The Sous Chef is responsible for maintaining a high standard of food quality, cleanliness, safety, costs, and facility management.
Job Responsibilities, including but not limited to:
Maintain a harmonious team environment with all managers and staff.
Manage kitchen line five days a week in a food expeditor role, including coordinating fire times, proper plating, and prepping/cooking as necessary.
Assist in interviewing, training, development, and discipline of all BOH staff.
Lead to ensure company standards for quality, service, and cleanliness are upheld, including checkouts of AM & PM kitchen shifts, daily line tasting of all food, and proper food handling.
Manage cleanliness and organization of all BOH equipment, refrigeration and storage areas as set by Executive Chef.
Assist FOH Managers to present any food specials, changes to food items, or any other BOH information that needs to be communicated to the FOH service staff.
Ensures all stations remain stocked before and during shifts.
Manage all prep lists.
Attend weekly manager meeting.
Job Requirements:
A minimum of 2 years working in a culinary supervisory position.
Understanding of proper use of all BOH equipment.
Strong communication skills.
Ability to resolve conflict.
Ability to multitask and work in a fast-paced environment.
Flexibility to work evenings, weekends, and holidays.
Must be able to stand and walk for extended periods of time.
Please email Paula.Veltidi@craftohana.com your resume or apply in person at 4405 Honoapiilani Highway
Lahaina, Maui, HI 96761!