Job Summary
We are seeking a dynamic and experienced Sous Chef to join our vibrant culinary team. In this pivotal role, you will support the executive chef in overseeing daily kitchen operations, ensuring exceptional food quality, safety, and service standards. Your leadership will inspire the kitchen staff to deliver memorable dining experiences in a fast-paced, fine dining environment.
Duties
- Assist in managing all aspects of kitchen operations, including food preparation, cooking, and plating to uphold high standards of presentation and taste.
- Supervise kitchen staff, providing guidance, training, and motivation to foster a cohesive team environment.
- Oversee inventory control and food management procedures to minimize waste and optimize stock levels.
- Ensure strict adherence to food safety protocols, sanitizing procedures, and health regulations across all kitchen activities.
- Coordinate with the catering and event team to deliver flawless event execution and special menu planning.
- Monitor shift management, including scheduling, task delegation, and maintaining smooth workflow during busy periods.
- Support cost control initiatives by managing food costs and implementing efficient kitchen practices.
- Maintain cleanliness and organization of the kitchen area in compliance with sanitation standards.
- Collaborate with restaurant management on menu development, dietary accommodations, and service enhancements.
- Lead by example in serving guests with professionalism and hospitality that reflects our brand’s excellence.
Experience
- Proven experience in fine dining environments with a strong background in food production and culinary techniques.
- Demonstrated supervisory experience managing kitchen teams within a fast-paced restaurant or hospitality setting.
- Extensive banquet, catering, or large-scale food service experience is highly desirable.
- Knowledge of inventory management, cost control measures, and food safety sanitizing procedures.
- Familiarity with restaurant management systems, menu planning, shift management, and food handling standards.
- Prior experience in managing dietary departments or special dietary requirements is a plus.
- Strong leadership skills with the ability to motivate teams while maintaining high standards of quality and safety.
- Excellent communication skills combined with a passion for hospitality and culinary excellence.
Restaurant Description
At Solera, we are inspired by Hawaii’s unique sense of place and rich, deeply-rooted flavors while honoring its harmonious blending of global influences. We celebrate the timeless balance of tradition and innovation, creating dishes that honor the past while embracing a forward-thinking approach.
[solerawaikiki.com, @solerawaikiki]
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
