SOUS CHEF

Job Description

Job Description

Description : About Us

About Us

An ode to the retro Tiki Bar and legendary artist Larry Bell, Belles Beach House exudes the laid back, island vibes of the 1970s serving fresh hand-crafted cocktails and Hawaiian Izakaya cuisine.

Job Summary

Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures.

Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

Job Responsibilities

• Adhere to all appearance standards as outlined in the Employee Handbook.
• Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.
• Assist in recruiting and training new kitchen employees to restaurant and kitchen standards.
• Manage staff schedules based on forecast and performance measures
• Participate in growth opportunities and employee development of all back-of-house employees.
• Manage food and product ordering by keeping detailed records and minimize waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns.
• Supervise all food preparation and presentation to ensure quality and restaurant standards.
• Ensure safety, quality and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery and all in-venue / off-premises events.
• Ensure compliance of all Department of Health and company sanitation standards.
• Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.
• Coach and develop back-of-house employees by setting clear guidelines and expectations.
• Ensure all mechanical systems are in good working order and compliant with all federal, state and local ordinances.
• Ensure all employees are compliant with all back-of-house standards and procedures.
• Responsible for checking cover counts, BEOs and / or Fire Sheets.
• Ensure the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which includes payroll, inventory and purchasing.
• Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensure the completion of all opening and closing procedures as assigned by the company.
• Communicate clearly and concisely with all employees during service.
• Oversee the replacement or repair of all breakage, damage of equipment or furniture.
• Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.
• Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.
• Work as part of a team and provides help and support to all fellow team members
• Other duties as assigned by the Executive Chef.

Requirements :

• Minimum 2-3 years previous Culinary supervisory / management experience within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS and technology.
• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.
28 days ago