Executive Chef

Must be living in Oahu and available for immediate in-person interview.

ABOUT US:

Our venues in Waikiki are the heart of Queen Kapi'olani Hotels culinary offerings. It's an Island destination unto itself at the crossroads of contemporary service, flavors and a legacy of happy island legend. The restaurant presents local food in a shareable style, featuring a variety of grilled meat and seafood dishes accompanied by a beverage program composed of an energetic mix of craft cocktails inspired by the classics but with a twist. We also offer up tremendous views perfect for private dining and events.

POSITION SUMMARY:

Primarily responsible for ensuring that the quality of food and service is the best during their shift and ensuring a seamless transition between kitchen staff throughout the day. Mise en place, ordering, butchering, inventory, management, and working in the line will be an integral part of daily tasks.

The right candidate for this exceptional opportunity will be able to exhibit passion for excellence, culinary vision, flair for service, and lifestyle. This candidate will lead culinary vision for various F&B operations housed in a hotel in Honolulu, Hawaii including but not limited to the restaurant, events, and café.

ESSENTIAL JOB FUNCTIONS:

• Establish goals for the kitchens/restaurant/events, anticipate and resolve relevant problems, anticipate trends, and enact approved profit-oriented and cost-saving ideas/activities.

• Be able to maintain, and achieve budget BOH labor costs, and food costs.

• Provide leadership and assist the culinary team on the line during service in the restaurant and events where needed.

• Demonstrate a hands-on approach to all food items, ensuring quality, presentation, and consistency standards meet company standards.

• Work in the line to ensure the quality and consistency of all food items produced and served by all BOH employees.

• Performs and oversees ordering, inventory, and prep work.

• Monitor partners and internal feedback and propose corrective action to management ensuring the highest level of guest satisfaction, quality of food and service.

• Monitor review across the different venues and provide feedback and changes to address guest concerns.

• Support the FOH Managers and Events team in the creative direction of restaurants and events.

• Communicate all guest requests to an appropriate cook in a timely and professional manner.

• Ensures that all kitchen employees consistently adhere to house rules, uniform, grooming and appearance standards, and will write up employees as necessary.

• Work with the purchasing department to ensure that necessary food items and supplies are ordered in a timely manner.

• Maintain effective communication and working relationships within the kitchen, with food and beverage management, and other departments. Respond to staff suggestions and concerns and work to resolve problems.

• Operate, clean and maintain all equipment required in job functions.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during the inspection.

• Continually strive for a better understanding and education on PDS (Deck and Knots) offerings.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

• Regularly train and offer guidance to BOH employees to improve their skills and knowledge about food and service, set and monitor performance standards.

• Design new recipes and plan menus seasonally and for special events.

• Communicate and maintain a positive relationship with vendors for quality food and competitive prices.

• Interview, train, supervise, mentor, develop, evaluate, and regularly communicate with hourly employees.

• Interview, train, supervise, mentor, develop, evaluate, and regularly communicate with Sous Chef and Jr. Sous Chef so that they can perform the same duties and responsibilities when you are absent.

• Perform administrative tasks such as checking emails, replying promptly, and meeting deadlines for projects.

• Manage monthly food, beverage, and labor to minimize expenses and overtime.

• Ensure that paperwork is processed for bookkeeping and payment.

• Attend daily morning or afternoon meetings with other department managers to gather information and help communicate that to the staff.

• Comply with health, safety, and sanitation regulations, and alcohol, and allergy awareness standards.

• Ensure compliance with operational standards, rules, company policies, procedures, federal/state/local laws, and ordinances.

• Work alongside restaurant service, events service, and culinary team.

• Immediately report all suspicious occurrences and hazardous conditions.

• Follow all company/kitchen safety rules, policies, and procedures.

• Prepare and serve food for events, room service, and the café’s grab-and-go.

• Perform related duties as required.

• Other duties may be assigned.

*Job description may be revised at any time.

REQUIRED LICENSE/QUALIFICATIONS:

• Hawaii Food Handlers Education certification (within 30 days of hire).

• Advanced understanding of professional cooking and knife handling skills.

• Must be able to work nights, weekends, and some holidays.

• Able to speak, read, write, and understand the English language

• A general knowledge and understanding of Hawaii's current events, as well as cultural and culinary happenings.

• Understanding and knowledge of safety, sanitation, and food-handling procedures.

• Knowledge of health department rules and regulations, liquor laws and regulations.

• Knowledge of kitchen operations and production.

PREFERRED LICENSE/QUALIFICATIONS:

• Two (2) years of experience in a similar position at a four- or five-star hotel or restaurant.

• Certification of Culinary training or apprenticeship.

• Understanding/Knowledge of the budgeting and forecasting process.

• Previously worked with multi-unit operations from fine dining to casual.

• Experience of expanding and condensing recipes.

• Thorough knowledge of French cuisine techniques.

• Knowledge of food cost controls.

SKILLS/APTITUDES:

• Strong guest service orientation.

• Excellent communication skills (verbally interacts with management, servers, team members and guests.)

• Possess excellent knife skills and be able to operate kitchen equipment.

• Ability to work in a team environment exercising adequate leadership.

• Ability to accept constructive criticism and work calmly and effectively under pressure.

• Guest service orientation and commitment to quality service.

• Have problem solving abilities, be self-motivated and organized.

• General computer skills including but not limited to email, Microsoft Excel, PowerPoint, etc.

• Must have proven leadership skills and teambuilding skills.

• Effectively motivate associates and to maintain cohesive teams.

• Be able to work with and understand financial information, data and basic arithmetic functions.

• Ability to take initiative and get creative in resolving challenges and involve management members when previous methods have been unsuccessful.

PHYSICAL REQUIREMENTS:

• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

• Constant standing with some walking.

• Be able to work in a standing position for extended periods of time.

• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

WORK ENVIRONMENT:

• Generally, in an indoor setting.

• Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.

• Will be using a computer occasionally.

• Varying schedule to include evenings, holidays and extended hours as business dictates.

• The work environment is usually moderate to loud.

• Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

Job Type: Full-time

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• Health insurance
• Paid time off

Shift:

• Day shift
• Evening shift
• Morning shift

Supplemental Pay:

• Bonus opportunities

Work Location: In person

Salary : $55,000 - $70,000