Banquets Sous Chef

Aloha and Welcome!  Thank you for your interest in employment opportunities with Mauna Kea Resort.  We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more. 

At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.

Division:  Management & Non-Union (MAN010)

Banquet Sous Chef

Essential Duties:

1. Responsible for the review of food and labor cost for each function.
2. Assist Executive Chef/Executive Sous Chef in establishing and implementing cost control procedures; including the writing and updating of banquet function buffet and pleated recipe costing cards.
3. Has full knowledge of banquet and outlet menus.
4. Work with Director of Catering and Executive Chef annually to address menu changes, pricing, and new revenue opportunities August of previous year.
5. Attend Banquet Pre Convention Meetings as required by Catering Team per invitation in outlook calendar.
6. Stay on the cutting edge of Catering Event Cuisine and Setups through literature, exposure and trade show opportunities and make recommendations based on your research and experience. 
7. Go over Banquet/Outdoor P & L statement with Director of Catering, Executive Chef, and Director of Food and Beverage in preparation for Monthly IBU Meetings and future planning.
8. Attend weekly banquet event meeting to review upcoming banquet events. Anticipate and prepare for unexpected changes in menu or head count.
9. Oversee banquet food requisitioning, proper storage and handling procedures, and rotation of stock; work with purchasing team to ensure proper par levels to maintain available inventory and food cost.
10. Consult with kitchen or other department personnel to ensue the criteria for the banquet event is met.
11. Responsible for the quality of the food prepared; safely transporting the food to the banquet site.
12. Ensure that the food is set and served on item; monitor buffet to adequately refill buffet items; respond and cater to guests’ special requests and dietary needs both prior and during functions.
13. Inspect equipment and work with Stewarding and Engineering to ensure all banquet equipment is maintained and in good repair.
14. Ensure all reach-ins area locked and all food items properly stored.
15. Responsible for ensuring sanitation and safety standards are met for food storage.
16. Train, counsel, evaluate and discipline employees.
17. Ensure safety procedures and practices are followed. Attend Safety Meetings and conduct monthly safety and culinary training as needed.
18. May assist WHBR banquet events and relieve other sous chefs as needed in outlets.
19. Perform other related duties as assigned or required.
20. Update kitchen manuals of banquet recipes and of menu item photos whenever changes are made.
21. Make recommendations regarding menu in an effort to increase sales, enhance profits and be competitive, with focuses on both on and off property event opportunities.
22. Respond to and resolve concerns brought up by clients or employees.

Other Duties:

1. Attend resort manager’s receptions and managerial meetings.
2. Oversee buffet set-up at banquets.
3. Oversee menu, quality and cost control of Cafeteria offerings and supervise those employees involved.

Working Conditions: 

1. Majority of shift is spent in the kitchen and meeting spaces (internal and external)
2. Must be able to go in and out of refrigerators or freezers.
3. Must be able to work at a hot stove, grill, steamer, oven, etc.
4. Must be able to cope with the noise in the kitchen; loud voices, pots/pans, dishes, machines operating.

Work Hours:

1. Must be able to work the schedule determined by the Chef based on the functions.
2. Must be able to work long and irregular hours.
3. Must be able to work in excess of 50 hours per week.

Equipment Use:

1. Ability to use kitchen tools efficiently and safely; knife, peeler, can openers, etc.
2. Ability to operate kitchen equipment efficiently and safely; grills, stove, oven, steamers, meat slicer or grinder.
3. Ability to use the telephone.
4. Ability to use the computer, calculator, photocopiers, and facsimile machines.

Mental and Physical Demands:

1. Ability to prioritize and organize workload to ensure deadlines is met.
2. Able to manage stressful and challenging situations.
3. Able to multitask to oversee the operation of the kitchen and the service of the food.
4. Must be able to lift and carry produce, products, etc. weighing up to 50 lbs.

Communication Demands:

1. Must be able to verbally communicate to direct kitchen staff.
2. Ability to write recipes, standards of operations, requisitions.
3. Ability to communicate over the phone.

Minimum Qualification Requirements:

1. 3 years related work experience
2. Food Safety Certificate
3. Valid TB Clearance.

We appreciate your interest in joining our 'Ohana.   Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form.