Sous Chef wanted for Maui Brewing Co. Restaurant (Kihei)

Sous Chef wanted for Maui Brewing Co. Restaurant (Kihei)

01 May 2019

Sous Chef wanted for Maui Brewing Co. Restaurant (Kihei)

Vacancy expired!

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Want to be a part of the most exciting company on island? Maui Brewing Co. Kihei Restaurant is currently searching for an experienced and talented Sous Chef with room to grow!

Founded in 2005, Maui Brewing Company is Hawaii's largest craft brewery, operating 100% in Hawaii. MBC is based on Maui, with its destination brewery and restaurant in Kihei. Our made-on-Maui beers have been recognized worldwide for quality and innovation and are available in 23 states and 10 international countries with more areas to follow. We are a fiercely local company and has remained steadfast regarding local production. The MBC team are stewards of their communities and the 'aina, and curators of the craft beer way of life.

MBC-KIHEI: SOUS CHEF

Position Summary:

This is a full-time regular, salary exempt position. Your time will be spent at the Kihei location.

Essential Functions:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• Support the Executive Chef (Chef) and culinary team in the management of the kitchen and the restaurant culinary team. Anticipate, identify, and correct any issues with inventory, systems, and staffing.

• Support the execution of the restaurant Business Plan through completion of assigned action steps.

• Assist the Chef with kitchen succession planning with and recommendations for training and development.

• Assist the Chef with all food, kitchen supply, and equipment costs and inventories.

• Utilize company systems to input inventory counts, new items, recipes, and to review and post inventory reports.

• Responsible for supporting, meeting, and maintaining budgeted food costs; assist with preparation of monthly and quarterly theoretical food costs.

• Assist in creation and development of menu items based on palatability, nutritional value, portion size, presentation, restaurant concept, and cost. Create specials following MBCK guidelines.

• Assist the Chef in planning and completing of quarterly food tastings to review execution of current menu items and share new menu ideas.

• Review menu items and analyze recipes to assist Chef in determining labor and overhead costs, and assigning prices to menu items.

• Work with the Chef, General Manager, and others, as applicable, to create physical menus including item descriptions, layout, and general design.

• Assist the Chef with researching all food and kitchen supply venders to ensure Maui Brewing Co. Restaurant's (MBCR) standards of quality are met while supporting the business plan and budget.

• Work with the Chef to create the budget for kitchen capital improvements, and assist in overseeing all aspects of those improvements including facility and equipment.

• Support Chef in managing all aspects of kitchen organization, cleanliness, and maintenance, utilizing in-house maintenance staff and outside maintenance contractors.

• Assist the Chef with lease negotiation of kitchen equipment as well as all repairs and maintenance.

• Work with the Chef on special events, coordinating with event organizers on menus/food items, necessary equipment/supplies, and budget. Coordinate with restaurant management on event planning and staffing.

• Assist the Chef with scheduling responsibilities of culinary team including aiding in the review and approval of all kitchen schedules.

• Participate in the hiring process by completing interviews, making hiring recommendations, and assisting the Chef in making job offers as approved.

• Assist with the implementation and management of MBCK policies and procedures.

• Support the Chef in the management of all kitchen staff focusing on moral, training opportunities, advancement, and recommending necessary employment actions. Conduct meetings of disciplinary action and coaching opportunities.

• Assist the Chef in meeting the budgeted labor percentage while upholding MBCR standards for quality.

• Accountable for upholding MBCK Safety Program and compliance with State, Federal and MBCK food handling requirements and standards. Ensure all health and fire department regulations are followed.

• Assist in the planning and preparation for MBCK audit process.

• Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and attendance. Regular attendance is an essential function of this job.

Position Qualifications:

• Generally - Ability to perform the Sous Chef job duties listed above in a professional and competent manner.

• Customer Oriented - Ability to take care of the customers' needs while following MBCK procedures.

• Working Under Pressure - Ability to complete assigned tasks under stressful situations.

• Safety - Ability to identify and correct conditions that affect employee safety as well as safely operate and handle all required equipment, appliances, and tools. Must follow all safety policies and procedures.

• Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.

• Communication - Ability to communicate by speaking and writing, effectively and clearly with guests, coworkers, and management. Ability to actively attend to, convey, and understand the comments and questions of others.

• Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.

• Decision Making and Judgment - Make sound decisions with available information while following MBCK policy.

• Goal Oriented - Ability to focus on a goal and obtain a predetermined result.

• Conflict Management - Ability to deal with others in a negative situation and work towards a positive outcome.

• Coaching and Development - Ability to provide guidance and feedback to help others strengthen their knowledge and skills.

• Response to direction - Receive and follow directions from supervisors.

• Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.

• Friendly and Energetic- Ability to exhibit a cheerful demeanor toward others and bring energy to the performance of the task.

• Neat and Well Groomed.

Skills & Abilities:

Experience:

4 years cooking experience

Prior experience as Sous Chef or Dining Room Chef

Computer Experience:

Microsoft Excel, Word, Outlook

Required Equipment:

Knife set

Certificates & Licenses:

Job offer contingent upon completion of background screening (any matters related to a management position may be considered in employment decision).

ServeSafe Certified.

Work Environment:

Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become, hot, crowded and can become high-pressure.

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Maui Brewing Co. offers competitive salary and exceptional benefits packages to management staff including paid time off as well as comprehensive medical insurance. Compensation will depend on experience

Please submit your cover letter and resume via email reply to this ad

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