Robert's Hawaii, Inc.
Overview
Position Title: Restaurant/Catering Sous Chef
Location: Limelight
Employment Type: Full-Time
Salary Range: $60,000 - $70,000 per year
Reports To: Executive Chef
Responsibilities
Assist in Menu Development: Collaborate with the Executive Chef to create and update menus for the restaurant and catering services, incorporating seasonal and locally sourced ingredients.
Food Preparation and Cooking: Prepare and cook high-quality dishes, ensuring consistency in taste and presentation.
Supervision and Training: Oversee kitchen staff, providing training and guidance to ensure efficient kitchen operations and adherence to recipes and standards.
Quality Control: Monitor food quality and presentation, ensuring all dishes meet established standards before serving.
Inventory Management: Assist in ordering, receiving, and managing inventory of food and kitchen supplies, minimizing waste and ensuring cost-effective operations.
Health and Safety Compliance: Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations and proper food handling practices.
Event Coordination: Assist in planning and executing catering events, ensuring timely and efficient service.
Collaboration: Work closely with front-of-house staff to ensure seamless service and guest satisfaction.
Cost Control: Assist in monitoring food costs and optimizing kitchen efficiency to meet financial targets.
Problem Solving: Address kitchen-related issues promptly, maintaining a positive and productive work environment.
Qualifications
Education: Culinary degree or equivalent experience.
Experience: Minimum of 3-5 years in a professional kitchen, preferably in both restaurant and catering settings.
Skills: Strong culinary skills with a creative approach to menu development; excellent leadership and team management abilities; effective communication and interpersonal skills; knowledge of inventory management and cost control; proficiency in health and safety regulations and food handling practices.
Personal Attributes: Passion for culinary arts, ability to work under pressure in a fast-paced environment, strong organizational and multitasking skills, and flexibility to work evenings, weekends, and holidays as needed.
Physical Requirements
Ability to stand for extended periods
Ability to lift up to 50 pounds
Ability to work in a hot and fast-paced kitchen environment
Benefits
Competitive salary
Health, dental, and vision insurance
Paid time off
Employee discounts
Professional development opportunities
The information in this description is intended to indicate the general nature and level of work performed by an employee in this classification. It is not a comprehensive inventory of duties, responsibilities, and qualifications. Management reserves the right to add, remove, or modify information as needed. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.
#J-18808-Ljbffr
Responsibilities
Assist in Menu Development: Collaborate with the Executive Chef to create and update menus for the restaurant and catering services, incorporating seasonal and locally sourced ingredients.
Food Preparation and Cooking: Prepare and cook high-quality dishes, ensuring consistency in taste and presentation.
Supervision and Training: Oversee kitchen staff, providing training and guidance to ensure efficient kitchen operations and adherence to recipes and standards.
Quality Control: Monitor food quality and presentation, ensuring all dishes meet established standards before serving.
Inventory Management: Assist in ordering, receiving, and managing inventory of food and kitchen supplies, minimizing waste and ensuring cost-effective operations.
Health and Safety Compliance: Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations and proper food handling practices.
Event Coordination: Assist in planning and executing catering events, ensuring timely and efficient service.
Collaboration: Work closely with front-of-house staff to ensure seamless service and guest satisfaction.
Cost Control: Assist in monitoring food costs and optimizing kitchen efficiency to meet financial targets.
Problem Solving: Address kitchen-related issues promptly, maintaining a positive and productive work environment.
Qualifications
Education: Culinary degree or equivalent experience.
Experience: Minimum of 3-5 years in a professional kitchen, preferably in both restaurant and catering settings.
Skills: Strong culinary skills with a creative approach to menu development; excellent leadership and team management abilities; effective communication and interpersonal skills; knowledge of inventory management and cost control; proficiency in health and safety regulations and food handling practices.
Personal Attributes: Passion for culinary arts, ability to work under pressure in a fast-paced environment, strong organizational and multitasking skills, and flexibility to work evenings, weekends, and holidays as needed.
Physical Requirements
Ability to stand for extended periods
Ability to lift up to 50 pounds
Ability to work in a hot and fast-paced kitchen environment
Benefits
Competitive salary
Health, dental, and vision insurance
Paid time off
Employee discounts
Professional development opportunities
The information in this description is intended to indicate the general nature and level of work performed by an employee in this classification. It is not a comprehensive inventory of duties, responsibilities, and qualifications. Management reserves the right to add, remove, or modify information as needed. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions of this position.
#J-18808-Ljbffr