Sous Chef Wanted

**About Us**

An ode to the retro Tiki Bar and legendary artist Larry Bell, Belles Beach House exudes the laid back, island vibes of the 1970s serving fresh hand-crafted cocktails and Hawaiian Izakaya cuisine.

**Job Summary**

Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

**Job Responsibilities**

* Adhere to all appearance standards as outlined in the Employee Handbook.

* Provide guidance to junior kitchen staff members, including, but not limited to, line cooking, food preparation, and dish plating.

* Assist in recruiting and training new kitchen employees to restaurant and kitchen standards.

* Manage staff schedules based on forecast and performance measures

* Participate in growth opportunities and employee development of all back-of-house employees.

* Manage food and product ordering by keeping detailed records and minimize waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns.

* Supervise all food preparation and presentation to ensure quality and restaurant standards.

* Ensure safety, quality and recipe accuracy.

* Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premises events.

* Ensure compliance of all Department of Health and company sanitation standards.

* Ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies.

* Coach and develop back-of-house employees by setting clear guidelines and expectations.

* Ensure all mechanical systems are in good working order and compliant with all federal, state and local ordinances.

* Ensure all employees are compliant with all back-of-house standards and procedures.

* Responsible for checking cover counts, BEOs and/or Fire Sheets.

* Ensure the preparation and delivery of menu-focus items to daily pre-service meetings.

* Proficient with all operational systems, which includes payroll, inventory and purchasing.

* Possess in-depth knowledge of all recipes, food menus and maintain station-recipe-books.

* Organize, develop and produce new recipes for potential new menu items and specials.

* Ensure the completion of all opening and closing procedures as assigned by the company.

* Communicate clearly and concisely with all employees during service.

* Oversee the replacement or repair of all breakage, damage of equipment or furniture.

* Attend, lead and participate in any training sessions, departmental meetings or daily pre-shift meetings.

* Demonstrate knowledge of venue, Company, its partners and supporting hotel environments.

* Work as part of a team and provides help and support to all fellow team members

* Other duties as assigned by the Executive Chef.

**Requirements**

* Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential. * Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.

* Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.

* Must be organized, self-motivated, and proactive with a strong attention to detail.

* Proficient with computers (Microsoft Products), POS and technology.

* Must be able to stand, lift and bend for extended periods of time.

* Must be able to bend and lift to 50 lbs.

* Role may include job duties or tasks requiring repetitive motion.

* Exposure to hot kitchen elements or cleaning materials.

* Must be able to work and remain focused in a fast-paced and ever-changing environment.

* Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.