What are the responsibilities and job description for the Hawaii Chef Opportunities position at Auguste Escoffier School of Culinary Arts?
Job Opportunity: Culinary and Management Positions in Hawaii Resorts and Restaurants
Are you ready to advance your career in Hawaii’s vibrant hospitality scene? We are seeking talented culinary and managerial professionals to join world-class resorts and restaurants across the Big Island, Maui, and Oahu. Positions range from Executive Sous Chef to Restaurant Managers, offering dynamic roles in an environment that thrives on excellence, creativity, and guest satisfaction.
Positions Available:
- Executive Sous Chef (Up to $100K)
- Restaurant Manager (Up to $80K)
- Tournant Chef (Up to $82K)
- Sous Chef (Up to $80K)
- Chef de Cuisine (Up to $80K)
Key Responsibilities:
Depending on the role, your responsibilities may include but are not limited to:
- Culinary Leadership: Oversee kitchen operations, ensuring the highest standards of food quality, presentation, and taste. Create innovative menus and maintain consistency in all dishes served.
- Team Management: Lead, train, and mentor kitchen and service staff, fostering a professional and collaborative work environment. Develop scheduling plans and ensure operational efficiency.
- Guest Experience Focus: Work closely with staff to enhance the guest dining experience through exceptional service, attention to detail, and responsiveness to feedback.
- Operational Excellence: Maintain strict compliance with food safety, sanitation standards, and workplace health regulations. Manage inventory, control costs, and meet established budgets.
- Problem Solving: Address challenges proactively, finding effective solutions that sustain high-quality service and improve processes.
Desired Skills and Qualifications:
- Proven expertise in culinary arts, kitchen management, or restaurant operations, depending on the position.
- Strong leadership, mentoring, and communication skills to build and oversee successful teams.
- Commitment to guest satisfaction and the ability to cultivate memorable dining experiences.
- Practical knowledge of health and safety standards in the hospitality industry.
- A passion for detail, creating efficiency, and inspiring teams to deliver their best.
Job Type: Full-time
Pay: $55,000.00 - $100,000.00 per year
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Work Location: In person
Salary : $55,000 - $100,000
