Sous Chef

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Department Description (部門の説明)：

Our in-house culinary team consists of food & beverage specialists who leverage their well-developed hospitality skills and expertise in combining food, beverage, and exemplary service to create unique and memorable experiences for guests of all types. We leave egos at the door, strive for constant personal and professional development, and maintain a healthy work/life balance. We nurture a "start-up culture" that keeps us focused on delivery quality, speed, execution, and unrivaled “Customer Wow!”
 

Role Description (ロールの説明（紹介）)：

The Sous Chef for the Ohana Floor Exhibition Kitchen is responsible for the production of savory product that stems from the Exhibition Kitchen. Together with the Chef de Cuisine, the Sous Chef will help to create and deliver exciting culinary experiences for our Ohana. They will also provide guidance to more junior kitchen staff. The Sous Chef will also help maintain a clean, organized work environment that adheres to all safety and food handling requirements. At times, the Sous Chef will also assist the Pastry Sous Chef when needs arise. The Sous Chef reports to the Chef de Cuisine.
 

Your Impact (Success) (あなたの影響（成功）) :

Success in this role will be measured by your ability to: support the delivery of world-class service to guests and employees; curate and support the organization of a wide range of food and beverage events; consistently lead with high emotional intelligence and self-awareness; partner internally with other culinary team members, events teams, Facility teams, internal business units, and partner organizations. Clear and effectively reporting on current, upcoming, and past projects; tracking program related costs, contribute to an energetic, engaging, and upbeat work environment and maintain a healthy work/life balance.
 

Your Impact (Responsibilities) (あなたの影響（責任）)：

• Leads kitchen team in chef's absence
• Leads by example, providing guidance to junior kitchen staff members, including, but not limited to, line cooking food preparation, food safety, dish plating and setting the pace of work
• Collaborates with Chef de Cuisine with menu creation for culinary events
• Develop, execute and track data for a daily snack/hors d’oeuvres menu of 5 savory items
• Create and manage daily prep lists
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Implement and oversee opening and closing checklists
• Verifies all kitchen equipment is in working order and reports any issues to the appropriate people
• Verifies that food storage units all meet standards and are consistently well-managed
• Daily input of all new invoices into food cost tracking system
• Coordinates with kitchen team on supply ordering, budget, and kitchen efficiency and staffing
• Assists in creating memorable food experiences for our Ohana
• Follow and enforce proper security protocol
   

Minimum Qualifications (Required) (最低資格（必須）)：

• Minimum 5 years restaurant experience
• Ability to manage people in a respectful manner
• Has a passion for hospitality
• Extensive knowledge of food safety and food handling requirements
• Extensive food and restaurant industry knowledge
• Strong organizational skills
• Flexibility along with the ability to work within tight timelines when situations pivot
• Attention to detail
• Ability to work in a clean and efficient manner
• Strong verbal and written communication skills
• Guest relations skills
• Must be able to work standing up for hours at a time
• Must be able to lift 50 pounds and carry it at least 20 feet
• Must be able to work in hot and cold conditions
• Must have locally required food handling certificates at the manager level
   

Preferred Qualifications (Not Required) (優先資格（必須ではありません）)：

• Fluency in English and Japanese Languages (reading, writing, speaking & listening)
• Professional work experience in a corporate environment
• Ability to work with extreme discretion and confidentiality
• Experience working at a growing global enterprise technology company or similar (i.e. Business Consulting, IT Consulting/Services, Cloud-based technology companies, etc.)
• Previous international work experience is advantageous
• Ability to adapt to one’s environment to ensure a successful event and overcome obstacles

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