Kitchen - Sous Chef

Who We Are:
A Luxury Hotel on Kauai, Hawaii - Experience working at this sophisticated luxury oceanfront destination situated on world-famous Poipu Beach, on the sun-kissed south shore of the Hawaiian island of Kauai. Inspired by the spectacular sunsets, colorful native flowers and vibrant sea life of Kauai, Koa Kea Hotel & Resort captures the natural essence of luxury island adventure. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.
Are you ready to take your career to the next level? Apply Today!


Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.
Our Guiding Principles:
Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment


Job Description
WHAT YOU WILL ACCOMPLISH
1. Manages subordinate team members in the responsible for restaurant food preparation. Responsible for the overall direction, coordination, and evaluation of staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
2. Monitors day-to-day kitchen operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes or recommends corrective action as needed.
3. Works to achieve budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Partners with the Executive Chef to make decisions and acts based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
4. Ensure guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handle any guest concerns or complaints.
5. Ensure all kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participate in weekly/monthly inventories. Ensure equipment is properly maintained. Ensures compliance with all food and beverage regulations.
6. Monitors SOPs to ensure consistent exceptional food is provided. Assists in developing and updating policies and procedures. Participates in weekly/monthly meetings with Culinary Management Team to ensure weekly goals, challenges, and food standards are met.
7. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
8. The Sous Chef must wear non-slip, oil-resistant shoes. Follows all safety policies and procedures. Reports on potential safety issues to Executive Chef whenever observed and takes immediate action to resolve emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team members have a responsibility to report defective, damaged or lost PPE or equipment that does not fit properly with their Manager.
9. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
10. Recommends merit decisions within budget or established guidelines. Recommend promotions or reclassifications within company policy.
11. Responds to guest inquiries and coordinates special arrangements and requests.
12. Assists in developing the annual budget for assigned areas.
13. Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.
14. While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously.
15. The team member regularly grasps objects such as cookware, knives, plate ware and glassware.
16. The team member frequently feels the temperature of objects such as hot stoves and cookware.
17. The team member regularly reaches by extending hand(s) and arm(s) in a