What are the responsibilities and job description for the TableOne - Executive Sous Chef position at TableOne Hospitality?
TableOne Overview
TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.
Location
TableOne - Waikiki Swim Social Club & Favorite Son
Overview
The Executive Sous Chef, will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation. Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant.
Responsibilities
- Collaborate with the Executive Chef in creating and implementing menu items that align with our culinary standards and customer preferences
- Oversee food preparation, ensuring that all dishes meet quality standards and are prepared in a timely manner
- Lead and manage kitchen staff, providing guidance, training, and constructive feedback to promote a positive and productive work environment
- Assist in inventory management, monitoring stock levels, and placing orders when necessary
- Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen
- Stay up-to-date with culinary trends and techniques, continuously enhancing your own culinary skills and sharing knowledge with the team
- Assist in the development and implementation of cost-saving strategies and menu pricing decisions
- Collaborate with other departments to ensure smooth operations and exceptional dining experiences for our guests
- Take the lead in the absence of the Executive Chef, ensuring seamless operations and exceptional food quality
Qualifications
- At least 3-4 years of experience in the direction and management of employees in a culinary environment.
- Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis
- Startup/Opening of Hotels & Restaurants experience is preferred.
- Advanced knowledge of culinary, baking and pastry techniques
- Thorough knowledge of food preparation techniques and food hygiene practices
- Service oriented style with professional presentations skills
- Maintain high standards of personal appearance and grooming
- Experience managing and developing teams.
- Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
- A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
- Excellent oral and written communication skills
- Detail oriented, excellent prioritization, time management, organizational and follow up skills
- Demonstrated ability for process excellence and project management
- Experience implementing new F&B concepts
- Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
- Open availability and flexibility to work according to the needs of the business including some travel as needed
- Comfortable with Word, PowerPoint and Excel