Sous Chef

Assist Chef with day-to-day operations of running kitchen.

Supervise kitchen staff.

Create new dishes/menu planning along with head chef·

Preparing, cooking, and presenting food in accordance with restaurant standards

Ensuring dishes are prepared and presented in accordance with recipes

Plan and direct culinary activities.

Perform and responsible for administrative duties, including meeting with vendors, and ordering supplies.

Oversee kitchen equipment purchases, repairs and ordering restaurant kitchen cleaning supplies.

Assist with financial planning and budgeting.

Ensure efficient, cost-effective operation and profitability of food production

Able to step in and take on additional responsibilities in the Head Chef's absence.

Supervise and ensure kitchen staff has proper direction.

Training new staff.

Recording and take inventor.

Qualifications and requirements:

High school diploma or equivalent.

Have at least 2-3 years of proven experience as Head Chef, Sous Chef or experience in managing a culinary team.

Extensive on-the-job experience in a variety of kitchens and different types of restaurants.

Well-versed in all types of cooking and able to create tasty dishes from simple ingredients.

Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

Ability to actively look for ways to help people, to adjust actions in relation to others' actions, and to use logic and reason to identify the strengths and weaknesses of alternative solutions.

Ability to motivate, develop, and direct people as they work, identify the best people for the job.

Safe food handling certification.

Able to stand for hours at a time and lift up to 45 pounds of weight.

Competencies (in order of importance)

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.

Integrity — Job requires being honest and ethical.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Time management — Sous chefs need to be able to make quick and efficient decisions, take initiative, solve problems, and handle pressure in a fast-paced environment.

The first Chart House was opened in Aspen, Colorado in 1961 by Joey Cabell and his partner Buzzy Bent. Joey and Buzzy opened their second restaurant in Newport Beach, California in 1963. In February 1968, Joey opened the Chart House Waikiki as the sole owner. He subsequently sold his interest in the mainland stores, retaining only the land and building of the Aspen site.

This restaurant was nearly destroyed in December 1975, by a fire that swept the building. The management and employees worked for one year to rebuild the Chart House and reopen in 1976.

In August 2020, the Chart House temporarily closed due to COVID. Joey has persevered once more to reopen again in April 2021 for the 53rd year, this time with a new strong partnership.

We have for many years been friends with and worked together with the owners, management, and employees of the “Chart House Chain”, as it has come to be called. However, we are the only independent store and were, of course, the original Chart House in Hawaii.

We pride ourselves on being the original and being owned by the man who created the Chart House concept. We certainly hope that as a new Chart House employee, you too will be proud of the establishment for which you now work. We look forward to having you with us for a long time!