Position Summary: The Sous Chef\’s duties include supervising and coordinating every aspect of food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals and production schedules. He/she is also responsible for overseeing kitchen operations and providing as needed, hands-on assistance for preparation and/or execution of meals to ensure constant culinary guest satisfaction.

Essential Functions

• Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution
• Oversees the daily kitchen operations of the restaurant and ensure its culinary readiness for service.
• Schedule Staff according to budget and business forecast/needs. Monitor daily culinary operation efficiency and productivity.
• Develop menu in collaboration with Sr. Sous Chef–Outlets and Executive Chef.
• Constantly is aware of menu item P-mix to better be prepared for the food needs.
• Create and maintain an accurate kitchen recipe book.
• Monitor and control all food production and ensure of all recipe are constantly followed by cooks
• Continually train and update staff.
• Responsible for product availability for restaurant.
• Provide administrative assistance to the Sr. Sous Chef—Outlets and /or the Executive Chef as needed
• Direct proper sanitation of kitchen facilities and equipment.
• Ensure that all kitchen equipment is in good working order.
• Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)
• Ensure safe working environment and techniques in the kitchen.
• Model and promote good working relationship with Front of the House managers and staff.
• Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
• Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.
• Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.
• Monitor and promote to all staff the importance of resort asset protection
• Facilitate monthly departmental meetings and follow through on unresolved topics.
• Other duties as assigned

• We sponsor your visa once placed
• All employers are screened – as you will be
• Help with flights to and from USA
• 4 or 12 month visa
• You will need clean Criminal Record  for the visa.
• You will need to be a current tertiary student or have graduated in the last 12 months
• For more information while you wait please go https://iwh.co.nz/usa-options/work-in-america/uni-gap-year-work-and-travel-usa/