among the kitchen staff in order to improve the quality of food and service. Daily tasks include preparation, ordering, meat preparation, inventory control, management, and working on the line.

A passion for excellence, culinary vision, talent for service, and lifestyle are required. The incumbent will lead the culinary vision for various F&B (Food & Beverage) operations, restaurants, events, and cafes within the hotel in Honolulu, Hawaii.

<Job Description>

– Under the guidance of the Chef de Cuisine/Executive Chef, sets goals in the kitchen/restaurant/event, anticipates and resolves related issues, anticipates trends, and implements approved profit-oriented ideas and cost-saving activities.
– Provide leadership in the absence of the Chef de Cuisine/Executive Chef and support the culinary team during restaurant/event service.
– Demonstrates a hands-on approach to all dishes and ensures that quality, presentation, and consistency meet company standards.
– Works on the line to ensure quality and consistency of all dishes produced and served.
– Voluntarily performs ordering, inventory control, and preparation tasks as needed.
– Monitors guest, partner, and internal feedback and recommends corrective actions to management to ensure the highest level of guest satisfaction.
– Assists the Chef de Cuisine/Executive Chef with the creative direction of the restaurant and events.
– Communicates guest requests to appropriate culinary personnel in a prompt and professional manner.
– Ensures that all kitchen employees consistently follow company regulations, uniforms, and standards of appearance and prepares reports for employees as needed.
– Works with the Purchasing Department to ensure that necessary food and supplies are ordered at the appropriate time.
– Maintains effective communication and good working relationships within the kitchen, Food & Beverage Administration, and with other departments, responding to staff suggestions and concerns and resolving problems.
– Operates, cleans, and maintains all equipment required for the operation.
– Inspects kitchen/dishwashing area and entire refrigerator on a regular basis and promptly addresses any deficiencies discovered during the inspection.
– Continually strive for better understanding and education of menu offerings.
– Enforce sanitary procedures for food handling, general cleanliness, and maintenance of kitchen and dining areas.
– Comply with health, safety and sanitation regulations and alcohol awareness standards.
– Comply with operating standards, rules, company policies and procedures, and federal/state/local laws and regulations.
– Works with Restaurant Services, Event Services, and Culinary Teams.
– Immediately reports all suspicious events and unsafe conditions. – Follows company and kitchen safety rules, policies and procedures.
– Prepares and serves food for events, room service, and café take-out.
– Performs related duties as required.

<Requirements.
– Hawaii State Food Handler Education Certification (to be obtained within 30 days of hire).
– Advanced understanding of professional cooking and knife handling techniques.
– Must be able to work nights, weekends, and some holidays.
– Must be able to speak, read, write, and understand English.
– General knowledge and understanding of current events, cultural events, and culinary trends in Hawaii.
– Understanding and knowledge of safety, sanitation, and food handling procedures.
– Knowledge of Department of Health rules and regulations and liquor law regulations.
– Knowledge of kitchen operations and production.

<Preferred Skills
– At least 2 years of experience in a similar position in a 4 or 5 star hotel or restaurant.
– Culinary training or apprenticeship certificate.
– Understanding/knowledge of budgeting and forecasting processes.
– Experience in a multi-unit operation from fine dining to casual.
– Experience in recipe expansion and reduction.
– Thorough knowledge of French culinary techniques.
– Knowledge of food cost management.

<Qualifications for visa support quota>.
This is a visa-supportable position.
If you meet the following criteria, you can apply from outside the U.S.
Have at least two years’ experience in a similar position in a restaurant with at least 100 seats.
In addition, English must be at a business level.