Sous Chef |
| Location: | Hawaii, HI |
| Exempt/Non-Exempt: | Exempt |
| Benefits: | Competitive Wages
Incentive Bonus Program
Paid Vacation
Medical
Dental
Vision
Long Term and Short Term Disability
Group Life Insurance Plan
Tuition Reimbursement
Employee Assistance Program
401K Savings Plan (with company match and immediate vesting upon enrollment after one year of service) |
| Employment Type: | Full Time |
| Department: | Hawaii |
| Description: | Supervises the culinary line, including production cooks and stewards, throughout their respective areas and ensures positive performance to budget and standards. Ensures a high standard of service efficiency, sanitation, training, and safety practices. Guarantees the highest quality product reaches our guests and meets specifications. Accountable to develop, coach, mentor, and evaluate hourly staff members. |
| Qualifications: | Good written and verbal communication skills
Ability to interact professionally with other departments and outside contacts
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
Good judgment and decision making abilities
Three to five years experience working in a supervisory capacity required
Experience in a high volume environment required
Ability to cook from scratch and understand advanced techniques and procedures required
Ability to supervise multiple levels of culinary staff members
Educational Requirements:
Associates Degree (AA) or equivalent from two-year college or technical school preferred
ACF Certification or appropriate program/equivalent required
Certified Professional Food Manager Certification required
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