Sous Chef

Dec 29 2018
Outrigger |Honolulu|Full Time
Job Description

Job Summary:

Supports the Chef in overseeing the day-to day administration and culinary operations of the hotel.  Responsible for training, supervising and working with the culinary staff in order to prepare, cook and present menu items consistent with the Hotel's culinary standards and excellence.  Monitors and controls kitchen maintenance/sanitation; labor and food costs; creating and enforcing standards.  The Sous Chef must be a liaison with all departments within the kitchen and all other hotel departments.  

Must lead by example on the line either manning a station or expediting service.  Plan and organize purchasing and food preparation.  Responsible for proper daily opening and closing of kitchens.  Delegate responsibilities effectively to use the strengths of the entire culinary team.  Perform administrative tasks as assigned per the Chef.  Assist in creating and implementation innovative dishes and plate presentations with the Chef.  Enforce all health department codes regarding cleanliness, time/temperature standards, and approved methods of heating, cooling and reconstituting products for service.

Job Qualification:

High School diploma required.  3 years culinary experience required.  Must be able to stand for extended periods of time. Able to communicate with all levels of host in the organization.  

   

 

 

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