Sous Chef – Kona Village | Rose Wood
Job Description
OVERVIEW/BASIC FUNCTION:
Responsible for 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.
RESPONSIBILITIES:
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Ensure that standards are maintained at a superior level on a daily basis.
- Review the daily activities; check the following:
- House count
- Forecasted covers for each outlet
- Catering activity
- Purchases
- Meetings
- Appointments
- V.I.P.’s/special guests
- Maintain complete knowledge of and ensure staff’s compliance with all departmental/resort policies and procedures.
- Establish the day’s priorities and assign production and prep task to staff to execute.
- Review daily features and offer feedback to Executive Sous Chef and Restaurant Manager.
- Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.
- Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
- Take physical inventory of specified food items for daily inventory.
- Place the Daily Produces, Meat & Seafood orders.
- 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.
- Meet with the Chief Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
- Ensure that staff report to work as scheduled; document any late or absent employees.
- Coordinate breaks for staff.
- Inspect grooming and uniform of staff; rectify any deficiencies.
- Check and ensure that all opening duties are completed to standard.
- Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
- Ensure that recipe cards, allergen charts, production schedule, plating guides, photographs are current and posted.
- Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
- Ensure that all staff prepares menu items following recipes, yield guides and plating/presentation guides, according to department standards.
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Work on the line or expedite during service and assist wherever needed.
- Be aware of any shortages and make arrangements before the item runs out.
- Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.
- Complete dining room table touches, observe guest reactions and confer with service staff to ensure guest satisfaction.
- Promote positive guest relations at all times.
- Be familiar with all resort services/features and local attractions/activities to respond accurately to any guest inquiry.
- Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.
- Conduct frequent walk through of each kitchen area and assign respective personnel to correct any deficiencies.
- Ensure that quality and details are being maintained.
- Inspect the cleanliness of the line, floor, and all kitchen stations; direct staff to rectify any deficiencies.
- Ensure that staff maintain and strictly abide by state sanitation/health regulations and resort requirements.
- Maintain proper storage procedures and hierarchy as specified by Health Department and resort requirements.
- Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
- Complete work orders for maintenance repairs and submit to Engineering; contact Engineering directly for urgent repairs.
- Develop new menu items, test and write recipes.
- Assist Catering department with developing special menus for functions; meet with clients as requested.
- Supervise and direct the organization and preparation of food for the employee cafeteria.
- Review sales and food cost daily; resolve any discrepancies with the Controller.
- Minimize waste and maintain controls to attain forecasted food and labor costs.
- Ensure that excess items are utilized efficiently.
- Monitor and ensure that all opening/closing duties are completed to standard before staff sign out.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Oversee and direct training of new hires in specified phases of the kitchen operation; maintain an on-going training program for existing staff.
- Reevaluate positions in the kitchen and make changes wherever necessary.
- Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to resort standards.
- Conduct scheduled performance appraisals.
- Document pertinent information in the shift/service log and follow up on items notated during other shifts.
- Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.
- Ensure and participate in daily shift/lineup meetings
- Receive and accept feedback as a “gift”
- All other duties as required.
