Royal Lahaina Resort
Sous Chef
The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities include working with other F&B managers, keeping immediate supervisors informed, coordinating loss prevention, preparing and submitting reports, monitoring food quality, overseeing daily kitchen operations, responding to guest complaints, ensuring compliance with SOP's and sanitation laws, conducting staff performance reviews, understanding corporate promotions, and overseeing daily activities. Qualifications include at least 4 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Must be able to effectively communicate, listen, multitask, prioritize, maintain high standards of personal appearance, comply with hotel standards, handle problems, evaluate complex information, and maintain confidentiality.
The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities include working with other F&B managers, keeping immediate supervisors informed, coordinating loss prevention, preparing and submitting reports, monitoring food quality, overseeing daily kitchen operations, responding to guest complaints, ensuring compliance with SOP's and sanitation laws, conducting staff performance reviews, understanding corporate promotions, and overseeing daily activities. Qualifications include at least 4 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Must be able to effectively communicate, listen, multitask, prioritize, maintain high standards of personal appearance, comply with hotel standards, handle problems, evaluate complex information, and maintain confidentiality.