TableOne - Executive Sous Chef - TableOne Hospitality

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

TableOne - Izakaya - Romer House, Waikiki HI

The Executive Sous Chef, will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation. Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant.

• Collaborate with the Executive Chef in creating and implementing menu items that align with our culinary standards and customer preferences
• Oversee food preparation, ensuring that all dishes meet quality standards and are prepared in a timely manner
• Lead and manage kitchen staff, providing guidance, training, and constructive feedback to promote a positive and productive work environment
• Assist in inventory management, monitoring stock levels, and placing orders when necessary
• Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen
• Stay up-to-date with culinary trends and techniques, continuously enhancing your own culinary skills and sharing knowledge with the team
• Assist in the development and implementation of cost-saving strategies and menu pricing decisions
• Collaborate with other departments to ensure smooth operations and exceptional dining experiences for our guests
• Take the lead in the absence of the Executive Chef, ensuring seamless operations and exceptional food quality

• At least 3-4 years of experience in the direction and management of employees in a culinary environment.
• Assist in creating dynamic savory menus that evolve and changes on a regular and seasonal basis
• Startup/Opening of Hotels & Restaurants experience is preferred.
• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams.
• Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Excellent oral and written communication skills
• Detail oriented, excellent prioritization, time management, organizational and follow up skills
• Demonstrated ability for process excellence and project management
• Experience implementing new F&B concepts
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
• Open availability and flexibility to work according to the needs of the business including some travel as needed
• Comfortable with Word, PowerPoint and Excel