Sous Chef

Description

Annual Salary: $78,900

Hilton Waikiki Beach, home of M.A.C. 24/7, is looking for a passionate, experienced chef to assists the Executive Sous Chef in overseeing the kitchen, operations, customer satisfaction, ensuring the proper execution and delivery of high-quality dishes for M.A.C. 24/7, LBLE, Hang 10 and Room Service, M.A.C.2Go, as well as, assists with hotel banquets and events. We want someone who is highly organized, passionate and knowledgeable about their kitchen and will guide the team with aloha with and ready to roll up their sleeves.

Our Benefit Package Includes

WORK HOURS

• Employees may be required to work varying schedules to reflect the business needs of the hotel which include AM/PM, Overnight, Holidays and Weekend shifts.
• This is a managerial position, which means, among other things, that you will be expected to work the hours necessary for successful completion of your objectives, earning a fixed salary that is not impacted by the number of hours you work. The position requires an in-office presence and precludes remote or hybrid work arrangements.
• Regular attendance in conformance with the standards, which may be established or changed by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance may be subject to disciplinary action, up to and including termination of employment.

ESSENTIAL SKILLS

• Culinary knowledge and expertise – a deep understanding of culinary techniques, ingredients, and flavor profiles
• Leadership and team management - Effective communication, strong leadership skills, and the ability to manage, train, and motivate a team.
• Organizational skills: Ability to plan and coordinate kitchen operations.
• Time management: Efficiently manage tasks and deadlines. Ability to work independently and perform duties & responsibilities to completion within parameters of instructions given, prescribed routines, and standard accepted practices.
• Attention to detail: Ensure high-quality food preparation.
• Adaptability and problem-solving skills: Ability to handle unexpected situations. Must be able to work well under pressure and meet deadlines, while maintaining a positive attitude and providing exemplary customer service. Ability to solve problems and diffuse tense situations.
• Creativity: Design exciting menus and create signature dishes

ESSENTIAL DUTIES AND RESPONSIBILITIES (Abbreviated)

Kitchen Management

• Manages and oversees the outlet kitchen operations for all outlets
• Supervise and coordinate the work of the kitchen staff to ensure smooth operations
• Collaborate with the Chef to plan and execute menus
• Ensure proper staffing levels for maximum productivity and highest standards of quality while controlling food and payroll costs to achieve maximum profitability.

Staff Management

• Leads monthly restaurant culinary team meetings in the absence of Executive Sous Chef
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling, and assisting with evaluations, training, scheduling, and assigning work and delivering recognition and reward
• Recruits and selects qualified candidates Provides team members with the orientation and training needed to understand expectations and perform job responsibilities
• Lead, manage, and hold Team Members accountable to the standards of employment and job performance set by the core values of H.I.L.T.O.N. Brand and Stanford Hotels.

Quality Control

• Maintain high standards of food quality, taste, and presentation
• Ensures that each plate that leaves the M.A.C. 24/7 kitchen is prepared properly, is the correct portion, is plated properly, is the correct temperature, and the ticket is completed as ordered.
• Oversee food preparations, cooking, and presentation to meet established standards.
• Conduct regular inspections to ensure compliance with health and safety regulations
• Monitor and control food costs, minimizing waste and optimizing kitchen resources
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Ensures truth in menus, keeps all recipes and plating specifications current.
• Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve restaurant services.

Menu Development

• Contribute creative ideas for new dishes, taking into account seasonal ingredients and customer preferences
• Keeps current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace.
• Researches customer preferences and develops menu which incorporates local foods, multi-cultural influences, and flavors in a gourmet diner environment.

Ordering and Inventory

• Assist in managing kitchen inventory, conducting monthly inventory, and ordering supplies
• Ensure proper storage and rotation of ingredients to minimize waste
• Maintain security of the kitchen and its equipment and establish controls to minimize food and supply waste

Adhere to Standards

• Ensure that the kitchen operates in accordance with company policies, procedures, and standards.
• Maintain a clean and organized kitchen environment
• Follows and enforces Department of Health and ECOSURE food safety and sanitation guidelines
• Ensure compliance and safety practices are being followed with federal, state, local and company health, safety, sanitation, and alcohol awareness standards

Problem Solving

• Participates in the development and implementation of business strategies for the restaurant which are aligned with Stanford’s and Hilton’s overall mission, vision, values and strategies.
• Address and resolve kitchen-related and employee related issues promptly
• Adapt to changing circumstances and make real-tie decisions to maintain kitchen efficiency

Administration

• Assists with the development of the annual restaurant budget in conjunction with the Executive Sous Chef.
• Accountable for the financial performance of the F&B outlets with emphasis on achieving or exceeding of predetermined booking goals.
• Provides input and implements annual restaurant budget; monitors actual versus budgeted expenses.
• Recommends menu pricing based on desired food cost %.
• Assists with scheduling kitchen team members based on forecasted volumes.
• Perform related duties as assigned by Executive Sous Chef and management
• Maintain compliance with all company and brand policies and procedures.
• Regular attendance in conformance with the standards is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.
• Upon employment, all employees are required to fully comply with our established rules and regulations for the safe and efficient operation of restaurant facilities. Employees who violate the established rules and regulations will be subject to disciplinary action, up to and including termination of employment.

PHYSICAL REQUIREMENTS

• Ability to safely and successfully perform the essential job functions consistent with ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state and local standards.
• Must be able to work varying shifts and schedules to include, AM/ PM, Holidays and Weekend shifts
• Good physical health and stamina.
• Ability to properly operate equipment and tools in the kitchen

EDUCATION/EXPERIENCE

• Minimum 3 years experience as a chef or line cook
• Minimum 5 years experience as a restaurant chef/supervisor/related management in a similar kitchen environment OR combined two to four years related successful experience and/or training; or equivalent combination of education and experience.
• Work experience in similar capacity in a hotel environment, preferred.
• High school graduate required, OR any combination of education and experience equivalent to graduation from High School or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
• Technical certification, degree or diploma in culinary arts, culinary apprenticeship program or a related field, preferred.
• Participation in and completion of other additional culinary classes or seminars, desired.

Hilton Waikiki Beach Hotel is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to Cindy Fujioka at cindy.fujioka@hiltonwaikikihotel.com or call 808-921-5504 to let us know the nature of your request.

Qualifications

Work experience in similar capacity in a hotel environment

Behaviors

• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well (Required)
• Enthusiastic: Shows intense and eager enjoyment and interest (Preferred)
• Team Player: Works well as a member of a group (Required)
• Functional Expert: Considered a thought leader on a subject (Required)

Education

• High School (Required)

Licenses and Certifications

• Preferred

  ServSafe

• Preferred

  Food Allergen Training

• Preferred

  Food Handler

Skills

• Training (Intermediate)
• Time-Management (Advanced)
• Teamwork (Advanced)
• Problem Solving (Advanced)
• Microsoft Office (Intermediate)
• Multi-Tasking (Advanced)
• MICROS (Intermediate)
• Detail Oriented (Advanced)
• Critical Thinking (Intermediate)
• Customer Service (Advanced)
• Conflict Resolution (Intermediate)

Experience

• Preferred

  Work experience in similar capacity in a hotel environment

• Required

  5 years:

  Minimum 5 years experience as a restaurant chef/supervisor/related management in a similar kitchen environment OR combined two to four years related successful experience and/or training; or equivalent combination of education and experience.

• Required

  3 years:

  Minimum 3 years experience as a chef or line cook

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.