What are the responsibilities and job description for the Sous Chef position at Merriman's Honolulu?
Job Description
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met.
Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Ensure that sanitation standards as set forth by the restaurant, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
Communicate with employees and managers to ensure operational needs are met as well as conduct and attend regular operational meetings to ensure effective coordination and cooperation between the whole restaurant
Comply with Merrimans’ Work Rules and Standards of Conduct.
Work harmoniously and professionally with employees and other management
Maintains a high degree of cleanliness throughout the work area including reach-in and walk-in boxes
Assist with banquets and special event menu, production and prep when needed
Assist to the deposition of left-over food items
Checks supplies of needed food items for shortages of items to be produced on a given day
Ensures the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio
Performs additional duties as assigned
Job Requirements
Experience in a high-volume restaurant
Must have working knowledge of basic cold food preparation and sanitation standards as well as the operation of kitchen equipment
Cold food preparation experience
Desire to lead, coach and mentor
Ability to work in a team environment
Ability to multi-task and adapt quickly to change
Ability to clearly communicate both verbally and written. Must be able to read, write and speak the English language sufficient to understand menus, special promotions, record orders, answer the phone and communicate with coworkers and guests
Ability to manage, organize relevant data by operating office equipment including pos, computer, Xerox machine, calculator and telephone.
Knowledgeable in Microsoft Word, and Excel
Some travel is required for training, conferences, and special events
Ability to supervise, demonstrate and expedite in various kitchen production areas
Continuous standing to supervise, demonstrate and expedite in various kitchen production areas
Three to five years previous experience in a culinary/food & beverage line position, or four to five years in a supervisory or assistant manager position
3 years previous experience in similar capacity in fast paced luxury environment
Successful candidate must possess legal work authorization in United States