Culinary - HWAK - HWAK Sous Chef

LEGACY is a core value that Halekulani lives by to celebrate our cultural history. For over 100 years, the hotel has welcomed visitors to Waikiki Beach, sharing our gracious hospitality, impeccable service, and unparalleled cuisine. Halekulani and Halepuna Waikiki employees live the legacy through the "art of service."

As an integral part of a team, the Sous Chef is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to assisting all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.  Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

 

1.       Maintain complete knowledge of and comply with

a.       All departmental policies/service procedures/standards.

b.       Correct maintenance and use of equipment. 

2.       Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.

3.       Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.

4.       Always maintain positive guest relations.

5.       Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

6.       Assist with resolving guest complaints, ensuring guest satisfaction.

7.       Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.

8.       Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

9.       Review the daily activities; check the following:

a.       House count

b.       Forecast covers the outlet.

c.       Catering activity (Provide assistance as required)

d.       Purchases

e.       Meetings

f.        Appointments

g.       VIPs/special guests

10.   Establish the day's priorities and assign production and prep tasks to staff to execute.

11.   Review daily specials and offer feedback to Restaurant Chef and Executive Chef.

12.   Meet with cooks to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.

13.   Communicate additions or changes to the assignments as they arise throughout the shift.  

14.   Take physical inventory of specified food items for daily inventory.

15.   Requisition the day’s supplies and ensure that they are received and stored correctly.  Communicate needs with Purchasing and Storeroom personnel.  Ensure quality of products received.

16.   Meet with Stewarding Supervisor to review equipment needs,

17.   Ensure that staff report to work as scheduled; document any late or absent employees.

18.   Coordinate breaks for staff.

19.   Assist inspect grooming and attire of staff; rectify any deficiencies.

20.   Check and ensure that all opening duties are completed to standard.

21.   Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

22.   Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

23.   Assist to ensure that all staff prepare menu items following recipes and yield guides, according to department standards.

26.   Assist to monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

27.   Work on the Kitchen Cook line during service and assist wherever needed.

28.   Be aware of any shortages and make arrangements before the item runs out.

29.   Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.

30.   Observe guest reactions and confer with service staff to ensure guest satisfaction.

31.   Assist to conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained.

32.   Inspect the cleanliness of the line, floor, and all Kitchen stations.  Direct staff to rectify any deficiencies.

33.   Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

34.   Assist to maintain proper storage procedures as specified by Health Department and Hotel requirements.

35.   Assist to instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.

36.   Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.

37.   Assist to develop new menu items, test and write recipes.

38.   Assist Catering Department with developing special menus for functions; meet with clients as requested.

39.   Minimize waste and maintain controls to attain forecasted food and labor costs.

40.   Assist to ensure that excess items are utilized efficiently.

41.   Monitor and ensure that all closing duties are completed to standard before staff sign out.

42.   Assist to foster and promote a cooperative working climate, maximizing productivity and employee morale.

43.   Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards.

44.   Assist in conducting scheduled performance appraisals.

45.   Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and.  Adjust schedules throughout the week to meet business demands.

46.   Prepare daily/weekly payroll reports.

47.   Document pertinent information in the logbook and follow up on items notated during other shifts.

48.   Food production, both for quantity and quality to achieve projected satisfaction and profit levels.

49.   Cleanliness and sanitation: clean as you go and maintain a high degree of awareness with concerns of food borne illnesses. Total compliance with health department guidelines on sanitation.

50.   Safety: proper use of various equipment and their maintenance in satisfactory working conditions.

51.   Perform all other duties as may be required or assigned.

  

Reports To:         Restaurant Chef/Executive Chef

 

Supervises:        Cooks and Hourly Culinary Staff

·         Culinary School graduate, preferred.

·         Minimum 5 years’ experience in a similar position at a 4-star style Hotel or Restaurant.

·         Worked all stations in Kitchen.

·         Previously worked with all products and food ingredients.

 

·         Food handling certificate.

·         Certification of Culinary training or apprenticeship.

 

·         Ability to anticipate guest needs; respond promptly and acknowledge all guests.

·         Ensure familiarity with all hotel services/features to respond to guest inquiries accurately.

·         Must be highly organized, detail-oriented and can multi-task.

·         Ability to always maintain positive guest relations.

·         Ability to operate, clean and maintain all equipment required in job functions.

·         Ability to plan and develop menus and recipes.

·         Ability to expand/condense recipes.

·         Knowledgeable with various computer skills.

 

The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Ability to exert physical effort to transport up to 60 pounds.

·         Ability to endure various physical movements throughout the work areas.

·         Ability to reach 7 feet.

·         Maintain a stationary position for up to 8 hours throughout work shift.

 

·         Main Kitchen, Outlet Kitchens, Stewarding areas.

·         Indoor, air-conditioned office

·         Indoor/Outdoor, non-air conditioned

·         Exposure to variable temperature conditions.

·         Exposure to variable noise levels.

·         Exposure to dust, chemicals, fumes, mites, and/or odor hazards. 

Hotels and Resorts of Halekulani is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.