We are seeking an experienced Sous Chef to join our Team at Roka Hula Delray. The Sous Chef is responsible for assisting in the day-to-day operations of the kitchen and ensuring its success, while leading and developing our Team. The Sous Chef will ensure the highest level of quality food execution by implementing policies and procedures set forth by the company, while maintaining a positive attitude and promoting a FUN work environment.

The Sous Chef will work directly with the AGM to ensure proper communication from the Culinary Team to the Service and Beverage Team. The Sous Chef will work closely with the Executive Chef, Head Chef, and other Managers to ensure all facets of the restaurant are functioning properly and efficiently while maintaining the integrity of the Team.

AREAS OF RESPONSIBILITY

Culinary Operations

· Create prep lists and ensure their use to minimize waste

· Maintain par levels for culinary supplies

· Maintain kitchen cleanliness and organization

· Ensure health code standards are being adhered to at all times

· Adhere to Federal, State, and local laws in addition to company policies, and hold Team Members accountable

· Ensure recipe books are up-to-date and all recipes are being executed accurately

· Communicate and administer all Company policies and procedures to Culinary Team Members

· Maintain adequate staffing levels for the Culinary Department

· Develop relationships with vendors and ensure best pricing

· Receive food orders and ensure their quality

· Prepare reports and identify opportunities to improve margins and costs

· Utilize software systems in place

· Process invoices and ensure all pricing is up to date

· Think outside the box; be creative and innovative when tackling challenges

· Share ideas for improvement

· Work with the other Managers and Sous Chefs to identify solutions quickly

· Always be looking for ways to improve overall performance and efficiency

· Delegate tasks in a responsible manner and maintain accountability at all times

Service

· Ensure the culture of the restaurant by leading with the companies guiding principles – quality service, quality products, quality atmosphere!

· Create systems to ensure food timing from the kitchen to the guest; work with other managers to implement these systems from the Culinary Team to the Service Team

· Ensure food quality and freshness daily

· Implement standards during service for culinary etiquette

· Create new and innovative dishes to serve weekly

· Work with supervisors directly to delegate tasks; do so responsibility and maintain accountability always

· Comply with OSHA, local health, and safety codes as well as company safety and security policies

· Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to uphold these standards during service

· Assist Team Members during service ensuring that they are supported throughout the shift

· Lead by example and be transparent at all times

· Promote a positive work environment that is respectful and inviting

The Team

· Perform staff meetings that are informative and inspiring with a focus on on-going training to maintain consistency in product and service standards

· Resolve issues quickly and efficiently with the best interest of the Company and our Team Members in mind

· Communicate regularly with all Team Members and other Managers/Sous Chefs about goals and expectations

· Set clear goals, providing constant feedback with effective counseling and coaching for Culinary Team Members

· Coach, encourage and mentor all Team Members daily to be the best they can be

· Uphold standards and hold all Team Members accountable

OUR COMPANY, OUR PURPOSE

Roka Hula is our newest concept featuring Asian style cuisine and Tiki cocktails in an exotic and memorable atmosphere. This will be the second Roka Hula and will be located in Delray.

Roka Hula is part of True Grit Hospitality Group, currently one of the fastest growing hospitality groups in South Florida. We pride ourselves on quality products, top-notch service, and an inviting and unique atmosphere for both our Guests and Team Members. We understand that our Team Members are the key to our success, and we seek out those who share a passion for great food, amazing craft cocktails, and genuine hospitality, just like we do.

True Grit Hospitality promotes a positive work environment and a quality of life that allows our managers to perform at their highest level. As we grow, we are looking for those who want to grow with us, and who can bring an intricate understanding of the hospitality industry to our business. Currently, we have three concepts, Voodoo Bayou located in Palm Beach Gardens, Orlando and Fort Lauderdale; Calaveras Cantina located in Jupiter and in Boca Raton; and Roka Hula now in Orlando and coming to Delray Beach now. We will be expanding into other South Florida markets in 2025.

If you are looking for a hospitality group that offers a better quality of life, where you can thrive and grow, then we are looking for you too! Our Goal is to provide an amazing and memorable experience for our Guests each time they walk into one of our restaurants. We do this by also creating the best working environment in our industry for our Team. Our foundation is built on quality training, growth, integrity, grit, and fun. We look forward to a partnership of growth and success with all our Team Members.

Benefits to joining the True Grit Team

· Progressive PAID personal days

· Progressive vacation package

· Health, Dental, Vision, Life and Disability insurance

· Spend benefit per month that can be used at any of our locations or concepts

· Positive work environment

· Quarterly profit sharing program

· Investment opportunity

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